Description of Peruvian Coffee Flavor characteristics of Grinding degree introduction to the taste of varieties treated in producing areas

Peruvian coffee cultivation history is not long, but as a rising star, Peruvian coffee is gradually opening up its popularity and entering the international market.

Peru is located in western South America, with a coastline of 2254 kilometers. The Andes runs from north to south, and the mountains account for 1% of the country's area. it belongs to the tropical desert region with a dry and mild climate. Peruvian coffee is mostly grown at the foot of the Andes, where it is rich in traditional Central American top coffee beans.

Peruvian coffee beans are best known for their coffee beans from Chimacha Mayou in the middle and Cusco in the south. In addition, some areas in northern Peru also produce characteristic organic coffee. Organic coffee is made of beans grown in the shade of trees. Although the yield of coffee beans is not high because of the method of planting in the shade, its quality can reach the level of gourmet coffee. This is because shading trees can slow down the ripening of coffee trees, help coffee grow fully, make it contain more natural ingredients, breed better flavors, and reduce caffeine content.

The annual output of this kind of coffee is less than 2000 kilograms, and most of it is exported to the United States, with an annual export of more than 1400 kilograms. A cup of coffee in the United States costs 60 US dollars, and the price of one kilogram is as high as 1400 US dollars. Even a small cup in a coffee shop in Peru costs more than $10, which is the most expensive coffee in the world.

The reporter tasted the raccoon dung coffee and chose the American production method, so that the coffee taste will be relatively pure. The first sip feels that the coffee taste is very strong, slightly bitter, with a little sugar, the taste becomes much softer, and the aroma of the coffee in the mouth lasts long after drinking. A woman who bought coffee beans next to me told me that adding some wine would taste better-maybe everyone likes it differently.

Raccoon is a coffee factory.

This gourmet coffee from the Amazon region of Peru can not become the most expensive and delicious coffee without 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.