Brief introduction of single-origin coffee beans in Peru-[Kaddura] of Agmer Colorado Coffee Farm

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A brief introduction to single-origin coffee beans in Peru-the flavor and taste of [Kaddura] from Agmer Colorado Coffee Farm?

It is produced by GilmerC ó rdova of Agmer Colorado Farm from Arabica trees of red and yellow Caturra varieties. This coffee won sixth place in the Peruvian Cup of Excellence in 2017. Processed by conventional wet or "washing" methods, in which the skin and flesh are removed from beans or seeds before drying. Founded in 2010, Red Rooster is an organically certified miniature roaster that focuses on socially conscious coffee and premium coffee.

Agmer Colorado Farm was purchased in 1990 and passed on from father to son: the original half-hectare land now covers seven hectares, and four grow coffee-a mixture of common varieties, including Caturra. The coffee is picked and ripe, taken out on the same day, and fermented and dried in a cement tank before washing.

Gilmer Mejia runs the beautiful FincaEcol ó gicaAguaColorada farm, and his father, Filadelpo Cordova Mejia, was acquired in 1990 for growing coffee. This is a piece of land covering 7 hectares and 4 hectares, growing Caturra and other common varieties. Wilmer is sure to mature under the protection of wild shade trees and pick all his coffee by hand. He uses compost and bird dung to fertilize his farm instead of herbicides. Gilmore is a young and innovative producer who is committed to quality and passion in all aspects, from his farm management to the ultimate taste in the cup.

Although coffee arrived in Peru relatively early in the mid-18th century, it was not until the 20th century that commercial exports began, European demand increased and Indonesian coffee production declined significantly. The British presence and influence in the country particularly helped to increase and promote exports: at the beginning of the 20th century, the British government acquired about 2 million hectares of land from the Peruvian government as payment of defaulted loans, most of which was converted into British coffee plantations.

As in many Central and South American countries, as large European land ownership was sold or redistributed throughout the 20th century, farms became smaller and more decentralized, providing independence for farmers, but also limited their access to resources and larger commercial markets. However, unlike many other countries where the coffee economy is dominated by smallholder farmers, Peru lacks organizations or infrastructure to provide economic or technical support to farmers-a loophole in addition to organization and certification. The country has a large number of certified organic coffee, as well as Fairtrade, Rainforest Alliance and UTZ certified coffee. About 30% of the small farmers in the country are members of democratic cooperatives, which increases the popularity of coffee in the region.

As of 2010, Peru was one of the top producers of Arabica coffee, ranking fifth in terms of world production and exports of Arabica coffee. The remoteness and small average size of coffee farms hinder the differentiation of large farms, which makes it possible for micro-area development and marketing in other growing areas, but like everything else in specialty coffee, this situation is changing rapidly. The country's lush highlands and good heirloom varieties provide growers with the potential to resist limited infrastructure and market access barriers, and as production increases, we are more likely to see these types of progress.

The father of the producer acquired the land in 1990. At that time, the farm relied on half a hectare of typical varieties and caturra coffee.

In 1997, the entire surface can be installed and the same variety can be retained. At present, they cover an area of 7 hectares, of which 4 hectares are produced coffee. The farm is located at a height of 1850 msnm

And there is a mountain.

Currently, 80 to 100 square feet can be produced on 4 hectares of land.

General technical information:

Area: Kahamaka

Harvest year: 2107

Harvest month: maybe October

Farm name: FincaEcol ó gicaAguancolorada

Altitude: 1850 m

Coffee mill type: wash

Blooming: the second week of May

Crop technical information

Soil type: sticky

Air temperature / mean temperature: 23 °C

Average rainfall: 1400 to 1600

Crop conditions: manual

Flora and fauna types exist: wild trees, mohema, spirals, animals such as squirrels, sajino, parrots.

Fertilization method: island bird manure, compost

Application of herbicides: non

Environmental protection measures: solid and liquid waste

Processing type: washing

Fermentation type: cement tank

Rich and sweet, floral hues, roasted cocoa almonds, caramel, aroma and musk in the cup. Balanced, sweet sour structure, juicy acidity; refreshing velvety taste.

Qianjiesou Chong recommends:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee.