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While coffee beans didn't originate in Peru, today the production of high quality coffee beans is an important part of Peru, its economy and people. Peruvian coffee beans are much sought after and the country ranks among the top 10 coffee producers in the world and is one of the major producers of organic and fair-trade coffee.
Origin of Peruvian coffee
Coffee beans most probably originated in East-Africa and from there conquered the world via the Middle East, Asia and Europe. During the colonial period they were introduced to the Americas and most probably were first cultivated in the early 18th century in Chanchamayo in the Junin region of Peru and later in Moyobamba, Jaén, Huánuco and Cusco. The first coffee shop in Peru opened in Lima in 1791 near the Government Palace, which was popular with the intellectual and political movement.
Over the next 100 years the cultivation of coffee increased slowly and began to spread through the high jungle and the Peruvian highlands, adapting to the diverse altitudes and microclimates of the country. And while the first beans were already exported in the 1880s, mainly to Germany and Great Britain, growing coffee plants didn’t become popular in Peru until the mid-twentieth century.
Since the 1990s, cultivating coffee is encouraged as a replacement for coca farming by several non-governmental agencies and national institutions. However, over the past two decades outbreaks of Coffee Rust, a fungus that attacks the leaves of coffee plants, and other diseases, every now and then destroy whole plantations and the only income source of many coffee farmers in the poorest regions of Peru.
Today, Peruvian coffee is highly valued for its quality, diversity and origin making Peru a big player in the worldwide coffee market and the production of coffee beans, mainly due to organic farming, one of the country's most important agricultural sectors.
Peru - one of the top coffee producers
Peru ranks among the top 10 coffee producers in the world and is one of the major producers of organic and fair-trade coffee beans. The main growing regions of Peruvian coffee are Junin, San Martin, Cajamarca, Amazonas, Cusco, Huanuco, Pasco, Puno, Piura and Ayacucho. As local consumption is relatively minor, most of the coffee beans are exported making them one of Peru's main agricultural export products.
Growing coffee beans is mainly a family business in Peru generating much needed jobs and income in mostly remote and impoverished areas of the country. Over 220,000 families - 85% of them are small, independent producers that own on average 3 hectares - cultivate around 650 million trees on 400,000 hectares mainly across the eastern slope of the Peruvian Andes.
Peruvian coffee varieties
Peru produces almost exclusively Arabica coffee, of which over 70 percent is the Typica variety followed by Caturra (20 percent), and other varieties, such as Bourbon, Gesha and Catimor (10 percent).
- Typica is one of the oldest and most common coffee varieties in Peru. It offers balanced flavors, slightly sweet with mild notes.
- Caturra is known for its sweetness and distinct acidity resulting in a well-balance cup of coffee.
- Bourbon produces medium-bodied coffees with hints of tropical fruits, nuts, and caramel. Its final characteristics depend heavily on the region where it is grown.
- Gesha is appreciated for its aromatic complexity and floral notes.
- Catimor offers a strong body and mild acidity, with flavor notes that vary depending on the region and altitude where it is grown.
The Peruvian Andes are a great setting to cultivate high altitude coffee. Peruvian coffee grows at altitudes between 600 m (2,000 ft) and 1,800 m (5,900 ft) above sea level, however, roughly 75% of Peruvian coffee plantations are located higher than 1,000 m (3,300 ft). Peru's speciality coffee is cultivated at altitudes over 1300 m (4,300 ft). Most coffee beans in Peru are shade grown, hand-picked and sun dried.
How does Peruvian coffee taste?
The flavor profile of Peruvian coffee varies by region and altitude where it was grown, resulting in a wide range of flavors. In general, Peruvian coffee is valued for its bright acidity, medium body, and complex flavor profile. It often features aromatic, floral and fruity notes, with hints of citrus, red fruits, and berries, complemented by undertones of chocolate, nuts, and caramel. Specialty Peruvian coffees, which are usually grown at higher altitudes, show a clean and balanced flavor with a delicate sweetness and a lingering aftertaste.
Coffee from Peru's northern highlands, for example, from the Cajamarca region, usually has superb full body with a delicate sweetness and bright flavor with floral and fruity notes, hints of red berries, citrus, and plum, and undertones of chocolate, caramel, and nuts. Cajamarca’s high altitudes and favorable climate contribute to the complexity and richness of the coffee, resulting in a clean cup with a pleasant, lingering aftertaste. Specialty coffees from this region frequently receive high scores in international competitions, making them highly prized among coffee lovers.
Peruvian coffee from the central highlands, such as Chanchamayo coffee, is known for its bright acidity, medium body, and smooth, well-balanced flavor. It typically offers citrus notes accompanied by subtle hints of caramel, nuts, and chocolate. The coffee benefits from high altitudes of the region and the favorable climate, resulting in a clean and aromatic cup with a sweet, lingering aftertaste. Chanchamayo coffee is one of Peru’s most recognized and exported varieties, appreciated by coffee enthusiasts around the world.
Coffee from the Cuzco region of Peru is prized for its bright acidity, medium body, and complex flavor profile. It often showcases floral and fruity notes, with hints of red berries, plums, and citrus, complemented by undertones of chocolate, caramel, and spices. Grown at high altitudes in the Andes, Cuzco coffee develops a clean, aromatic cup with a smooth and balanced finish and is considered to be among the most consistently balanced Peruvian coffees. Specialty coffees from the Cuzco region, particularly from areas like Quillabamba and La Convención, are known for their vibrant flavors and exceptional quality, making them highly sought after by coffee enthusiasts.
Unfortunately, because of the mild nature of most coffee beans produced in Peru, they are primarily used for blending, French-roast and as a flavored-coffee base. So, if you prefer to taste the real Peruvian coffee with its unique regional flavor profile best opt for a single-origin, 100% Arabica beans coffee.
Peruvian Coffee Day
And as the production of high quality coffee beans is such an important part of Peru, its economy and people it has its own day of celebration in Peru. Read more in our article "Peruvian Coffee Day".
