How about Peruvian organic coffee? Brief introduction of Peruvian Coffee

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Peru is an internationally famous high-quality coffee producing area. No matter what the grade, all the coffee beans grown in Arabica are grown organically, without organic compound fertilizers and pesticides (the main coffee farmers are too poor to afford them). General fertilizers come from rotten or poorly grown coffee cherries.

Peruvian organic coffee raw beans

Grade: first-class beans

Size: 17Mui Mui 15 (quasi-large, ordinary, medium)

Baking method: medium, depth

Origin: Peru-Chaximayo (chanchamayo)

Features: luscious nutty flavor, and a prominent cocoa flavor

Palate: the palate is mellow with the right acidity.

Net weight: 60KG (sack)

Peruvian coffee, a rising star, is gradually opening up its popularity and entering the world. It is mostly planted in high-altitude areas, the planned planting makes the yield greatly increased, the taste mellow, the right acidity, more and more people like it.

Peru's finest coffee is produced in Chanchamayo. Most Peruvian coffee is grown under natural conditions and is absolutely organic.

The quality of Peruvian coffee is comparable to that of any kind of coffee in Central or South America. The high quality coffee produced by Peru is shipped to Germany for blending and then to Japan and the United States, which also illustrates its high standard of quality. High-quality mixed coffee suitable for all kinds of uses.

Peruvian coffee-Coffee from the Andean Glacier

Peru is a huge and diversified land for them to produce a large number of different kinds of coffee beans, Peru can produce very high-quality Peruvian coffee. In general, these coffee beans have the gloss of Central America, but they are all packaged in South American flavor. High-quality organic venues do have more rural coffee characteristics. As long as these coffee beans continue to add interesting flavors rather than weaken them. Such a cup of Peruvian coffee has all the bright and deep tastes. When a cup of ordinary Peruvian coffee is in your hand, you don't have to try to taste whether it is good or not.

Chanchamayo, a Zen tea, is usually the top region for producing good coffee beans, but high-quality Norte and Cuzco from the south are not produced there. A cup of undermade Peruvian coffee has many flaws, but it may be confused at first, but after two months, the coffee fades, its acidity drops sharply, and its natural taste fades, and you will find that you have made the wrong decision.

It is important to note that the Peruvian coffee industry has recently noticed the high profits of the organic coffee market and realized that they must reduce the cost of organic coffee as much as possible and focus on production rather than quality. They want organic coffee, just like the Vietnamese want Roberta. To stifle vibrant forests in order to build organic farms. To transform an existing farm into an explicit organic farm