Specifications
Core Type: Arabica (Caturra, Typica, Pache and Bourbon)
Tasting Notes: Floral, sweet, caramel, cinnamon
Aroma (smell): Citrus
Body: Low-Medium
Growing in the Altitude: 1300 m
Harvest Season: June to September
Processing time: Washed, dried in the sun
Acidity: Medium
Inside: light, soft, silky
Peru December 14, 2015, is a member of the International Coffee Organization and the South Pacific Ocean since Situated on the banks of a Latin American country. The Chanchamayo in Peru's mountainous regions behind the ocean, is located in an area extending up to the start of the Amazon jungle foliage. Located in Chanchamayo Junin Peru, and 1350 m height above the pacific ocean and offers highly efficient conditions for the cultivation of coffee trees with the protection of the remaining mountain climate that occur in between.
The majority of the population engaged in agriculture and small producers grow mainly citrus and coffee. a fruit affected by the properties of other plants and fruits that grow around the coffee. The citrus cultivation in the region also adds a level of acidity that gives pleasure with this core floral fragrance.
Elaborative Information
Chanchamayo region provides 40% of Peru's coffee production. Despite having a large production volume has a structure consisting of many small farmers in volume. This generally is the production of four types of coffee beans. the main group of the original Arabica Caturra, Typica, Pacha and Bourbon beans are getting the chance to show himself in this fertile soil.
Around 1600 m altitude, shade is provided ideal conditions for coffee cultivation, with the effect of the mountains. Therefore, these seeds grow in the region is growing more slowly than normal, and this increases the flavor they have. This Chanchamayo coffee in the Kahve.co itself constitute a reason for our inclusion in the inventory.
Peru continues until September harvest begins in June and harvested coffee berries are processed taken to the washing station. be of small volume producers in the region, due to the mixed planting of trees, including mainly Typica Caturra, Pache and Bourbon types are generally exported together. Stations in washed and readied for export of processed coffee find their rest In October and November.
Typica first known as the coffee bean varieties and genetic origin Arabica species is considered the progenitor of Ethiopia. A species is considered to be one of the main types of Bourbon Typica is still based, but now Arabica beans are first discovered in France's Reunion Island. Other types of Pacha Typica a natural mutasyonuyk, while Caturra a member of the Bourbon family.
This diversity is reflected in the taste of the coffee and brings you to taste in a separate beauty in many different brewing methods.
