咖啡豆从 布隆迪,吉特加站
我们在布隆迪之旅中从新鲜收获中选择的咖啡。
哲学及品味简介
新鲜的咖啡，这是我们选择了自己与我们的合作伙伴在卢旺达和布隆迪之旅。 该国有一个容易识别的风土，这是该国相对罕见的天然加工咖啡，由Muinga地区Kumba部门的Nyamahiti站在非洲床上干燥了29天。
口味简介: l一个甜蜜的杯子，一束浆果茶，焦糖，鲜花，香料和橙子。
关于原产国
咖啡在布隆迪经济中发挥着关键作用：它不仅为超过65万个家庭提供收入，也是该国的主要工业和出口产品。
2000年代中期，内战结束后，布隆迪政府看到了咖啡在重建支离破碎的经济方面的潜力。 咖啡在比利时殖民地的上世纪20年代被引入布隆迪。 多山的地形和热带气候使这个国家成为种植咖啡树的理想之地. 为了满足欧洲对咖啡日益增长的需求，政府要求农民种植至少50棵树，以非常低的价格购买作物。 1962年获得独立后，布隆迪经历了巨大的动荡，该国的咖啡业经历了私有化和国有化的阶段，这对生产没有积极影响。
从那以后发生了很多事情,布隆迪近年来以生产具有独特风味特征的特殊咖啡而闻名于世。 咖啡行业围绕分散在全国各地的洗涤加工站（合作或私人）组织。 这些工作站通过投资加工基础设施，提高他们购买的浆果的质量，并划分批次以提高可追溯性，从而导致了向精品咖啡的过渡。
关于加工站
当地农民接受过收割和加工的培训--所有的咖啡都是手工收割的.
在该站进行额外的质量控制：使用浮选方法，去除所有损坏的浆果。 农民在出售咖啡时得到一张收据（每公斤计算），每个生产者的每批咖啡都被记录下来。
将果肉和部分面筋从浆果中机械去除，该机器还将优质浆果与低质量浆果分开。 之后，咖啡进入发酵罐，发酵罐仅在1吨去皮浆果在罐中后开始。 咖啡发酵约10-12小时。 然后将液体从罐中排出，将谷物压在羊皮纸壳中，然后用干净的水洗涤并在分选通道中按密度分选。 然后再次重复该过程：压制，洗涤和分选。
最终洗涤后，羊皮纸壳中的谷物被转移到尼龙袋中的干燥台，而每个尼龙袋都有自己的标签，指示发酵的日期和时间，它也指示有关农场的信息。
每张桌子最多可容纳1000公斤的分类,并有很多标签. 在良好的天气条件下，将水泥干燥至12.5％的湿度10-14天，所有这段时间都是混合的。 如果突然开始下雨，基金会被复盖。 在一批次干燥谷物后，它被送到机械脱壳，然后将咖啡包装在袋中出口。
布隆迪咖啡加工站的照片
关于咖啡种植国家的视频-布隆迪
咖啡的包装、研磨和储存
包装选择:250克,1公斤,滴袋. 我们可以为任何酿造方法研磨咖啡，只需勾选研磨项目旁边的框，并为您的烹饪方法选择研磨尺寸。
由于在氮气环境中包装，咖啡在封闭包装中保持其气味长达6个月。 打开后，将咖啡豆存放在干燥的地方，没有阳光直射，并在烹饪前立即研磨。 最好放在我们的拉链包装或带真空功能的罐子里. 请记住：氧气是咖啡的主要敌人，特别是如果它是预先研磨的。 如果你要离开很长一段时间，咖啡可以在冰箱里冷冻一次。
Coffee beans from Burundi, Gitega station
The coffee that we chose ourselves from the fresh harvest during our trip to Burundi.
Philosophy and taste profile
Fresh coffee, which we chose ourselves with our partners during a trip to Rwanda and Burundi. The country has an easily recognizable terroir, and this is coffee of a relatively rare natural processing for the country, which was dried on African beds for 29 days by the Nyamahiti station of the Kumba sector in the Muinga region.
Taste profile: la sweet cup with a bouquet of berry tea, caramel, flowers, spices and orange.
About the country of growth
Coffee plays a key role in Burundi's economy: it not only provides income for more than 650,000 families, it is also the country's main industry and export product.
In the mid-2000s, after the civil war, the Government of Burundi saw the potential of coffee in rebuilding a shattered economy. Coffee was introduced to Burundi in the 20s of the last century during the Belgian colony. The mountainous terrain and tropical climate make the country ideal for growing coffee trees. To meet Europe's growing demand for coffee, the government has required farmers to grow at least 50 trees, buying the crop at a very low price. After gaining independence in 1962, Burundi experienced great upheavals, and the country's coffee industry went through stages of privatization and nationalization, which did not have a positive impact on production.
A lot has happened since then, and Burundi has made a name for itself in recent years, gaining recognition for producing exceptional coffee with unique flavor characteristics in the world of specialty coffee. The coffee industry is organized around washing processing stations (cooperative or private) scattered throughout the country. These stations have led to the transition to specialty coffee by investing in processing infrastructure, improving the quality of the berries they buy and dividing lots to improve traceability.
About processing station
Local farmers are trained in harvesting and processing — all coffee is harvested by hand.
Additional quality control takes place at the station: the flotation method is used, all damaged berries are removed. Farmers are given a receipt upon the sale of coffee (calculation per kilogram), each batch of coffee from each producer is recorded.
The pulp and part of the gluten are removed from the berries mechanically, the machine also separates high-quality berries from low-quality berries. After that, the coffee enters the fermentation tank, which begins only after 1 ton of peeled berries is in the tank. Coffee is fermented for about 10-12 hours. Then the liquid is drained from the tank, the grains are pressed in a parchment shell, then washed with clean water and sorted by density in the sorting channel. Then the process is repeated again: pressing, washing and sorting.
After the final washing, the grain in a parchment shell is transferred to drying tables in nylon bags, while each nylon bag has its own label indicating the date and time of fermentation, it also indicates information about the farm.
Each table holds up to 1000 kg of assortment and has a lot tag. In good weather conditions, the cement is dried to a humidity of 12.5% for 10-14 days, all this time it is mixed. If it suddenly starts to rain, the foundation is covered. After drying the grain in the batch, it is sent to mechanical hulling, then the coffee is packed in bags for export.
Photos of a coffee processing station in Burundi
Video about the country where coffee grows - Burundi
Packing, grinding and storage of coffee
Packing options: 250 grams, 1 kilogram and in drip bags. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.
Thanks to packing in a nitrogen environment, coffee retains its bouquet unchanged for up to 6 months in a closed pack. After opening, store the coffee beans in a dry place without direct sunlight and grind immediately before cooking. It is best in our zip-fastener pack or in a jar with a vacuum function. Remember: oxygen is the main enemy of coffee, especially if it is ground in advance. If you are going away for a long time, coffee can be frozen once in the freezer.
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Доставка
Работаем по всей России и за её пределами круглосуточно и без выходных. Отправляем заказы 3 раза в неделю из города Москва. Отправляем транспортными компаниями СДЭК, Деловые Линии и Яндекс до пункта выдачи, в постаматы или курьером. Бесплатная доставка на розничные заказы при покупке в интернет-магазине кофе, чая и фильтров на сумму от 3000 рублей. Условия рассчитываются в корзине: там мы подскажем вам, сколько нужно добрать до бесплатной доставки. Подробнее на странице Доставка и оплата. По всем вопросам пишите нам на почту sales@eastbrew.com или по формам обратной связи. |
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