What are the flavor characteristics of Cuzco coffee beans in Peru? introduction to the method of variety treatment in Cuzco coffee producing area
In the southeast, Cusco is at an altitude of 900, 000 meters, and the coffee-growing area is located at the top of the Andes. Most of the varieties of coffee here are Caturra,Bourbon and Typica. Most coffee is grown by small farmers, not by large estates. Tourism is booming in the region, and many tourists pass through Cusco on their way to Machu Picchu. The climate and soil of the region are suitable for high-quality coffee, with flavors of red and black fruits, plums and raisins, as well as very rich chocolate, creamy mellow and medium acidity.
This is a towering mountain range, ancient ruins, such as the famous Machu Picchu, where some coffee producers built farms along a secret escape route behind the ancient fortress, which was not discovered by growers until 1980. The infrastructure is inadequate, more than 10 hours from the southern to the northern edge of the region, but it is worth a try.
■ altitude: 1200-1900m
■ harvest period: March-September
■ varieties: bourbon, Iron pickup, Kaddura, Pache, Mondonovo, Katuai, Katimo
■ flavor: plum, raisin and other flavors, as well as very strong chocolate, creamy mellow and medium acidity
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The background of Secret Satipo Coffee producing area introduces the characteristics of Satipo
Satipo is a Peruvian town located in the Hunin region in the central part of the country. It is the capital of Satipo province and is 628m above sea level. The producing area is located to the east of the Andes, between the San Martin area in the north and the Cusco area in the south, and is part of the Huning coffee growing area, where the culture is very diverse. Coffee is an important crop here, as well as cocoa
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The influence of Ecuadorian geographical location and climate on coffee grading system of Ecuadorian coffee
Ecuador introduces that coffee has been introduced into Ecuador since the 19th century. The first coffee plantations were established in the coastal areas of Manabi province in the 1860s. As one of the most biologically diverse countries on earth, Ecuador's unique ecosystem is an ideal place for the plant to flourish, and coffee soon became one of Ecuador's main exports. Until 1920
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