Introduction to the taste of Peruvian single bean flavor description, planting and development history of producing areas

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Today, let's introduce the characteristics of coffee beans from Peru, an ancient civilization. In short:

1. International certified organic coffee beans

2. low caffeine

Peru is best known for its coffee beans from Chanchamayo in the center and Cuzco in the south, and there are also some areas in northern Peru that produce organic coffee. Organic coffee is made from beans grown in the shade. Although the method of growing coffee beans under shade makes the yield not high, its quality can reach the level of gourmet coffee. This is because shade under trees slows the ripening of coffee trees, helps coffee to grow fully, makes it contain more natural ingredients, fosters better flavors, and reduces caffeine content. Peru is the world's largest producer and exporter of organic coffee, mainly to the United States.

Decaffeinated coffee is coffee with only trace amounts of caffeine. Coffee contains many ingredients and substances, among which caffeine has a significant impact on the human body. For many coffee drinkers who are not physically fit to consume caffeine, beans with lower caffeine content are an excellent choice.

Decaffeinated coffee must be processed green. There are three main types of treatment methods available today for caffeine removal: traditional/European processes, Swiss water processes (SWP), and CO2 supercritical processes. The Peruvian green beans in the Intersection Coffee House are Swiss water treated (see here for other decaffeinated treatments), so what is Swiss water treatment?

The Swiss Water-Only Process: This commercially developed, highly efficient treatment process consists of two steps. The first step is to pour the green coffee beans into hot water, which removes almost all of the flavor factors, including caffeine, from the beans and discards the initial batch. After that, the hot water loaded with all flavor factors is filtered out of caffeine by activated carbon filter, and the rest is hot water loaded with pure flavor factors. This hot water is called "Flavor-charged Water" in Swiss water treatment method. This water contains saturated, all the flavor factors that coffee beans should have, but lacks caffeine. This special water is the most important medium in the subsequent decaffeination process.

The second step is to soak a new batch of green coffee beans in flavored, caffeine-free saturated water. This releases caffeine from green coffee beans, but not flavor factors. In this way, the original flavor of the coffee beans will not be greatly reduced. Obviously, the flavor factor in the flavor saturated water is close to saturation, so no more flavor factors can be dissolved, but there is still a lot of room for caffeine to dissolve. After the coffee beans are processed by this process of removing caffeine and retaining flavor factors, they are directly dried and sold, and the flavored saturated water that absorbs caffeine can be repeatedly removed by activated carbon filters and reused.

The coffee is well balanced and can be used in mixed drinks.

Peru is also a major coffee producer. As much as 98 per cent of Peruvian coffee is grown in forested areas, and most producers are smallholders.

Peru has good economic conditions and a stable political situation, thus ensuring the excellent quality of coffee. In addition to guerrilla warfare and drug trafficking, cholera in the mid-1990s along the coast further caused economic depression, and even worse, the annual inflation rate reached 7000%.

In the mid-1970s, Peruvian coffee production was about 900,000 bags a year, and then steadily increased to about 1.3 million bags a year. Although there are private exporters buying coffee from remote areas through middlemen, major markets remain monopolized by the Government. Later, the private Peruvian Coffee Export Chamber (Comera)

de Exportadoresde Café del

Peru), a chamber dedicated to the improvement of coffee quality, whose primary task is to establish standards and eliminate inferior products, thus creating an atmosphere in which quality is paramount. This positive move bodes well for the future of the coffee industry. Later, rising prices encouraged farmers to grow coffee instead of cocoa, the region's traditional cash crop.

The best coffee in Peru is produced in Chanchmayo, Cuzco, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is difficult to confirm the cultivation status of all coffee trees. Naturally grown coffee costs 10 - 20 percent more than others, and farmers are likely to lack the money to buy fertilizers and pesticides, given poverty, but it is hard to verify all coffee.

The quality of Peruvian coffee is comparable to any coffee from Central or South America. Another indication of the high standards of quality is that the premium coffee produced in Peru is sent to Germany for blending and then shipped to Japan and the United States.

Peru (Spanish: República del Perú) is a country in western South America, bordered by Ecuador and Colombia to the north, Brazil and Bolivia to the east, Chile to the south and the Pacific Ocean to the west.

Peruvian Coffee: A Rising Star in Coffee Industry

geographical environment

Peru is located in the west of South America and has an area of 1285216 square feet. Ecuador is bordered by El Salvador and Colombia to the north, Brazil to the east, Chile to the south, Bolivia to the southeast, and the Pacific Ocean to the west. The coastline is 2254 km long.

Peruvian Coffee: A Rising Star in Coffee Industry

As a rising star in the coffee world, Peruvian coffee is gradually opening up its popularity and entering the international market. Peruvian coffee has always been used as one of the blend beans for comprehensive coffee stability. Peruvian coffee has a mellow taste and proper acidity. This tepid coffee attitude has made more and more people like it.

Peru is located in the west of South America, with a coastline of 2254 kilometers. The Andes runs through the north and south, and the mountains account for 1/3 of the country's area. They belong to the tropical desert area and have a dry and mild climate. Peruvian coffee is mostly grown at the foot of the Andes, where it is rich in quality traditional Central American coffee beans.

Peru is a huge and diverse land area where they can produce a large variety of coffee beans, and Peru produces very good Peruvian coffee. Overall, these beans have a Central American sheen but are packaged with South American flavors. Quality organic grounds do have more of a rustic coffee flavor. As long as the beans keep adding flavor that interests people rather than weakening it. This cup of Peruvian coffee has all the brightness and depth of taste. When a cup of regular Peruvian coffee is in your hand, you don't have to try to taste whether it's good or not.

Peruvian coffee beans are most famous for coffee beans produced in Chancha Mayo in the middle and Cuzco in the south. In addition, there are also some areas in northern Peru that produce organic coffee. Organic coffee is made from beans grown in the shade. Although the method of growing coffee beans under shade makes the yield not high, its quality can reach the level of gourmet coffee. This is because shade under trees slows the ripening of coffee trees, helps coffee to grow fully, makes it contain more natural ingredients, fosters better flavors, and reduces caffeine content.

Peru's coffee cultivation is planned, which greatly increases coffee production. Its rich acidity and mellow smoothness are its most striking features. Peruvian coffee has a mild acidity, medium texture, good taste and aroma, and is an indispensable ingredient in making mixed coffee. Excellent Peruvian coffee, rich aroma, smooth taste, structured, rich sweet, and contains elegant mild acidity, will quietly wake up your taste buds.

The difference between regular organic Peruvian coffee and high-quality organic Peruvian coffee is enormous: the cheaper beans are not only inferior in quality, but often have significant defects in the cup. Especially grassy, overfermented. Finding good Peruvian coffee beans takes a lot of effort to find among a large number of middlemen and other people who can buy them. But it also takes some hard work to pick out the sample beans. But that's better than slogging through piles of paperwork.

Peruvian Coffee: A Rising Star in Coffee Industry

Peruvian coffee is grown in areas with temperatures of 18- 26 ° C and annual rainfall of 700- 1,500 mm, is 100% Arabica and is certified organic by the International Organic Crop Development Association (CCIA). The coffee here is famous for its fresh cheese and caramel aromas, sweet aftertaste, and soft coffee. Peru has become a leading producer of organic coffee thanks to investments by importers and exporters in farms and processing plants that meet organic standards. Peruvian coffee, like coffee from other South American countries, has not yet gained much popularity in the coffee market. Peru has no strategy for sales or exports, although large marketing organizations advertise in Colombia or Brazil. Although the popularity is not very high, it does not mean that there is no taste. Some people think Peruvian coffee tastes better than Brazilian or Colombia coffee.