Introduction of Peruvian Coffee Flavor what main varieties of Peruvian Coffee are cultivated

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Peruvian coffee

Peruvian Coffee, a rising star, is gradually expanding its popularity and entering the world. It is mostly planted in high-altitude areas, the planned planting greatly increases the yield, the taste is mellow, the acidity is right, and more and more people like it.

Peru is located in western South America, with a coastline of 2254 kilometers. The Andes runs from north to south, and the mountains account for 1% of the country's area. it belongs to the tropical desert region with a dry and mild climate. Peruvian coffee is mostly grown at the foot of the Andes, where it is rich in traditional Central American top coffee beans.

Generally speaking, cooperatives are organized by farmers themselves, the main purpose of which is to centralize the sale of raw coffee beans produced by each household. The quarterly sales work is mainly carried out by the collectively elected manager, and the professional raw bean tester will also be invited to evaluate the raw bean as the basis for sales pricing. Cooperatives usually build their own large washing plants with the capacity to wash more than 1000 tons of raw beans every quarter. Sun-dried beans and honey-treated beans will be done by each farmer in their own home, so the yield is less, which is called micro-batch in our country.

Global coffee cultivation is concentrated in a belt of latitudes from 25 degrees north to 30 degrees south because coffee trees are so vulnerable to frost that neither the north nor the south latitude is suitable, and this belt is also known as the "coffee belt". In fact, the best coffee should be produced between 15 degrees north latitude and the Tropic of Cancer. The following chart shows the distribution of 53 coffee producing countries around the world. Red indicates that Arabica is the main producer, blue indicates that Robusta is the main producer, and green indicates both.

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