The history of coffee cultivation in Peru and the brewing methods of coffee cultivation in Peru

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Peruvian coffee cultivation history is not long, but as a rising star, Peruvian coffee is gradually opening up its popularity and entering the international market.

Peru is located in western South America, with a coastline of 2254 kilometers. The Andes runs from north to south, and the mountains account for 1% of the country's area. it belongs to the tropical desert region with a dry and mild climate. Peruvian coffee is mostly grown at the foot of the Andes, where it is rich in traditional Central American top coffee beans.

Peruvian coffee beans are best known for their coffee beans from Chimacha Mayou in the middle and Cusco in the south. In addition, some areas in northern Peru also produce characteristic organic coffee. Organic coffee is made of beans grown in the shade of trees. Although the yield of coffee beans is not high because of the method of planting in the shade, its quality can reach the level of gourmet coffee. This is because shading trees can slow down the ripening of coffee trees, help coffee grow fully, make it contain more natural ingredients, breed better flavors, and reduce caffeine content.

Peruvian coffee is grown in a planned way, which has greatly increased coffee production. Peruvian coffee has a mellow taste and proper acidity, and this lukewarm coffee attitude has made more and more people like it. Peruvian coffee has always been used as one of the stable mellow mixed beans of comprehensive coffee, and its rich acidity and mellow smoothness are its most prominent features. Peruvian coffee has a soft sour taste, medium texture, good taste and aroma, and is an indispensable ingredient in the production of comprehensive coffee. High-quality Peruvian coffee, with strong aroma, smooth, layered, rich sweet, elegant and mild sour taste, will quietly awaken your taste buds.

The brewing method of growing coffee in Lu

1. Pour the right amount of water into the siphon pot and heat it with an alcohol lamp.

2. Pour the coffee powder into the siphon pot, wait a moment, and then serve it.

3. After the water boils, move the alcohol lamp to one side of the pot to lower the water temperature.

4. When the water temperature drops to about 95 degrees, the water in the pot will rush into the pot and soak the coffee powder.

5. After the water rises, use a stirring stick to stir in a cross shape.

6. After the first stirring, wait for 30 seconds, and then stir in a clockwise spiral two or three times.

7. Stir repeatedly for 3 times. Finally, pour the coffee in the next pot into a warm coffee cup and drink it.