Peruvian Coffee production area introduction _ Peruvian Zen Tea Mayu Coffee is Peruvian Coffee expensive

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Peru began exporting coffee in 1887 and is now the eighth largest producer and the world's largest exporter of organic coffee, with an annual volume of 2 million bags, accounting for 5 per cent of total exports. More than 1/3 of the country's coffee is grown in the Cajamarca region in the north and Aprimark and Cusco in the south. The farms are mainly run by small farmers with an average size of no more than 5 hectares. The most common varieties are bourbon, Tibica, Pash and Kaddura.

Peruvian coffee beans grow up to 2200 meters and have many unique microclimates. Many coffees are collected and processed and sold through cooperatives, which is now the mainstream of boutique coffee. In the past 10 years, EL GUABO Guavu community has improved the development of small batches of coffee beans on an organic basis, and often holds competitions to reward and certify growers.

Chia Mayou (Zen Tea Mayou) is a famous producing area of nine coffee producing areas in Peru, with an average altitude of about 1250-1500 Michael, located in rainy woodland. Although it is tropical, it has an average annual temperature of 17-30 degrees and annual rainfall of about 1500-2000 mm. This geographical condition is quite suitable for growing coffee. Peruvian farmers are mostly poor, so they have no money to buy chemical fertilizers and pesticides, resulting in the following facts:

1) it is basically grown organically and washed with mountain springs, so it has fragrant and mellow micro-fruit acidity and softness, which is memorable.

2) retain the original varieties, especially typica (the original variety of Blue Mountain coffee).

3) although the output of each farmer is less, but the quality of raw beans is excellent compared with coffee of the same height in Central America, Peruvian beans are less sour, but generally good in sweetness.

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