Flavor description of Peruvian Coffee beans in Nuevo Progreso Manor in Peru
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Nuevo Progreso
FINCA: the new development is installed on a farm where the soil is suitable for coffee production, with a unique microclimate that takes care of the animal and plant biodiversity known as the Corralpampa Amaybamba sector (animal husbandry area) at an altitude of 2000 to 2100 m above sea level to the east, and is also fortunate to have a high snow mountain called Apu Choquesafra Inkawasi, provincial La Convencion and department Cusco. In 2015, a geisha Inka coffee tree was discovered at don Julian Vilchez Farm in Acconcharcas and hertaria was installed on this basis. In 2007, I decided to join the Agricultural Coffee Cooperation Incahuasi Valley, since then I have been fulfilling my obligations as a partner and organic project, which enables me to continue to grow as a person and coffee producer to provide customers with good coffee in different countries in the world. Since 2007, I have been delivering coffee to the Incahuasi Cooperative, about 22 pints per cup, which is currently sold to the international market.
Peru ranked second in COE in 2019.
Farm name: Nuevo Progreso
Farmer / representative: Lucio Luque Vasquez
Score: 91.44
Height: 2000-2100masl
City: AMAYBAMBA
Region: Cusco
Coffee has the characteristics of flower, orange, mango, caraway seed, peach, clove, apricot, eucalyptus, cinnamon, black tea, lemon, bergamot, blueberry pie and dark fruit.
Aroma: citric acid, malic acid, juicy, tartaric acid, malic acid
Acidity: smooth, unique, exotic, complex structure, lemon iced tea, marmalade
Treatment system: washing treatment
Variety: Gesha
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