Introduction to the original imported Peruvian Coffee Flavor description, Grinding degree treatment method, taste Price and Annual output

Peruvian coffee beans are most famous for coffee beans produced in Chancha Mayo in the middle and Cuzco in the south. In addition, there are also some areas in northern Peru that produce organic coffee. Organic coffee is made from beans grown in the shade. Although the method of growing coffee beans under shade makes the yield not high, the quality can reach the level of gourmet coffee. This is because shade under the tree slows the maturation of the coffee tree, helps the coffee grow fully, makes it contain more natural ingredients, fosters better taste, and reduces caffeine content.

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

Peru's finest coffees are produced in Chassimayo, Cusco, Nott and Puno. Most Peruvian coffee is grown under natural conditions, but it is difficult to confirm the cultivation status of all coffee trees. Coffee grown under natural conditions costs 10%-20% more than others and is exported to the United States and Japan.

The quality of Peruvian coffee is comparable to any coffee from Central or South America. Another indication of the high standard of quality is the fact that most of the premium coffee produced in Peru is shipped to Germany for processing blends, except for instant coffee, which is then shipped to Japan and the United States.

Peru has good economic conditions and a stable political situation, thus ensuring the excellent quality of coffee. In the mid-1970s, Peruvian coffee production was about 900,000 bags a year, and then steadily increased to about 1.3 million bags a year. Although there are private exporters buying coffee from remote areas through middlemen, major markets remain monopolized by the Government. Later, the private Comera de Exportadores de Café del Peru (Peruvian Chamber of Coffee Exporters) was established, dedicated to the improvement of coffee quality, its primary task being to establish standards and eliminate inferior products, thus creating an atmosphere in which quality is paramount. This positive move bodes well for the future of the coffee industry.