Country: Burundi
Growth: 1750 m
Production area: Kayanza Kabuye
Baking degree: medium baking
Treatment method: traditional wet treatment
Variety: bourbon species
Processing plant: Parnjia processing plant
Flavor: sour citrus, lemon, orange, almond aromas
"Burundi" is introduced for the first time, and we are very lucky to find this one.
Coffee from "Blair processing Plant" ~ ~ in the dry aroma of ground powder, charred
The smell of sugar and flowers intertwined with each other is so pleasant. Add hot water
The wet aromas give off aromas of lemon and honey. Performance in a cup is an entrance.
It's sweet, balanced, bright, citrus, lemon, clear and dry, taste.
It's quite smooth, it's a bourbon variety, but you'll find it's the same as that of Central and South America.
Bourbon has a different flavor! ~ in short, it is rarely of high quality.
