Do Peruvian beans taste good? the planting and processing of Peruvian beans

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Peru's finest coffee is produced in Chanchmayo.

, Cusco (Cuzco)

, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is also difficult to confirm the cultivation of all coffee trees. Coffee grown under natural conditions costs 10% more than others. Judging from poverty, farmers may not have the money to buy chemical fertilizers and pesticides, but it is really difficult to confirm all the coffee.

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.

Coffee is high-quality and balanced and can be used for mixed drinks.

Peru (Peru) is also a big coffee producer. Up to 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers.

Peru Peru

Population: 30475000

Except for the main areas listed below, the output quality of a few other producing areas is low and does not reach the recognized level. Some people may argue that Peru can cope well with warming climate change and that there is a lot of land at high elevations that could be suitable for growing coffee in the future.

CAJAMARCA

The Cajamaca region is located in northern Peru, named after its capital, and covers the northern tip of the Peruvian Andes. The advantage of the region lies in the equatorial climate and the soil suitable for coffee cultivation. Although most producers are small farmers in their areas, they are often well organized and affiliated to the organization. The organization provides producers with technical assistance, training, loans, development and other support from all walks of life. One of the organizations, CENFROCAFE, operates in the area and has 1900 small farmers, promoting coffee roasting and local cafes to help farmers diversify.

Altitude: 900-2050m

Harvest: March-September

Variety: Typica,Caturra, bourbon, Panha Mengnuo, Catua

JUNIN

Hunin produces about 20%, 25% of Peruvian coffee, which is produced in the rainforest. The area suffered as a result of guerrilla activities in the 1980s and 1990s, during which neglect of trees spread plant diseases. In the late 1990s, the coffee industry started from scratch.

Altitude: 1400-1900m

Harvest: March-September

Varieties: bourbon, Typica,Caturra Pash, Menneau, Catuai

CUSCO

Cusco is located in southern Peru and in some ways coffee is a legal alternative to cocaine. Most

Coffee is grown by small farmers, not by large estates. Tourism is booming in the region, and many tourists pass through Cusco on their way to Machu Picchu.

Altitude: 1200-1900m

Harvest: March-September

Variety: bourbon, Typica,Caturra,Pache,Modo Novo,Catuai,Catimor

Peruvian coffee features:

The quality of Peruvian coffee is comparable to that of any kind of coffee in Central or South America.

Flavor: balanced taste and delicious acidity

Suggested roasting method: medium to deep roasting, can be made into high-quality mixed coffee suitable for various uses

★: general

Peruvian coffee market:

The private Peruvian Coffee exporters Association (ComeradeExportadoresdeCafedelPeru) has been established, which is committed to improving the quality of coffee. Its primary task is to set standards and eliminate inferior products, so as to create an atmosphere of quality supremacy. This positive move heralds a bright future for the coffee industry. Since then, rising prices have encouraged farmers to actively grow coffee rather than cocoa, the region's traditional cash crop.

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.

Coffee producing areas in Peru:

Up to 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers.

Peru's finest coffee is produced in Chanchmayo, Cuzco, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is also difficult to confirm the cultivation of all coffee trees. Coffee grown under natural conditions costs 10% more than others. Judging from poverty, farmers may not have the money to buy chemical fertilizers and pesticides, but it is really difficult to confirm all the coffee.

Peru has good economic conditions and a stable political situation, thus ensuring the good quality of coffee. However, there are many local problems, in addition to guerrilla warfare and drug trafficking, the emergence of cholera along the coast in the mid-1990s led to a further economic depression, and what is more, the annual inflation rate reached 7000%.

In the mid-1970s, Peruvian coffee production was about 900000 bags a year, and then steadily increased to about 1.3 million bags a year. Although private exporters buy coffee in remote areas through middlemen, the main market is still monopolized by the government. Then came the private Comerade Exportadores de Cafe delPeru, which is committed to improving the quality of coffee. Its primary task is to set standards and eliminate inferior products, thus creating an atmosphere of quality supremacy. This positive move heralds a bright future for the coffee industry. Since then, rising prices have encouraged farmers to actively grow coffee rather than cocoa, the region's traditional cash crop.