What kind of coffee is from Inca? what is the taste of Peruvian coffee?

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Most Peruvian coffee is organic, mainly on small-scale farms, mostly grown in the Andes. Peru, with mountains accounting for 1% of the country's total area, belongs to a tropical desert region with a dry and mild climate. The average elevation of the Andes is 4000 meters above sea level, with an average annual temperature of 18 to 26 ℃ and annual precipitation of 700~1500mm, making it rich in quality coffee. Peruvian coffee has been certified as an organic farmer by the International Organic crop Development Association (CCIA) of the United States, and Peru has become a representative producer of organic coffee.

The Peruvian coffee introduced to you today comes from the Inca manor in the Mayu region of Peruvian Zen tea. The Inca estate has 40 coffee plantations with a planting area of 1500 hectares, all planted at 1650-2000 meters above sea level, and 100% Arabica beans (belonging to the blue mountain coffee native species).

"drinking coffee, looking at the ruins of Inca ancient civilization, the faint smell of creamy walnut, Peruvian folk songs played by flute from time to time, I feel like I have passed through in an instant and returned to the mysterious medieval times."

The coffee of Latin America and the mysterious ancient Inca civilization are fascinating. Who would have thought that she did not have half a bean before the 18th century (coffee appeared in the 15th century). It was not until the 18th century that coffee was introduced and grown at high elevations.

If subdivided, there are dozens of coffee producing areas in the high mountains and plateau regions of Latin America, all of which sound dizzy. For those who are interested or just getting started, you might as well start with Peruvian / Colombian coffee.

Coffee from these two producing areas is easy to stir up the desire to know about coffee, thus turning a person who drinks coffee occasionally into a lover who savors coffee carefully. As an experienced man, he has a lot of experience.

Peruvian / Colombian coffee grew up in luxury, and alpine meltwater, combined with fertile soil and plenty of sunshine, nurtured fresh, fruity beans.

Inca Manor, which belongs to the same producing area as the famous Hermaka in Peru, is rich in minerals in the soil, which makes the coffee mellow, smooth, sweet and layered.

two。 Adhere to the concept of natural organic planting

In Peru, people have always had respect and awe for nature since the time of their ancestors. The Inca indigenous peoples are extremely strict in protecting the environment (water, air, soil and vegetation) and never use pesticides (production and import are prohibited).

3. Shade planting method

Shade planting ensures the quality of organic coffee, but reduces the yield of coffee.

4. Insist on manual picking

Each coffee bean is hand-picked by the local Inca indigenous people and is all red fruit.

5. Sun treatment

Picked all-red fruit coffee beans, after many times of manual selection, completely sun-dried for about 70 days, coffee contains sweet fruit, back sweet very long.

6. Alpine snow water irrigation

The top of the Andes is covered with snow all the year round. Unlike coffee grown in this land, unlike coffee in other areas, which can only be bathed in Rain Water, their outstanding quality is also irrigated by melting snow water.

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