History, culture, stories and allusions of Peruvian coffee boutique beans

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History, culture, stories and allusions of Peruvian coffee boutique beans

Peru, whose full name is the Republic of Peru (Spanish: Rep ú blica del Per ú), 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, and is a member of the Union of South American Nations.

Peruvian Coffee, a rising Star in Coffee Industry

Geographical environment

Peru is located in western South America with an area of 1285216 square meters. It is bordered by Ecuador 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 kilometers long

Peruvian Coffee, a rising Star in Coffee Industry

As a rising star in the coffee industry, Peruvian coffee is gradually opening up its popularity and entering the international market. Peruvian coffee has always been used as one of the stable and mellow mixed beans of comprehensive coffee. Peruvian coffee has a mellow taste and the right acidity, and this lukewarm coffee attitude has made more and more people like it.

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.

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.

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. 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.

Compared with high-quality organic Peruvian coffee, the difference between ordinary organic Peruvian coffee and high-quality organic Peruvian coffee is huge: relatively cheap beans are not only poor in quality, but often have obvious defects in the cup. Especially the grass flavor, overfermented flavor. It takes a lot of work to find good Peruvian coffee beans among a lot of middlemen or other people who can buy them. However, it also takes a lot of hard work to pick sample beans. But that must be better than working hard in piles of papers.

Peruvian Coffee, a rising Star in Coffee Industry

Peruvian coffee is grown at a temperature of 18Mui 26 degrees and annual precipitation 700--1500mm. It is made up of Arabica varieties and has been certified as an organic farmer by the International Organic crop Development Association (CCIA). The coffee here is famous for its soft coffee with a mixture of fresh cheese and caramel and a sweet aftertaste. Benefiting from a number of import and export enterprises, Peru has become a representative producer of organic farmers' coffee in order to obtain investment in farms and processing plants that meet organic farmers' standards. Like coffee in other South American countries, Peruvian coffee is not well known in the coffee market. Although large sales organizations have carried out advertising campaigns in places such as Colombia or Brazil, Peru has no strategy for sales or exports. Although the popularity is not very high, it does not mean it is tasteless. Some people think Peruvian coffee is more delicious than Brazilian or Colombian coffee.

Today, let's introduce the characteristics of coffee beans from Peru, an ancient civilization. To put it simply:

1. It is internationally certified as organic coffee beans.

two。 Low caffeine

Peru is most famous for its coffee beans produced in the central part of the country and Cusco in the south. In addition, some areas in the north of 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. Peru is the world's largest producer and exporter of organic coffee, mainly to the United States.

The so-called decaffeinated coffee, as its name implies, is coffee with only a small amount of caffeine. Coffee contains many ingredients and substances, among which caffeine has an obvious effect on the human body. For many people who are addicted to coffee but whose physical condition does not allow caffeine, low-caffeinated beans are the best choice.

The steps of low-cause treatment can only be carried out in the state of raw coffee beans. Today, there are three main types of treatments to remove caffeine: traditional / European treatment (European Process), Swiss water treatment (SWP,Swiss Water Process), and CO supercritical Process (CO2 supercritical treatment). The Peruvian raw beans in the coffee shop use Swiss water treatment (if you are interested in other low-caffeinated treatments, see here), what is Swiss water treatment?

Swiss Water treatment method (The Swiss Water-Only Process): using this commercially developed and efficient treatment method, there are two major steps. The first step is to pour the raw coffee beans into hot water, which will remove almost all the flavor factors in the raw coffee beans, including caffeine, and discard the original batch of raw coffee beans. After that, the hot water loaded with all flavor factors is filtered out by activated carbon filter, and the rest is hot water full of pure flavor factors, which is called "flavor saturated water" (Flavor-charged Water) in Swiss water treatment. This kind of water contains all the flavor factors that should be found in raw coffee beans, but lacks caffeine. Is the most important medium in the next decaffeinated process.

The second step is to soak a new batch of raw coffee beans in flavor-saturated water full of flavor factors and non-caffeine. This releases caffeine in raw coffee beans, but does not release flavor factors. In this way, the original flavor of raw coffee beans will not be impaired too much. Obviously, the flavor factor in the flavor saturated water is already close to saturation, so it can no longer dissolve more flavor factors, but there is still a lot of room to dissolve caffeine. After this process of removing caffeine and retaining flavor factors, raw coffee beans are directly dried and sold, while the flavor saturated water that absorbs caffeine can be used repeatedly with activated carbon filters to remove caffeine.

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 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. Later, the private Peruvian coffee exporter (Comera)

De Exportadoresde Caf é del

Peru) has been produced, and the Chamber of Commerce is committed to improving the quality of coffee, and 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.

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.

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.