General Cup Profile
Peruvian coffee is a second-semester coffee, and can traditionally fill a similar spot as high-grown Mexican coffee in your lineup. The cups are traditionally very creamy with mild citric acidity, caramel, and toffee.
Nearly 70% of the total coffee production in Peru comes from the northern part of the country. We source some incredible Fair Trade organic coffee from this part of the country, and most recently, we were able to develop with our producer partners a microlot separation program. Cajamarca and Chirinos are areas of extreme focus for us in the region.
Coffee surrounding Cuzco has shown promise in recent years, although it is incredibly hard to reach. The infrastructure in this part of the country is poor, and roads are outright dangerous. However, its proximity to Bolivia and Brazil show that this part of the country can produce exceptional coffees.
Peruvian coffees are grown very high in the Andes Mountains. This exceptional altitude creates a coffee with bright effervescent snap, gentle sweetness, and nice medium body. Peru is an excellent origin for organic coffees, due to the hard work of a few exporters/importers in getting the farms and the mills up to organic standards.
Peruvian coffees are not as well known in the coffee world as are their other South American neighbors, but we believe this is simply a function of advertising. Brazil is the number-one producer of Arabica coffee, and Colombia is number two. Also, Brazil and Colombia have two large coffee organizations supporting coffee production, which Peru has not had in the past. What's all this mean? Just that you should try coffee from Peru, because there are some gems to be found, even though you may not have heard of them. With more marketing support, we believe that Peruvian coffee will continue to become a second-semester staple for roasters across the world.