An introduction to the four major producing areas of Peruvian coffee beans

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Do you know? Peru, located in western South America, is the largest producer of organic coffee in the world, covering an area of 420000 hectares, mostly in the Andes at an altitude of about 600m to 1900m. Peru is rich in top quality coffee beans, most of which are grown in the shade (Shade Grown) without felling trees, so as to protect the rainforest ecology and allow human beings to coexist with nature. Most Peruvian coffees are grown under natural conditions without the use of chemical fertilizers and pesticides. Under the shade of trees, they can slow down the maturity of coffee trees, help coffee absorb the essence of the land, and give birth to Peruvian coffee with a smooth export and excellent flavor.

The main beans of Peruvian coffee are iron pickup, bourbon and Kaddura. Peruvian coffee has a strong aroma, strong stability, clean and clear, well-layered, soft acidity, with sweet flavors of caramel, honey, dark chocolate or toffee.

In terms of planting varieties, about 70% of Peruvian coffee is Typica Tibica, and the rest are Caturra, Catimor, Bourbon, Pasche and other varieties. After the coffee berries were harvested, the coffee berries were fermented and wet for about 16 to 30 hours, then dried in the sun on the reticulated scaffolding, and finally the impurities and defective beans were removed manually. Layers of processes can not be careless, in order to produce high-quality Peruvian boutique coffee!

Four major producing areas of Peruvian coffee beans:

Specific to the three coffee producing areas of northern, central and southern Peru, 70% of the coffee varieties are iron pickup, 20% are Kaddura, and the rest are Kadim and other varieties. Because of Peru's complex and diverse natural resources and rich and colorful culture, coffee produced in different regions has its own characteristics.

Peru's finest coffee is produced in Chanchmayo, Cuzco, Norte and Puno.

Coffee beans grown in the north

The planting area accounts for 43% of Peru, including Amazonas, Cajamarca of Cajamaca, Piura of Piura and San Martin of Saint Maarten.

Coffee from the north has a strong aroma, high acidity, moderate purity and flavor.

The central region

Coffee in central China accounts for 34% of the country's coffee, including Hu á nuco in Vanuke District, Junin in Huning District, Pasco in Pasco District and Ucayali in Ukayali District.

The central coffee is characterized by light and mild aroma, medium mellow, soft and gentle taste.

Southern region

Planting area accounts for 23%, including Aprimark Apurimac, Ayakuqiao District Ayacucho, Kusco District Cusco, Madre de Dios District Madre de Dios, Puno District Puno.

The south is characterized by strong nutty aromas and excellent mellowness.

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