Flavor characteristics of Peru Chanchamayo SHB EP washed beans from Cha Ma you Arabica, Peru

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What are the flavor characteristics and planting environment of Peru Chanchamayo SHB EP washed beans in Arabica, Peru?

Country: Peru

Production area: Chanchamayo

Manor: Villa Rica

Variety: typica

Treatment: sun exposure after washing and fermentation

Coffee producing areas in Guilu are produced from north to south. The following is the scope of the producing areas:

North District: Piura, Amazonns, San Mortin

Central: Huanuco, Junin, Pasco

Southern District: Cuzco, Ayacucbo, Apurinac, Puno

Peru is dominated by small farmers, each with less than two hectares of land and produces about 3000 pounds of coffee per hectare. ​​ cultivation has a long history and is quite common in Peru, mainly because farmers here have opportunities or capital investments in chemical fertilizers, pesticides and herbicides. But in recent years, due to 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 mature growth, the density of beans here is higher, and the flavor changes a lot. Among them, the highest altitude, Peru's most important coffee producing area is: cha Mayou Chanchamayo, located in the central highland on the eastern side of the Andes. This was followed by Amazon Amazonas and San Martin San Mart í n, located in the northern highlands on the eastern side of the Andes.

■ country: Peru

■ producing area: Chia Ma you

■ altitude: 1350 m

■ treatment: washing

■ level: SHB

■ variety: Arabica

■ flavor description: soft citrus acid, chocolate, supple, dry and quiet finish, drupe, good sense of balance