Peruvian coffee beans from the world's fine coffee production area
Coffee is high-quality and balanced and can be used for mixed drinks.
Peru (Peru) is also a big coffee producer. Up to 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers.
Peru has good economic conditions and a stable political situation, thus ensuring the good quality of coffee. However, there are many local problems, in addition to guerrilla warfare and drug trafficking, the emergence of cholera along the coast in the mid-1990s led to a further economic depression, and what is more, the annual inflation rate reached 7000%.
In the mid-1970s, Peruvian coffee production was about 900000 bags a year, and then steadily increased to about 1.3 million bags a year. Although private exporters buy coffee in remote areas through middlemen, the main market is still monopolized by the government. Then came the private Comera de Exportadores de Cafe del Peru, which is committed to improving the quality of coffee. Its primary task is to set standards and eliminate inferior products, thus creating an atmosphere of quality supremacy. This positive move heralds a bright future for the coffee industry. Since then, rising prices have encouraged farmers to actively grow coffee rather than cocoa, the region's traditional cash crop.
Peru's finest coffee is produced in Chanchmayo, Cuzco, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is also difficult to confirm the cultivation of all coffee trees. Coffee grown under natural conditions costs 10% to 20% more than others, and farmers may not have the money to buy chemical fertilizers and pesticides in terms of poverty, but it is really difficult to confirm all the coffee.
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Haitian coffee beans from the world's boutique coffee production area
Despite well-known problems and fluctuating coffee quality from politically troubled lands, Haiti is still trying to produce some high-quality coffee. Most of the coffee produced in Haiti is grown in pure natural form, which is not intentional but the result of material shortage, because farmers are too poor to buy sterilization.
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Coffee technology siphon pot method of making coffee
In 1840, a glass test tube in a laboratory triggered the invention of the siphon coffee maker (Syphon). The British took the test tube used in Biya's chemical experiment as a model to create the first vacuum coffee pot. Two years later, Mrs. Bachang of France improved the kettle with a little spring in shape, and the familiar upper and lower convection siphon pot was born. Siphon coffee pot in France
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