Introduction to the Flavor and taste of Fine Coffee in Inca Manor in Peru, South America

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Machu Picchu, located 75 kilometers northwest of Cuzco in present-day Peru, towers on a ridge about 2350 meters above sea level, overlooking the Urubamba Valley and surrounded by tropical jungle. It is a relic of Peru's famous pre-Columbian Inca empire built around 1500 AD and one of the new seven wonders of the world.

Machu Picchu, which means "ancient mountain" in Quechua, also known as "lost Inca city", is a well-preserved Inca relic of the pre-Columbian period. Machu Picchu is the most important archaeological excavation center in South America and therefore the most popular tourist attraction in Peru.

Archaeological discoveries (coupled with the interpretation of early colonial documents) show that Machu Picchu is not an ordinary city, but a rural rest and recuperation place for Inca aristocrats (similar to Roman manors). Around the courtyard there is a huge palace and a temple dedicated to the Inca gods, as well as other houses for maintenance staff. It is estimated that the number of people living in Machu Picchu does not exceed 750 at its peak, and even less during the rainy season when there are no aristocratic visits.

The shallow baking is clean, smooth, floral and fruity, while the medium and deep baking is very textured and mellow. Two kinds of baking degree, drink a very prominent sense of sweetness, from the above everyone drank the flavor description can also see that caramel, black sugar, cream are let us feel very sweet flavor.

Peruvian coffee beans are relatively rare in China, but I remember that the Peruvian beans we drank in the past two years were very insipid and difficult to reach the level of fine coffee. I was pleasantly surprised that this Zen tea Mayu from the Inca manor in Peru subverted our understanding of Peruvian coffee beans. Through the introduction of the domestic general agent of this bean, I understand that its quality also comes from the excellent and fine planting management of the producing area.

1. The soil of the plantation is rich in minerals.

The Inca Manor, where this coffee bean is grown, belongs to the same producing area as the famous Peruvian Heimaca. The soil is rich in minerals, 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.

To sum up, the Zen tea Mayou of this Inca manor leaves us with the impression that it is really organic, rich in flavor, smooth, sweet, mellow and delicious.

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