What is the quality of Peruvian coffee? how does HUI plan to help Peru improve the quality of coffee?

Country: Peru

Production area: Cajamarca

Altitude: about 1800 m

Treatment: washing

Variety: Kaddura

Flavor: dry fragrance is grapefruit, orange peel and caramel. Sipped into oranges, orange peels, grapefruit, bitter chocolate, caramel aroma, brown sugar tail rhyme, soft and sweet acidity.

When we think of Peru, it is easy to think of the ancient civilization of the Inca Empire, the romantic and beautiful sky city of Machu Picchu, the mysterious alien earth painting, the world's highest navigable alpine lake Titicaca, the hometown of Cownima, and Lima, the food capital of the world. Peru is one of the tourist destinations that many people must visit in this life. As one of the coffee producing areas, Peru also shows its very unique style.

Peru's organic coffee, in addition to the inherent human and natural conditions, the strong support of the government is also one of the important factors, almost can be said to be the most important producing area of the organic coffee market. But perhaps because of the deep impression of organic coffee engraving, the development of Peruvian boutique coffee is also easy to be overlooked.

Ever-changing topography and geomorphology

The Andes Mountains run through the whole territory of Peru, which borders the sea, making Peru have very extreme topographic changes, from sea level to the highest peak (Huascaran) of 6768m in Peru, the height difference is close to 7000m. There are more than 30 peaks above 6000m in Peru, which shows its unique topography. Lake Titicaca, the highest navigable alpine lake in the world, belongs to Peru as a border lake between Peru and Bolivia.

Rich microclimate

In terms of climate, Peru is not particularly vast, but there are 28 of the 32 climate classifications in Peru! In addition to the alpine terrain, the rainforest climate of the eastern and Amazon jungles, deserts, savannas, polar climates, and so on, can be seen in Peru.

The planting history of coffee

The main coffee species in Peru are Indians who live in alpine areas. As the Peruvian coffee industry does not have such a strong and powerful national organization as Colombia's FNC or Guatemala's Anacafe, it has retained quite a lot of natural development track on the whole, without artificial breeding varieties, especially those with catimor gene. For example, the production system is dominated by small farmers and co-operatives, retaining a considerable number of excellent ancient varieties and old trees. We can often find old Typica trees growing more than 1800 meters in Peru, which is amazing.

HIU plan

The HIU project began with Panama's honey-handling celebrity Graciano Cruz, who proposed plans to improve the quality of coffee at the SCAA2010 annual meeting. The main targets of this program are small coffee estates in El Salvador and Panama, which have undergone a series of technical support and have successfully obtained this certification only after producing high-quality coffee with a cup test score of more than 85 points.

In addition to ensuring the quality of coffee production, the HIU program is also concerned about environmental protection, and the participating estates must use environmentally friendly planting methods and more environmentally friendly raw bean treatments. The manors participating in the project will have more income to improve local living conditions.