Peru Coffee and Culture
Peru is a land of natural wonders and the top of many people’s bucket lists. But, did you know that it’s also the 10th largest coffee producer in the world? Where it doesn’t produce anywhere near the gigantic amounts of coffee that Brazil or Vietnam grow and export each year, the coffee that hails from the region possesses a mellow and pleasant flavour that has earned Peru’s coffee a spot on many a coffee connoisseurs list.
Keep reading to find out all you need to know about Peruvian coffee, including where it came from and the flavours you’d expect to find in a cup.
Peruvian coffee is grown in the north, central and southern regions of the country. The following are some of the most notable coffee growing areas:
- North: Piura, Cajamarca, Cutervo, Amazonas and San Martin
- Central: Huánuco, Pasco and Junin
- South: Cuzco, Ayacucho and Puno
The fair-trade movement began in 2002 and today, Peru is actually one of the main producers of fair-trade, organic grown coffee globally. Following the fair-trade movement of 2002, the Café Feminino Inititative was formed in 2003 to support fair pay and better conditions for women in poverty working in the coffee industry. As part of the initiative, a group of women created their own coffee growing operation where they still work to this day to protect the rights of female coffee farmers.
Peru coffee flavour
The most common type of coffee bean grown in Peru is Arabica which is loved for its smoother and sweeter taste, and this is reflected in the flavour of Peruvian coffee. However, the altitude in which the beans are grown also have an impact on the flavour. Beans grown at high altitude are mild acidity, medium bodied, with floral and fruity notes with undertones of nuts. Low altitude coffee beans are brighter in acidity, floral and sweet and smooth.