Peruvian Coffee Beans

Coffee was introduced to Peru between 1740 and 1760, initially consumed locally until exports began in 1887 to Germany and England. Peru now has more than 110,000 coffee farmers, most of whom are indigenous people managing small farms averaging 2-3 hectares each. Currently, Peruvian coffee exports constitute about 2% of the global coffee supply.

Peruvian coffee generally has a clean, mild profile with pleasant sweetness and a relatively full body. Historically, some perceived Peruvian coffee as lacking complexity, but recent developments have led to coffees with increasingly unique and juicy flavor profiles.

Peruvian Coffee Varieties

Peru cultivates dozens of coffee varieties, predominantly:

• Typica (~60% of production)
• Caturra (~30% of production)
• Other miscellaneous varieties (~10% of production)

Peruvian Coffee-Growing Regions

As the number of cooperatives and coffee exporters has grown, Peru’s coffee-growing regions have expanded considerably. Organic and fair-trade coffees from Peru have steadily increased.

Amazonas

The Amazon jungle region is often Peru's most overlooked coffee-producing area. However, organic coffees from the provinces of Rodríguez de Mendoza and Chachapoyas typically offer chocolatey flavors paired with velvety fruitiness.

Cajamarca

Coffee from Cajamarca is grown between 1850m and 1900m above sea level. The region of Jaén produces coffees that often carry notes of plum, peach, and sweet honey. Many of Peru’s best coffees come from here, making Cajamarca a must-visit region for coffee lovers.

Cusco

The quality of Cusco’s coffee is internationally recognized. Dwight Aguilar Masias from the Nueva Alianza farm notably won the Best Peruvian Coffee International Award two years in a row, raising anticipation for the region’s continued development.

Pasco

The city of Villa Rica, famous for delicious regional coffee, produces notable Geisha coffees characterized by intense chocolate flavors.

Junín

Junín produces coffees with a rounded body and subtle blueberry fruit notes. Coffees from this area have increasingly featured in international specialty coffee exhibitions, leaving a significant mark on the specialty coffee world.

San Martín

Projected as the primary area for future coffee planting in Peru, San Martín is an exciting emerging coffee region to watch.

Puno

Puno coffee has earned two gold medals in France and is globally recognized as one of the finest coffee-producing areas. This region, known for Lake Titicaca—the world's highest navigable lake—is now gaining fame for producing exceptionally delicious coffee.

Processing Methods in Peru

Due to its proximity to the Pacific Ocean and abundant water resources, Peru mainly employs the washed processing method. Natural (dry) processing ranks second. Recently, processing methods have diversified, with techniques such as red honey processing and anaerobic fermentation combined with washed or natural processing becoming popular. These rigorous quality control measures allow Peruvian coffee beans to develop increasingly complex flavors.

Organic Coffee Culture

Peruvian coffee production is predominantly managed by smallholder farmers. Due to environmental and economic constraints, most coffee farmers cannot afford pesticides or chemical fertilizers, making nearly all Peruvian coffee organically grown by default. While initially driven by poverty, this has fostered a strong organic coffee culture, making Peru one of the world's leading producers of organic coffee.

With excellent coffee quality, dedicated farmers, and geographic advantages, Peruvian coffee is gaining global recognition. Farmers are refining their practices, developing new coffee styles, and actively participating in international coffee competitions, marking Peru as a promising newcomer in the specialty coffee industry.