Introduction to the flavor and taste characteristics of Peruvian coffee recommend the method of hand brewing of Peruvian Rosa coffee beans

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Peruvian coffee is the 11th largest coffee producing country in the world, with a total of 10 coffee producing areas, each of which has its own unique flavor experience. Peruvian coffee sounds unfamous and has few fans. In fact, Qianjie coffee doesn't think its flavor is bad. Peruvian coffee is mostly pure and mild, sweet and relatively thick. In the past, some people thought that Peruvian coffee lacked complexity, but Qianjie coffee felt that more and more Peruvian coffee tasted unique and juicy.

Peru is dominated by small farmers, each with less than two hectares of land and producing about 3000 pounds of coffee per hectare. Organic cultivation has a long history and is quite common in Peru. But in recent years, due to climate change, coffee leaf rust has spread in various countries, because of organic cultivation, but also caused a massive reduction in Peruvian coffee production. Peruvian coffee trees are planted in high altitude areas, mainly Arabica varieties. Under the slow mature growth, the density of beans here is higher, and the flavor changes a lot. Among them, the highest altitude, Peru's most important coffee producing area is: Zen tea Mayou Chanchamayo, located in the central highland on the eastern side of the Andes Mountains. This was followed by Amazon Amazonas and San Martin San Mart í n, located in the northern highlands on the eastern side of the Andes.

Peruvian coffee has always been used as one of the stable and mellow mixed beans of comprehensive coffee, and it is relatively low-key in the coffee industry. However, as more and more people like the mellow taste of Peruvian coffee, Peruvian coffee has sprung up rapidly in the international market in recent years, becoming a rising star in the coffee industry.

History of Peru

Peru gave birth to the Little Northern prehistoric civilization, one of the earliest human civilizations in the Americas, and the Inca Empire, the largest country in the Americas before Columbus. Unfortunately, it was later colonized by Spain, and wars continued for hundreds of years.

Before the 1980s, Peruvian coffee agriculture was almost interrupted and rarely exported to the international market because of political, economic and social problems, so it was gradually forgotten until after the mid-1990s.

For this reason, Peruvian coffee gardens mostly retain the old species, mainly "iron pickup". In addition, Peruvian coffee is mostly grown in shade, raw beans are treated by washing, and Peruvian coffee plantations use natural fertilizers instead of synthetic fertilizers. As a result, Peru has a lot of organic coffee and has become the most environmentally friendly coffee producing area.

Peruvian coffee is very popular in the international market in recent years, frequently won the international coffee gold awards, Peruvian coffee mellow taste and soft sour taste is very popular. Peru is now the world's fourth largest exporter of Arabica coffee.

The land produces high-quality coffee.

Peru is located in western South America with a 2254 km coastline and a dry and mild climate suitable for coffee growth. it also has other natural environments, including the world's longest Andes, tropical rain forests and unique hills, as well as dry deserts. the huge and diverse land allows Peru to produce a large number of coffee beans with different flavors.

More than 90% of Peruvian coffee is grown in the north, in valleys east of the capital Lima, and in forest areas on the slopes of the Andes. Peruvian coffee is characterized by its rich acidity and smoothness. The excellent Peruvian coffee has a strong aroma, smooth, layered, rich and sweet, the most special is the soft sour taste, suddenly fell in love with Qianjie coffee.

Coffee producing area

Specific to the three coffee producing areas of northern, central and southern Peru, 70% of the coffee varieties are iron pickup, 20% are Kaddura, and the rest are Katim and other varieties. Because of Peru's complex and diverse natural resources and rich and colorful culture, coffee produced in different regions has its own characteristics.

The northern region

The north accounts for 43 per cent of Peru's coffee acreage, including Amazonas in Amazon, Cajamarca in Cajamarca, Piura in Piura and San Martin in Saint Maarten.

Altitude: 1250-1950m

Humidity: 12%

Color: dark green, turquoise

Plant ecology: Compositae, bitter incense tree, fern, pineapple family, orchid family, cedar family

Animal ecology: canopy, puma, giant anteater, Andes deer, squirrel

CAJAMARCA of Kahamaka producing area

The area is located in northern Peru, named after its capital, and covers the northern tip of the Peruvian Andes. The advantage of the region lies in the equatorial climate and the soil suitable for coffee cultivation. Although most producers are small farmers, they are well organized and belong to the organization. The organization provides technical assistance, training, loans and other support to producers. One of the groups, CENFROCAFE, which has 1900 small farmers in the area, promotes coffee roasting and local cafes to help farmers diversify.

Altitude: 900-2050m

Harvest: March-September

Variety: Typica,Caturra, bourbon, Panha Mengnuo, Catua

Coffee from the north, with high acidity, rich flavor, aroma, mellow and medium flavor. Some people taste more chocolate and nuts than coffee in the south.

The central region

The coffee planting area in central Peru accounts for 34% of the country, including Huá nuco in Vanuco District, Junin in Hunin District, Pasco in Pasco District and Ucayali in Ucayali District.

Altitude: 800-1200m

Humidity: 11% Murray 12.5%

Color: grayish green

Plant ecology: fungal plants, tree families, pineapple families, ferns, orchids

Animal ecology: wild turkey, canopy, parrot, rice chicken, shrub rat, wild boar, frog, snake, reptile, goose

Hu Ning JUNIN

About 20% of Peruvian coffee is produced in this area, which is produced in the rainforest. The area was hit by guerrillas in the 1980s and 1990s and plant diseases spread. It was only in the late 1990s that the coffee industry officially resumed.

Altitude: 1400-1900m

Harvest: March-September

Varieties: bourbon, Typica,Caturra Pash, Menneau, Catuai

The larger characteristics of coffee in the central region is the appropriate acidity, light and mild aroma, smooth and not too heavy mellow, quietly awaken your taste buds.

Southern region

Coffee cultivation in the south accounts for 23% of Peru, including Aprimark Apurimac, Ayakujo Ayacucho, Cusco Cusco, Madre de Dios District Madre de Dios, Puno District Puno.

Altitude: 900-2050m

Humidity: 11.5% Murray 12.5%

Color: grayish green, turquoise

Plant ecology: Orchidaceae, cinchona, May orchid

Animal ecology: a wide variety of butterflies, Phoenix-crowned pheasants, bespectacled bears, beaked birds, spider monkeys, macaw, parrots, woodpeckers

Cusco production area CUSCO

The region is located in southern Peru and most of the coffee is grown by small farmers rather than large estates. Tourism in the region is booming and many tourists travel from Cusco to Machu Picchu.

Altitude: 1200-1900m

Harvest: March to September

Variety: bourbon, Typica,Caturra,Pache,Modo Novo,Catuai,Catimor

Flavor characteristics of Peruvian Coffee

Peruvian coffee beans look a bit like half-sun color, moderate mellow, high quality balance, acidity is one of its major characteristics, but also slightly nutty taste, mild and slightly sour taste.

Peruvian coffee grading system

Peruvian coffee beans are divided into SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard) according to altitude. Basically, the higher the altitude of coffee trees, the harder the coffee beans will be. this is because low temperature, short sunshine, high humidity and other factors will make coffee grow more slowly, grow fruits with higher density, and the flavor of coffee beans, such as acidity and sweetness, will be more saturated.

Strictly High Bean (SHB) extremely hard beans: more than 1350m.

High Bean (HB) hard beans: 1200-1350m.

The treatment of secret oysters

Because of the abundant water resources in Peru, the traditional treatment is mainly water washing, followed by sun treatment. In the coffee farm cooperated by Vela Ethan, the new treatments include red honey, double anaerobic fermentation + washing or anaerobic fermentation + solarization. For example, in the first stage of the double anaerobic fermentation + water washing process, the coffee bean with peel (Exocarp) is placed in an airtight barrel for 14 hours-removing the peel-leaving part of the pulp and peel for the second fermentation for 24 hours-washing with water for three times-drying-shelling) when the temperature is controlled between 18 and 22 degrees Celsius, and the temperature of drying is also controlled at 30 to 35 degrees.

Baking suggestion

High-quality Peruvian coffee has a strong aroma, smooth, layered, rich and sweet, with elegant and mild sour taste. Therefore, Qianjie coffee is recommended to use medium-deep baking degree to show its flavor characteristics.

Cooking suggestion

This time, Qianjie Coffee used a French kettle to brew Peruvian coffee.

Procedure (coffee for 2 people):

1, weighing 20 grams of beans, BG grinding 6m (Chinese standard No. 20 sieve, pass rate 70-75%), powder / water ratio 1:15, water temperature 86 ℃ ~ 88 ℃.

2. Preheat the kettle with water and then pour out; pour the coffee powder into the kettle.

3. Pour the hot water in and start the clock. Stir gently after pouring the water to ensure that all the coffee powder can be soaked.

After 4 or 3 minutes, slowly press down the pressure bar and pour it out.

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