Peruvian Cajamarca Cajamarca coffee flavor characteristics _ what is used to bake Peruvian coffee beans

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Moderate roasting of Peruvian coffee Cajamarca

The official recommended devices are: Italian extra thick / Philharmonic pressure / V60

Official flavor description: orange, lime, taffy, dried walnut

When it comes to Peruvian coffee, the most likely thing to associate with is organic certified coffee. Peru's organic coffee, in addition to the inherent human and natural conditions, the strong support of the government is also one of the important factors, almost can be said to be the most important producing area of the organic coffee market. But perhaps because of the deep impression of organic coffee engraving, the development of Peruvian boutique coffee is also easy to be overlooked. In fact, Peru can be said to have crazy boutique coffee production conditions, no kidding, it is really crazy.

Coffee beans from the Cajamarca region of Cajamarca, Peru. The espresso oil made from this deep-roasted Peruvian coffee bean is very full. This Peruvian entrance has a very heavy nutty, dark chocolate flavor, can feel in the mouth as smooth as cream, dense taste, the aroma also stays on the tongue for a long time.

At high altitude in Cajamarca, Peru, local farmers use traditional Minga farming to produce top Arabica coffee beans. Traditional farming methods make this Peruvian coffee bean more rare and rare, while retaining the most traditional and primitive flavor. From a cup of coffee reminiscent of the warm country on the other side of the ocean, the distinct flavor inspires a rich imagination and makes people feel as if they are there.

Espresso from Peru reduces the proportion of espresso to 1:5, increasing the overall coffee concentration, clarity of taste and flavor and overall sweetness, and reducing the retention of bitter tails. The ratio concentration at 1:5 was TDS 4.15 and the extraction rate was 21.61%. Flavors include cedar, dark drupe fruit, slightly sour and sweet, making it an excellent espresso.

The diversified producing environment and changeable microclimate create the unique flavor of Peruvian coffee. This coffee from the Cajamarca Highlands of Peru is hand-picked in its origin, bringing freshness and elegance to the final cup of coffee. The medium and deep baking degree increases the sweetness brought by the caramelization reaction during the baking process, and the flavor of cocoa and nuts can be felt.

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