No option, maybe!

And what would you look like if there were no coffee at home or at work again? Especially a Burundi coffee

Coffee is particularly a no man country’s drink since it has a wide range of plantation. As good as Australia produces coffee, so also Panama, Ivory Coast, Sudan, Zimbabwe, Burundi and a host of other countries produce theirs too. The major differences in coffees produced from country to country are their flavors and other characteristics. The characteristics and flavor also depend on a huge number of factors like seasonal changes, temperature, wind, rainfall and so on.

In the diversity of coffee, we have two major commercial plants that are grown which are Robusta and Arabica. If you have tasted two well-brewed distinct coffees and you question the quality, then and only then, have you tasted the two sides of a coin. The Arabica is of more quality compared to Robusta. Why this is, is because the higher the altitude the sweeter the coffee. The Arabica grows at an altitude above 2000 feet while the Robusta grows at an altitude below 2000 feet.

But why Burundi Coffee?

The African coffee tends to be a little exotic than the Latin-produced coffee. This is comparatively true since the Arabica was first grown in Ethiopia. Burundi coffee is of course the Arabica coffee which has good bright acidity, fruity, good body and alongside, floral. It’s fair to say coffee and tea production brings more than 90% export dollar to Burundi. As crude oil is to Nigeria, so also is coffee to Burundi.

But why is Burundi a good country to find and farm coffee? Since coffee plants are grown in places with year round sunlight and average rainfall, Burundi ticks the box.

Buyenzi, Kirimiro, Mumirwa, Bweru, and Bugesera are the five main coffee-producing regions in Burundi. There are other regions in the country that produces coffee but they are not as top-notch as the five regions. The other regions outside the five regions may be lesser in quality.

With different regions comes a slight difference in taste or flavor. Burundi altitude ranges from 722-2,760 feet. And as established before now, the higher the altitude, the greater the citric notes and the greater the acidity. Coffees grown in high altitude area have consistency, honey notes, balance and body while coffees grown in low altitude area have less body.

What you need to look out for while trying a coffee out especially a Burundi produced one:

Flavor is peculiar to all fluid or drink. This is what the mouth taste and feels to be alright or not. A Burundi coffee taste spicy and nutty. Perception is a must win in the coffee game.

Acidity is another pleasant characteristic of Burundi coffee. No one wants to taste a flat coffee or a bland coffee. High acidity also brings robustness. There is no feeling like a taking a gulp and wanting more.

Also, Aroma is that outright sniff you take and know everything feels good. Fruity, herby and earthy are words used to describe a coffee’s aroma

Conclusively, the body is about the texture, the mouthfeel and the weight of the coffee. There are terms for a body like watery, heavy or light.

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