PHILOCOFFEA 222 BURUNDI Musenga Washed

Musenga CWS was created by Augustin Manirakiza. Worked in the Burundi coffee industry for 17 years, as a dry mill manager for 6 years, as an international promotion and marketing specialist for Burundi coffee for 7 years, and worked for Burundi Greenland Coffee Exports, a purchasing company in Kampala, Uganda. Four years of management. He also served as national coordinator of the COE (Cup of Excellence) in Burundi for four years and as director of the Portland Coffee Alliance of Excellence in the United States for two years.
We sort cherries imported from surrounding farmers and collect high-quality cherries. The collected cherries are further soaked in water and gravity sorted to produce higher quality coffee. After the cherries are fermented in the fermentation tank for 12 hours, they are washed with clean water to remove the pulp, soaked in the soaking tank for 4-6 hours, and then transported to the African bed. Depending on weather conditions, the coffee is slowly dried over a period of 20-30 days.

Burundi for the first time in a while. Although it is a relatively affordable coffee, it is full of Burundian flavor and tastes delicious. (BTW, on the Coffee Year 1 characters page, the characters Rwanda and Blondie have a somewhat similar vibe, but their hair colors and stuff express their personalities, which is cute.) This time I chose Medium -Lightly roasted with a refreshing citrus flavor, enjoy both sweet and caramel-like sweetness. When roasting, the rate of heat rise decreases after one roast, so I roast the beans slowly, being careful not to run out of heat. I can't stand the slightly gorgeous herbal smell that comes from the baking process.

The refreshing flavor of citrus fruits such as hasaku and yuzu, and the sweetness of roasted caramel. It has a Burundian herbal aftertaste and a pleasant sweetness. In the hot summer, Burundi's iced coffee carries a refreshing sweetness that permeates the thirsty body.