Peru

A Rising Star of the Andes

Peruvian coffee grows high on the eastern slopes of the Andes near the Amazon, with abundant forest shade and fertile soils. Peru is one of the world's major Arabica producers. It long exported mainly commodity coffee, but improved infrastructure and stronger cooperatives have brought its distinctive regional profiles to specialty buyers' attention.

A Giant of Organic and Fair Trade

Peru is one of the world's largest suppliers of organic and Fairtrade coffee. Coffee is produced by more than 200,000 smallholders, most farming just a few hectares, and many use few chemical inputs to begin with. Cooperatives handle certification, processing and export, giving smallholders access to international markets. The 2012–2013 leaf rust crisis hit Peru hard; many farmers replanted with resistant varieties like Catimor, prompting specialty buyers to seek out regions that kept older varieties.

Major Growing Regions

North: Cajamarca, Amazonas and San Martín

Peru's largest producing area. Jaén and San Ignacio in Cajamarca are key sources of specialty coffee, with excellent sweetness, often brown sugar and stone fruit.

Center: Junín and Pasco

Including historic Chanchamayo and Satipo, with balanced, layered cups.

South: Cusco and Puno

Cusco, near Machu Picchu, is very high and produces elegant florals and delicate acidity. In Puno's Sandia Valley, coffee grows on slopes near or above 2,000 m, and a local cooperative's coffee once won the top award in the Specialty Coffee Association of America's coffee-of-the-year competition.

Processing Methods

• Washed: the dominant method, with smallholders usually pulping, fermenting and drying at home
• Natural and honey: increasingly common in specialty lots

Common Varieties

Typica, Caturra and Bourbon are the traditional mainstays; Catimor was widely planted after leaf rust, and specialty varieties like Geisha have appeared in recent years.

Flavor Profile

• Brown sugar and stone fruit sweetness
• Delicate citrus and apple acidity
• Florals and a light tea-like quality
• Milk chocolate
• A clean, mellow cup

Brewing Tips

Peruvian coffee is gentle and balanced, suiting medium-light to medium roasts. For pour-over, use 91–93°C water and a 1:15 ratio to show off its brown-sugar sweetness and soft acidity; at medium roast it also makes smooth espresso and milk drinks. The harvest runs roughly from April to September.