Burundi Coffee Characteristics Flavor Description Taste Grind Scale Region Variety Introduction
Coffee in Burundi was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located on the border with war-torn Rwanda, putting pressure on coffee production. Coffee produced in Burundi is almost exclusively Arabica beans, while coffee trees in Ngozi are grown at more than 1200 meters above sea level. Burundi coffee is aromatic and rich in flavor, with excellent acidity, and most of the products are exported to the United States, Germany, Finland and Japan.
Coffee characteristics:
1. It is planted by using the geographical advantages of Central Africa, without adding any miscellaneous beans and sub-beans;
2. Made from pure natural Arabica coffee beans.
3. Its aroma is very rich, not open the package can smell its rich aroma, cooking is full of fragrance
The coffee production pattern of Bouludi in Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other regions is closer to that of Ethiopia, with smallholder production predominating. Farmers of Nyarunasi Cooperative send their harvested ripe berries to the processing yard for unified processing.
Coffee farmers harvest coffee, with the traditional washing process, the berries are shelled and placed into the sink to soak and wash, placed on the shelf to dry in the sun. Coffee beans are almost flawless, size and moisture content are fairly even,
After high ripeness baking, bean noodles consistently present quite bright baking color, taste full of wildness, residual
Strong taste and aroma, rich aroma and most of the market quality and mild coffee are different, in Europe
It has a very high rating. Dry aroma is very strong, no less than Kenya; you can feel it on the mouth
Very rich, vanilla like flavor, a bit wild feeling, coffee rich, acidity is lower than Kenya, texture
It is slightly thicker than Kenya, with lighter aftertaste, and has the inherent characteristics of East African beans, but it is also quite unique.
