Organic Certified, Fair Trade, Bird Friendly Certification | Peru Bouldering Origin | APROSELVA Cooperative

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Organic Certified, Fair Trade, Bird-Friendly Certified | Peru Benliu Production Area | APROSELVA Cooperative Washed Organic Coffee Beans Flavor?

Peruvian coffee is almost entirely of the Arabica species, mostly produced by small coffee farmer families living in high-altitude areas. They grow coffee naturally using shade trees. Peru is the world's largest exporter of organic coffee. During the 2013-2014 harvest season, production was reduced by about 30% - 40% due to leaf rust attacks. The 2014-2015 harvest season saw a slight growth of 4%, but Peruvian coffee still has not escaped the troubles of leaf rust. It is estimated that approximately 855,000 people in Peru are engaged in coffee production work.

Peru is located in western South America, bordering the Pacific Ocean to the west, and neighboring several South American countries known for coffee production such as Brazil, Colombia, and Bolivia. The Andes Mountains run north-south through the country, and the diverse geographical environments and climates of production regions affect the production of many different types of coffee. As one of the world's largest exporters of organic and fair trade coffee, coffee exports occupy a significant proportion in Peru's agricultural production.

Most small coffee farmers in Peru each own only about two hectares of small plots of land; due to poverty and inability to purchase chemical fertilizers or pesticides, almost all practice organic farming, and process and sell their products through cooperatives. Generally speaking, Peruvian coffee is characterized by its full, balanced taste, making it very suitable as part of a blend.

It comes from a coffee association formed by many small farmer families in 2012. The association provides training and financial assistance to improve the quality and yield of coffee, enabling coffee farmers to have better income. On average, each coffee farming household has about 10 acres of land planted with coffee trees and citrus fruits. Coffee farmers maintain rich native culture and still use the South American indigenous language - Quechua.

This coffee has a special taste with cocoa, caramel, and unique nutty almond aromas. It is suitable for drip coffee machines and for making espresso; drinking it with milk offers another distinctive flavor. Due to its high mildness, it can also be used for blending coffee.

Flavor Profile

Black sesame, melon, cinnamon, with prominent aroma, also carrying lime and blueberry jam notes, delicate citrus acidity, silky chocolate texture, maple sweetness, balanced and clean.

Coffee Details

Product Name: Peru Benliu Cooperative (APROSELVA)

Country: Peru

Region: Benliu Production Area

Varieties: Bourbon, Caturra, Catuai, Pache, Mundu Novo

Altitude: 1200m-1500m

Processing Method: Sun-dried after complete washing

Certifications: Organic Certified, Fair Trade, Bird-Friendly

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grind level 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, let bloom for 25 seconds. Second infusion to 120g water, then pause. Wait until the water level in the coffee bed drops to half before continuing infusion. Slowly pour water until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains faster, pausing during pouring can help extend the extraction time.

Important Notice :

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