Peruvian Coffee YANESHA Yanisha Cooperative introduction _ Peruvian Alpine Coffee Taste description

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

PERU CEPRO YANESHA Washed G1

Grade: G1

Origin: Villa Rica, Oxapampa

Breed: Bourbon

Treatment: Washing

Altitude: 1300-1700m

Flavor description: Honey apple, almond, sweet taste, excellent body and low acidity--

Coffee cultivation in the north accounts for 43% of Peru's coffee production and covers the Amazonas, Cajamarca, Piura and San Martin regions.

Altitude: 1,250 - 1,950 m.

Humidity: up to 12%.

Color: dark green, cyan.

Plant ecology (Flora): Compositae, bitter incense tree, fern, bromeliaceae, orchid, cedaraceae.

Fauna: crested umbrella bird, puma, giant anteater, andean deer, squirrel.

Coffee Features: Aroma aroma, high acidity, moderate flavor, moderate alcohol.

Peruvian coffee cultivation in central Peru accounts for 34% of the country's total area, including Huánuco, Junin, Pasco and Ucayali.

Altitude: 800 - 1,200 m. Humidity: minimum 11%, maximum 12.5%. Color: greyish green.

Flora: Fungi, tree family, bromeliaceae, ferns, orchids.

Fauna: wild turkey, moving-crested umbrella bird, parrot, crake, irrigation rat, wild boar, frog, snake, reptile, goose.

Coffee characteristics: moderate alcohol smooth, moderate acidity, moderate aroma flavor.

Peru's coffee cultivation area in the south, accounting for 23% of Peru's total, includes Apurimac, Ayacucho, Cusco, Madre de Dios and Puno. Altitude: 900 - 2,050 m.

Humidity: minimum 11.5%, maximum 12.5%. Color: greyish green, cyan.

Plant ecology (Flora): Orchidaceae, Cinchona tree, May orchid.

Fauna: a wide variety of butterflies, cockatoos, tarsiers, megafores, spider monkeys, macaws, parrots, woodpeckers.

Coffee characteristics: moderate acidity, excellent alcohol, mild flavor slightly sweet.

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