Peruvian Coffee Clean Central American Coffee Concurso Valiaga Manor

Fine coffee is fresh coffee. Whether it's food or drink, the fresher the better, and so is specialty coffee. Coffee beans should be kept fresh before making fine coffee, including the preservation of roasted beans, and the coffee beans should be ground before making, which is also to retain its most original and best flavor. The hand-brewed coffee making method is such a way to make fine coffee, and it is also one of the coffee making methods that can best retain the original flavor of coffee. Fine coffee is good coffee and harmless to health. Unlike coffee made with inferior coffee beans, fine coffee uses high-quality coffee beans. Freshly made coffee is harmless to health. Drinking it in moderation is beneficial to the body and mind.

Peru has always had great potential for producing quality coffee, but it has to be acknowledged that excellent coffee is rare in Peru. But in some ways the success of Peruvian coffee is due to its moderate quality. As one of the world's leading organic coffee producers, Peruvian organic coffee is the cheapest on the global market, although its quality is indeed mediocre.

Peruvian fine coffee is characterized by excellent wet processing, as well as clean and bright taste, mild fruity floral flavor, and good sweetness. High-quality Peruvian coffee is grown at altitudes above 1800 meters, mostly with old trees planted with tibeka.

Peru Concurso Huallaga

Country of manufacture: Peru

Grade: SHG

Planting area: Lamas

Brand: Waliaga

Treatment method: wet treatment

Appearance: 0d/300gr, 17-18SCR

Breed: Tibika

Note: Dry aromas are fruity aromas and light wine aromas. Overall, it's light and clean, and it has a clove flavor.

Dry aroma (1-5): 3.2

Wet aroma (1-5): 3.5

Acidity (brightness)(1-10): 8.6

Taste (layering)(1-10): 8.4

Taste (body)(1-5): 3.4

Aftertaste (Residue)(1-10): 8.4

Balance (1-5): 2

Base Points (50):50

Total score (max. 100):87.5

Intensity/Primary Attributes: Medium intensity/Clean, Bright. It's thick and firm.

Recommended baking level: city+ or full city

Contrast: Not typical Peruvian coffee, clean Central American coffee.