Nolandino Cooperative, Peru, washing. Its full and balanced taste is characterized by the characteristics of the producing area.

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Washing of Nolandino Cooperative in Peru

Peru Norandino Coop

Washing of Nolandino Cooperative in Peru

Peru lies in the west of South America, facing the Pacific Ocean to the west.

Bordering on Brazil, Colombia and Bolivia, several well-known coffee producers in South America

The Andes Mountains run from north to south, and the geographical environment and climate influence of the diversified producing areas

Produce many different kinds of coffee.

As one of the world's largest exporters of organic and fair trade coffee

Coffee exports account for a high proportion of Peru's agricultural production.

Although it is located in the tropical rain forest, the growth altitude is high enough, coupled with the regulation of marine climate.

Maintain a fairly suitable average annual temperature and rainfall

It is the most famous and best-quality coffee producing area in Peru.

Most small coffee farmers in Peru own only about two hectares of farmland each.

Unable to buy chemical fertilizers or pesticides because of poverty

Deal with and sell their output through the types of cooperatives.

Generally speaking, Peruvian coffee is characterized by a full and balanced taste.

Therefore, it is very suitable as part of the formula beans.

Flavor description:

Caramel, milk chocolate, vanilla, mellow and solid taste, fine greasy oil, slightly citrus flavor

Peru is dominated by small farmers, each with less than two hectares of land and producing about 3000 pounds of coffee per hectare.

Organic cultivation in Peru has a long history and is quite common.

The main reason is that farmers here have opportunities or capital investment in chemical fertilizers, pesticides and herbicides.

But in recent years, because of climate change

Coffee leaf rust has spread in various countries, because of organic cultivation, but also caused a massive reduction in Peruvian coffee production.

Peruvian coffee trees are planted in high altitude areas, mainly Arabica varieties. Under the slow growth of maturity

The beans here have a high density and a lot of changes in flavor.