Coffee Burundi Kayanza
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Description
Coffee Burundi Kayanza
We present coffee beans straight from its cradle - Africa. Naturally processed coffee from the African Great Lakes region. The mountainous terrain of the Kayanza region makes it almost like designed for the cultivation of coffee trees, which are cultivated by small family farms here. Its characteristic feature is delicious fruity sourness. The very high quality of processing is maintained in the spirit of traditional methods - grains obtained by the wet method, dried in the sun.
In a cup of brewed coffee you can feel the notes of chocolate and roasted sugar, above all a clear finish in the form of an intensely citrus refreshment. Delicate floral aroma.
ORIGIN:
- COUNTRY: Burundia
- REGION: Kayanza
- CROP ALTITUDE: 1900 m above sea level
GRAIN FEATURES:
- SPECIES: 100% Arabica
- VARIETY: Bourbon
- HARVEST PERIOD: April-September
- ACQUISITION METHOD: wet
SENSORY PROFILE:
- SWEETNESS: low
- BITTER: average
- ACIDITY: high
- NOTES: chocolate, citrus, flowers
- INTENSITY: moderate
- BODY: light
BURNING PROFILE:
- Degree of burnout: medium (so-called: American)
- Roasted using the artisanal method by four very experienced Roasters
Coffee in the world
The most famous legend about the discovery of coffee tells about Kaldi - an Ethiopian goat shepherd from the Abyssinian Highlands. According to legend, one day (it happened in the 9th century CE) he noticed that his animals were extremely agitated and even those that were usually slow and lethargic behave in an unusual way. Kaldi went to the grazing area and saw goats eating red berries from a certain tree (it was a coffee tree). The hero of the legend also tasted these fruits and felt the revival of the body and mind. With a handful of coffee berries, he then went to a nearby monastery, where a monk named Chadely crushed them and poured boiling water over their seeds (i.e. coffee beans). It was the first coffee brewing in the world. The monk did not keep the secret to himself - he passed it on to other brothers so that they could persevere in long night prayers. These, in turn, spread the knowledge further ...