Coffee beans Peruvian cicada tea Mayu coffee beans
Up to 98 per cent of Peruvian coffee is grown in forest areas, most of the producers are small farmers, and Peru's best coffee is produced in several regions, such as Chanchamayo, 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% more than others, and farmers may not have the money to buy chemical fertilizers and pesticides from the perspective of poverty. In recent years, under the efforts of the Peruvian Coffee exporters Association (ComeradeExportadoresdeCafedelPeru), the private Peruvian coffee exporter in Peru (Peru), the main task is to set standards, eliminate inferior products, and strive to improve the quality of coffee produced, 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.
The high quality coffee produced by Peru is shipped to Germany for blending and then to Japan and the United States, which also illustrates its high standard of quality.
Origin: Peruvian cicada tea Chanchamayo coffee beans are very smooth, light and sour, its high-quality coffee beans are pure and characteristic. The secret coffee of the rising star is gradually opening up its popularity and entering the world. It is planted in high-altitude areas, the planned planting makes the yield greatly improved, the taste mellow, the acidity is just right, and more and more people like it.
Baking degree: FULL CITY
Features: medium alcohol and low acidity make it very delicious. It has a sweet nutty taste and a significant cocoa flavor in the aftertaste. Taste smooth and mild, I use boiled water at 87 degrees, not 92 degrees, in the brewing process, show a very bright wheat flavor, the entrance feels insipid, the performance of each taste is relatively general, from the taste performance is very balanced, if the appearance is thicker, you can pretend to be the Blue Mountain.
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Dissection of coffee beans (9 pictures)
Coffee bean close-up, coffee bean internal cross-section map of the coffee fruit after the peel of the freshly ripe coffee fruit on the tree, the coffee fruit without the peel, inside two coffee beans with endocarp, silver peel coffee bean coffee fruit internal structure (coffee fruit includes exocarp, mesocarp, pectin layer, endocarp, coffee bean silver skin, endosperm, embryo.) Internal knot of coffee beans
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Interesting coffee knowledge: beans are male and female.
We often drink coffee in our daily life, but how much do you know about the quality of coffee? In the eyes of real coffee lovers, small coffee beans can also distinguish between male and female, which is commonly known as male beans and female beans. In China, we basically do not have access to public bean coffee, so no business will tell you that coffee beans are divided into male and female, but coffee from the same place of origin is actually
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