Peruvian Cha Ma you Coffee Bean Flavor description: what is the best brand of Peruvian coffee?

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Peruvian coffee is mainly grown by small farmers, each with less than two hectares of land and produces about 3000 pounds of coffee per hectare. Organic cultivation has a long history and is quite common in Peru. The main reason is that farmers here have the opportunity or capital to invest 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.

Peruvian Coffee Cha Ma you Arabica Peru Chanchamayo Arabica SHB EP

■ 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

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