BURUNDI KINYOVU PROFILE COFFEE BEANS

THE TASTE AND FOAM OF COFFEE
Burundi coffee is said to have great potential.Thanks to its wild but delicate tones, the coffee has a personality.Once tasted, you can clearly distinguish the taste of lemon halves in perfect harmony with a hint of cinnamon.This coffee is perfect for making a good espresso. The foam is compact and perfectly creamy.
ORIGIN OF THE COFFEE

Burundi, an African country located in the eastern part of the continent, between Rwanda, Tanzania and the Democratic Republic of Congo.Its climate is influenced by its proximity to the equator and its altitude of 800-2000 metres above sea level. This gives the area favourable conditions for agriculture, the livelihood of the vast majority of the population. The country's main export is coffee, which is growing at rocket speed on the world market.
Burundi's coffee is predominantly of the high quality Bourboun variety. Coffee bushes (Coffea arabica) were introduced into the country by the Belgians, who controlled Burundi until 1962. It was only after the civil war in 2006 that the owners of private processing plants in this Central African country were able to profit from coffee. Smallholders usually take care of 300-400 coffee bushes and harvest them continuously during the growing season (June to September), usually without using machinery. The cherry-like coffee berries are processed wet, using a technique known as washing-through.
Farmers remove the red flesh from the seeds by extrusion (a process using water) through special crushing plates. The coffee beans are fermented overnight in water and then dried. The locals use 'African beds' for this purpose - raised air beds where the coffee is spread on top of each other in a 5 cm high layer. It is important to keep stirring the coffee beans, otherwise the coffee can go mouldy. We only roast our coffee immediately after it is ordered. That's why it is extremely fresh and aromatic. How about a little exoticism? Citrus and cinnamon wrapped in coffee, delivered from the heart of Africa. In Burundi, on the north-eastern shores of Lake Tanganyika, coffee is the main export. That's why the local workers pay so much attention to the quality, which this 100 per cent Arabica needs. Place of origin:
Burundi

Species:
Bourbon

Countryside:
Java Sunda

Sea level f. m.:
1800m

Taste:
Citrus, Cinnamon

Processing:
Wet instructions for use
Use at least 1.5-2 teaspoons (approx. 7 g) of ground coffee per cup of coffee.Pour the coffee into water at a temperature of approx. 95°C.