Introduction to the origin of fine coffee beans the characteristics of Peruvian coffee Peruvian coffee producing areas
Coffee from Peru:
As much as 98 per cent of Peruvian coffee is grown in forested areas, and most producers are smallholders.
The best coffee in Peru is produced in Chanchmayo, Cuzco, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is difficult to confirm the cultivation status of all coffee trees. Naturally grown coffee costs 10 - 20 percent more than others, and farmers are likely to lack the money to buy fertilizers and pesticides, given poverty, but it is hard to verify all coffee.
Peruvian coffee features:
The quality of Peruvian coffee is comparable to any coffee from Central or South America.
Flavor: balanced taste, delicious acidity
Recommended Roast Method: Medium to deep roast to produce a premium blend suitable for all uses
★: Generally
Peruvian coffee market:
The private Comerade Exportadores de Cafedel Peru was established to improve coffee quality, with the primary task of establishing standards and eliminating inferior products, thus creating an atmosphere of quality first. This positive move bodes well for the future of the coffee industry. Later, rising prices encouraged farmers to grow coffee instead of cocoa, the region's traditional cash crop.
Another indication of the high standards of quality is that the premium coffee produced in Peru is sent to Germany for blending and then shipped to Japan and the United States.
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American coffee beans Panamanian Ireta Manor SHB Kaddura specially selected imported high-quality boutique coffee
Panama MC Santa Clara Eleta SHB Washed country: Panama Grade: SHB producing area: Santa Clara altitude: average 1600 m treatment: washed varieties: Kaddura Manor: Iletta Manor Flavor: bread and cream, apricot sweet, sour round coffee was introduced to Panama in 1780, it began when Europeans introduced the first Typica tree species.
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Ireta Manor American Coffee Panamanian Ireta Manor SHB Kaddura Fine Coffee
Panamanian coffee the microclimate of the Panamanian highlands is the most important resource that makes Panamanian coffee unique. The most important resource that makes Panamanian coffee unique is its microclimate. The east-west environment of the Republic of Panama allows cold air to flow through the Central Mountains and converge at more than 6500 feet, resulting in a variety of events in the Boquete and Volcn Candela regions.
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