Introduction to the taste of grinding scale varieties of Peruvian coffee beans by flavor description

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 standard of gourmet coffee. This is because shade under trees slows the ripening of coffee trees, helps coffee to grow fully, makes it contain more natural ingredients, fosters better flavors, and reduces caffeine content.

Peru's coffee cultivation is planned, which greatly increases coffee production. Peruvian coffee tastes mellow, acidity is appropriate, this tepid coffee attitude has made more and more people like it. Peruvian coffee has long been used as one of the blend beans for coffee stability, its rich acidity and mellow smoothness being its most striking characteristics. Peruvian coffee has a mild acidity, medium texture, good taste and aroma, and is an indispensable ingredient in making mixed coffee. Excellent Peruvian coffee, with rich aroma, smooth taste, structured, rich sweet, and contains elegant mild acidity, will quietly wake up your taste buds Peru is also a big coffee producer. As much as 98 per cent of Peruvian coffee is grown in forested areas, and most producers are smallholders. The coffee is well balanced and can be used in mixed drinks.

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 of supreme quality. 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. Peru produces quality coffee, except for a portion used to produce instant coffee.