Peruvian Coffee background and current situation Peruvian Coffee grading system Peruvian Coffee treatment

Historical background and current situation of Peruvian coffee

Coffee was actually grown in Peru in the mid-17th century, but most of the coffee was collected by the government to pay off the national debt. Because Peru owed money to Britain, about 2 million hectares of land was produced to repay Britain, including coffee cultivation.

Later, with the end of this event, the land slowly returned to the hands of farmers, and with the encouragement of the Peruvian government, coffee began to be cultivated in large quantities. The cultivation area was surrounded by the Andes Mountains, where the fine coffee was cultivated at an altitude of 1200 to 1800 meters. The fertile soil was matched with the alternation of dry season and rainy season, and the temperature difference between day and night could be between about 2 degrees Celsius and 20 degrees Celsius. The climate and environment are very suitable for coffee growth, which is also one of the reasons why Peru has gradually become a coffee exporter. Its export value accounts for about 28 per cent of Peru's total exports, and it has been cultivated on 380,000 hectares by 160,000 families.

As in many Central and South American countries, farms became smaller and more dispersed as large lands owned by Europe were sold or redistributed throughout the 20th century, providing farmers with independence but also limiting their access to resources and expanding commercial markets. However, unlike many other countries where the coffee economy is dominated by smallholders, Peru lacks organizations or infrastructure to provide financial or technical support to farmers-a gap that external organizations and certification try to fill. The country has a sizable supply of certified organic coffee, as well as Fairtrade, Rainforest Alliance and UTZ certified coffee.

Peruvian coffee flavor characteristics

Peruvian coffee bean appearance color is a bit like half sun color for its characteristics, alcohol moderate, high quality balance, acidity palatability is one of its characteristics, another slightly stone fruit taste, taste mild acid.

Peruvian coffee grading system

Grading in Peru is usually done by altitude classification for high mountain beans and green bean size classification for low and medium altitudes. Origin also uses "number of defects" as an auxiliary classification, while buyers use custom "cup test quality" as an auxiliary classification.

Strictly High Bean (SHB): over 1350 m.

High Bean (HB): 1200-1350 m.

Peruvian approach

Peru because of abundant water resources, the traditional treatment method to wash mainly, then is the sun treatment. At Vela Ethan's coffee estate, new treatments include red honey, double anaerobic fermentation + washing or anaerobic fermentation + sun. For example, in the first stage of double anaerobic fermentation + washing process, coffee beans with Exocarp are placed in a closed barrel for 14 hours-peel removal-leaving part of pulp and peel for second fermentation for 24 hours-washing with water for three times-drying-shelling) During anaerobic fermentation, the temperature is controlled between 18-22 ℃, and the drying temperature is also controlled at 30-35 ℃.