Peruvian Coffee varieties with balanced Taste description of Fine Coffee Flavor characteristics of Taste and Baking degree

In recent years, coffee has become the main agricultural product for Peru to earn foreign exchange. But Peruvian coffee cultivation is still very scattered, primitive family-style small-scale cultivation. At the same time, Peruvian coffee consumption is very different from that of Colombia and Brazil in South American countries.

According to statistics, the average annual coffee consumption in Colombia and Brazil is 2.5 kg and 6 kg, while that in Peru is only 500 grams. To this end, the Peruvian Ministry of Agriculture passed legislation in 2008 to designate August 28 as the Peruvian "Coffee Festival" to promote Peruvian coffee cultivation and consumption. In recent years, Peruvian media have also vigorously promoted the benefits of coffee to human health, introducing coffee to reduce the risk of cancer and liver disease, as well as the prevention, mitigation and treatment of other diseases, and encourage Peruvians to drink more coffee to improve their health.

Peru has a climate and other natural conditions suitable for coffee cultivation, with tropical rain forests, long Andes, unique hills and dry deserts. Coffee growing areas are distributed in the eastern Andes range from 1300 to 2000 meters above sea level.

Peruvian coffee is mainly produced in three major areas: the Cajamarka, San Martin and Amazon regions in the north. In the south are the provinces of Ayakucho, Puno and Cusco. Peruvian coffee can grow up to 2000 meters above sea level, such a high altitude, plateau sunshine and other factors create the unique flavor of Peruvian coffee. Some media commented on Peruvian coffee: "Peruvian coffee has created another style in South America that Brazil and Colombia do not have." In particular, the special organic coffee produced in Peru is famous all over the world.

Because of the government's encouragement to coffee cultivation, coupled with the fact that there are many areas suitable for coffee cultivation in Peru, and the planting area is increasing, Peru already has several high-quality coffee producing areas that are well-known internationally for the characteristics of Peruvian coffee:

The quality of Peruvian coffee is comparable to that of any kind of coffee in Central or South America.

Flavor: balanced taste and delicious acidity

Suggested roasting method: medium to deep roasting, can be made into high-quality mixed coffee suitable for various uses

★: general

Peruvian coffee market:

The private Peruvian Coffee exporters Association (ComeradeExportadoresdeCafedelPeru) has been established, which is committed to improving the quality of coffee. Its primary task is to set standards and eliminate inferior products, so as to create an atmosphere of quality supremacy. This positive move heralds a bright future for the coffee industry. Since then, rising prices have encouraged farmers to actively grow coffee rather than cocoa, the region's traditional cash crop.

High-quality coffee from Peru is shipped to Germany for blending and then to Japan and the United States, which on the other hand illustrates the high standard of quality of this gourmet coffee from the Amazon region of Peru. The reason why it has become the most expensive and delicious coffee is inseparable from a long-billed raccoon that lives in South America at an altitude of 1800 to more than 4000 meters. This raccoon is small, about the size of a domestic cat and has a long mouth. The raccoon loves to eat fresh and fragrant fruit very much. After the raccoon carefully chooses and eats the ripe fresh coffee fruit, it is digested through its intestines and stomach, coffee peel and meat, and the coffee bean is fermented in the raccoon's intestines and stomach because it is indigestible. As a result, the protein of the coffee bean is destroyed, so that the bitter taste of the coffee bean decreases, and then it is excreted out of the body. After manual washing and baking, the coffee produced has a different taste. It has become a hot item in the international market. What makes it unique is that a series of procedures, such as peeling the machined coffee fruit, are magically completed in the raccoon stomach and intestines for 4 to 6 hours. Absolutely natural.

In addition, long-billed raccoons can only eat 25 grams of fresh coffee a day, and choose especially fresh, full, delicious coffee to eat, so the output of this kind of coffee is very small, forming a unique gourmet coffee with high added value, so the price is ridiculously high.