Burundi Coffee Flavor Characteristics Variety Grind Scale Flavor Description Region of origin
Burundi has one of the most diverse and successful coffee industries in the world, and it has its own characteristics. Coffee was introduced to the country 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.
Dry aroma (1-5): N/A
Wet Aroma (1-5): N/A
Acidity (brightness)(1-10): N/A
Taste (layering)(1-10): N/A
Taste (body)(1-5): N/A
Aftertaste (Residue)(1-10): N/A
