Peruvian Coffee | Yanisha Cooperative G1 washing | how to drink Peruvian coffee?

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Peru Cepro Yanesha G1 Washed

G1 washing of Yanisha Cooperative in Peru

Flavor description:

Herbs, chocolate, hazelnut, cream, caramel sweet, citrus acid

Country: Peru

Production area: Villa Rica, Oxapampa

Altitude: 1200-1800 m

Treatment: washing

Grade: G1

Variety: Arabica

Peru is dominated by small farmers, each of whom has less than two hectares of land.

Produce about 3000 pounds of coffee per hectare

Organic cultivation in Peru has a long history and is quite common.

The main reason is that farmers here have opportunities or capital investment in chemical fertilizers,

Pesticides, herbicides. But in recent years, because of climate change

Coffee leaf rust has spread in various countries because of organic cultivation.

At the same time, it has also caused a massive reduction in Peruvian coffee production.

Peruvian Coffee Capital is planted in high altitude.

Mainly Arabica varieties. Under the slow growth of maturity

The beans here have a high density and a lot of changes in flavor.

Villa Rica, where the epro Yanesha cooperative is located.

The division of the district belongs to the province of Okapampa (Oxapampa).

The geographical location is between Oklahpampa province and well-known producing areas.

Exactly between Chanchamayo province

The highest mountain range in America, east of the middle of the Andes.

A highland area with a large area of ecological forest.

The coffee growing area is located in the high altitude area of 1200-1800 meters.

The animals and plants are rich in species and the temperature is cool.

Cepro Yanesha cooperative was established with small farmers in the mountainous areas around Villa Rica as partners.

Provide professional technical assistance and training, carry out selective picking, and harvest only ripe red fruits

Seminars are held irregularly in cooperative peasant communities.

It is expected to achieve the improvement of farmers' economy through education and the implementation of various policies.

Respect for human rights and friendly environment.

Coffee roasting advice on Qianjie:

Peruvian beans are hard, suitable for medium-deep baking, medium fire baking, 20% into the bean throttle, turning brown point to add firepower to detonate, while the throttle is open to 50%, the blast door is 80%, and the firepower is adjusted according to the ROR situation. It is recommended to bake and develop 15 ℃ ~ 20 ℃ beans. If you want to taste more round, you can turn off the heat and slide down the beans before reaching the end temperature of 2: 3 ℃.

Tips on hand punching skills:

V60 filter cup, medium and fine grinding, water powder ratio 1:16, water temperature 87 ~ 89 °C

Other cooking suggestions:

Normal pressure: medium grinding, ratio of water to powder 1:15, water temperature 86 ~ 88 °C

Siphon kettle: medium and fine grinding, water powder ratio 1:15, water temperature 86 ~ 88 °C

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com