A brief introduction to the cultivation of fine coffee varieties in Peru, climate and altitude production

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 a strong aroma, smooth, layered, full-bodied and sweet, with elegant and mild sour taste, will quietly awaken your taste buds. Peru's best coffee is produced in Chaximayo, Cusco, Nott 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. In addition to some of the high-quality coffee produced in Peru is used to produce instant coffee, most of it is shipped to Germany to process mixed coffee and then to Japan and the United States. on the other hand, it shows that Peru, which has a high standard of quality, is also a major 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.

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 maturity of coffee trees, help coffee grow fully, make it contain more natural ingredients, breed better flavors, and reduce caffeine. Peruvian coffee is grown in a planned way, resulting in a great increase in 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. Its rich acidity and mellow smoothness are its most prominent features.