PERU SHB PICHANAKI GRADE 1 ORGANIC - COFFEE BEANS

The taste and foam of coffee
Peru SHB Pichanaki Grade 1 BIO bean coffee stands out from the rest with a beautifully bright body, low acidity and an appealing combination of flavours. The flavour is rich with hints of thick chocolate and fresh citrus fruits. As this coffee is Arabica, the cream is softer but more compact.
Origin of coffee

The Chanchamayo Valley is 200 km from the Peruvian capital Lima. Its name probably comes from the Quechua word for fast walking or jumping. The area has a population of about 140 000, through which the river of the same name flows, and the capital of the province is La Merced. All tourist guides report that Chanchamayo is famous for its citrus fruits and coffee.
Chanchamayo accounts for about 40 percent of Peru's total production, and the coffee bushes, of the Arabica genus, Typica, are grown at an altitude of 1,500 metres above sea level. The coffee shrubs usually grow in shade, giving the beans a pleasant, multi-layered flavour. Typica coffee shrubs do not produce as many beans as other varieties, but they do produce a very pleasant flavour and are popular and sought-after. In Peru, coffee beans are harvested from June to mid-September. Red coffee beans are most often sorted and processed by a process known as washing. Washing the coffee means that the coffee beans are placed in water tanks where they are pressed through to release the beans from their coating. The coffee beans are then transferred to fermentation vessels where they are left to ferment, after which the green beans are dried. More specifically, this type of coffee is produced, processed and marketed by Agroecólogica Cafetalera Pichanaki. They have been active in the area since 2007 and currently employ more than 300 farmers, producing coffee on an area of more than 2 000 m2. The organisation is Fair Trade certified. The coffee is therefore of exceptional quality, and the farmers are guaranteed fair purchase prices and decent working conditions. Fair Trade enterprises take great care to ensure that their business is long-lasting and that they take great care to preserve the natural environment around them. Chanchamayo's coffee beans are therefore not only the source of a great tasting beverage, but also a source of decent income for many Peruvian families. The coffee is most often exported to Great Britain, Denmark, France, Italy, Sweden and Finland. This Peruvian coffee is grown in the Chanchamayo Valley in the Junin region. This region is one of the most important coffee growing areas in the country. The farms are owned by small farmers on less than two hectares. This coffee is grown at high altitude, where the slow ripening process gives the beans a complex flavour. The taste is well balanced, with a sweet acidity of lemon, dried fruit, cocoa, caramel and chocolate. The aroma has a floral fragrance. Place of origin:
Peru

Species:
Typica

Countryside:
Chanchamayo, Junin

Sea level f. m.:
1500m

Taste:
Citrus, Chocolate

Processing:
Wet

BIO:
Yes Instructions for use

Grind the coffee according to its type.
Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup.
Pour off the coffee with water at about 95 °C.