Introduction to the flavor of Peruvian organic coffee with mellow taste and supple acidity.
Origin: Lambayek, Peru, Kahamaka, Amazon, San Martin
Altitude: 1200 to 1800 m high altitude
Variety: 100% Arabica species
Grade: high quality beans with more than 80 points in the cup
The weight of each packet is about 227g ±3%.
Introduce: Peru is one of the main coffee producing countries in South America, more than 90% are planted in the north, the valleys east of the capital Lima, and the forest areas on the slopes of the Andes Mountains.
Zulu coffee has a round taste, moderate mellow, not thick not light, soft acid is one of its major characteristics, with a slightly drupe flavor.
With the increase in export volume and the familiarity of coffee lovers, more and more people have fallen in love with Peruvian coffee with its mellow taste and supple sour taste.
Coffee beans are packaged with one-way exhaust valve moisture-proof aluminum foil coffee bag, which can discharge carbon dioxide and other gases produced by coffee beans in one way, and completely isolate the damage of sunlight, air, moisture and oxygen to coffee, maintain the original quality and flavor of coffee beans and prolong the shelf life.
This batch of Peruvian coffee is directly related to coffee and is produced by 127small farmers from Quebrada, Yanatile-Calca-Cusco;, that is, coffee farmers in the Convention Valley and Yanatile Mountains of the Calca region. For them, coffee is a major source of economic cultivation and cash income. Coffee is grown in the mountains of the Andes, ranging from 1200 meters to 1900 meters above sea level. Coffee here has a long history. Looking around from a small farm, you can often see 30-50-year-old coffee trees, especially some old Typica species, still producing coffee cherries.
Osher is directly related to small farmers and took part in it. Green Cafe Cusco PROCOYES small-scale Peasant Program, in recent years, through the education and training of the program itself, coffee farmers have improved a lot of coffee quality, including seedling breeding, variety improvement, pruning, fertilization, correct management and planting, correct washing, fermentation process and control, and effectively improve the yield of high-quality cherries per unit. The plan has indeed achieved good results, but also because of the relationship of "direct trading". The price of farmers is well guaranteed. In the case of Osher's direct purchase, there are a total of 127 qualified coffee farmers supplying the goods, and we also have a full list of them. On the farmers' data, it is stated that their coffee is purchased by bean roasters from Taiwan. This is the spirit and process of "directly related coffee".
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Brewing technology of cat droppings coffee beans fermentation process
It is best to drink Kopi Luwak and grind it immediately. Coffee that is ground with raw beans is much fresher than pre-ground coffee. Why? Because oxygen is the killer of coffee beans. After the coffee beans are ground into powder, the oxidation is accelerated and will die within an hour, and the aroma and flavor will be lost in a few minutes. Even the most advanced and expensive coffee can not drink its rich taste. A fresh and grinded cat
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Charat Nango production area is famous for its outstanding performance in coe events this year. A few years ago, chalatenango was unknown, and some farmers in the area began to grow Pacamara in the 1990s. In 2006, a small farm in the region played in coe with pacamara and won the runner-up in the race with a fascinating flavor. In 2007, a number of farmers in the area
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