Introduction to the characteristics of Peruvian Coffee Flavor description and Grinding treatment methods

Peruvian coffee is grown in a planned way, which has greatly increased coffee production. Peruvian coffee has a mellow taste and proper acidity, and this lukewarm coffee attitude has made more and more people like it. Peruvian coffee has always been used as one of the stable mellow mixed beans of comprehensive coffee, and its rich acidity and mellow smoothness are its most prominent features. Peruvian coffee has a soft sour taste, medium texture, good taste and aroma, and is an indispensable ingredient in the production of comprehensive coffee. High-quality Peruvian coffee, with strong aroma, smooth, layered, rich sweet, elegant and mild sour taste, will quietly awaken your taste buds.

Peru

Peru is also a big coffee producer. Up to 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers. Coffee is high-quality and balanced and can be used for mixed drinks.

Peru has good economic conditions and a stable political situation, thus ensuring the good quality of coffee. In the mid-1970s, Peruvian coffee production was about 900000 bags a year, and then steadily increased to about 1.3 million bags a year. Although private exporters buy coffee in remote areas through middlemen, the main market is still monopolized by the government. Later, the private Comera de Exportadores de Cafe del Peru was 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.

Peru's finest coffee is produced in Chaximayo, Cusco, Note and Puno. Most Peruvian coffee is grown under natural conditions, but it is also difficult to confirm the cultivation of all coffee trees. Coffee grown under natural conditions costs 10% more than others and is exported to the United States and Japan.

The quality of Peruvian coffee is comparable to that of any kind of coffee in Central or South America. Apart from some of the high-quality coffee produced in Peru, in addition to producing instant coffee, most of the high-quality coffee produced in Peru is shipped to Germany to process mixed coffee and then to Japan and the United States, which also illustrates its high standard of quality.