Introduction to the flavor and characteristics of Peruvian cahamaka coffee beans _ how to make Peruvian EL CHAUPE coffee beans

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Peruvian coffee, famous for its organic coffee. Peru (Spanish: Per ú; Quechua, Aymara: Piruw), the full name of the Republic of Peru (Spanish: Rep ú blica del Per ú), is a country in western South America.

Flavor and taste characteristics: high quality and balanced, palatable acidity, can be used for mixed coffee

Peru is a coffee-rich country-only 10% of Arabica coffee can be called boutique coffee. The plateau climate brought by high altitude, as well as suitable temperature, air, light and fertile soil, these unique geographical advantages prolong the growing period of coffee beans and provide perfect conditions for growing delicious and fragrant Arabica coffee beans.

Peru is also the second largest producer of organic coffee in the world. The mineral-rich organic soil, coupled with a small farm model, insists on using natural fertilizers instead of chemical fertilizers, picking and selecting by hand, making the quality of Peruvian organic coffee better and better.

As a fragile organic crop, coffee is born to grow in shade in order to slow down growth, reduce irrigation water and prevent soil erosion. In Peru, farmers use shade-grown shade to bring coffee back to nature, while allowing insects and birds to live here.

Peruvian small farmers know better than anyone the importance of sustainable cultivation, so Peruvian coffee has been certified by a number of sustainable standards to protect healthy rainforests, animal and plant ecology, rivers and land. It can be said that under the premise of ensuring a good taste, Peruvian coffee also represents healthy, sustainable and environmentally friendly.

Full-washed Peruvian coffee-Cajamaca beans-originates from San Jose de Lourdes and grows between 1700 and 2100 meters above sea level. Varieties include bourbon, Kaddura and iron pickup. With aromas of pear, lime and toffee orange.

Analysis of Peruvian Cajamaka Coffee Bean

Hand punch reference

Stew with V60 filter cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 in medium and fine, cut off water in 140ml for the second time, and then slowly inject water until the water drops, the speed is uniform, the water level should not be too high, inject water again until 225ml stops, extraction time 2:00 seconds--

When brewing, it quickly brings out the attractive aroma of melons, fruits and spices, and feels the chocolate-rich cream texture after the entrance.

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