Peruvian Coffee is often underrated by the competition from our adjacent South American neighbors. But in recent years, coffee from the Andean lands has become very popular. The methods and production of Coffee have seen great innovations in both quality and quantity. Fortunately, with colleagues from Machu Travel Peru, we know very well about our coffee. For this reason, we have prepared a small article about the main characteristics of Peruvian Coffee. Here’s our take on everything related to this delicious coffee.
Despite being a lesser-known coffee producer, Peru is not new to growing coffee. And it is not a small-scale producer either. Matter of fact, during 2017 Peru was the tenth largest producer in the world. Peru was one of the first countries in Latin America to start producing coffee. Therefore, it is a producer of unique grains. Peruvian Coffee has recently become very popular. And together with our team, we want to tell you everything about it.
Peruvian Coffee: All about one of the best coffees in the world
- How good is Peruvian coffee?
- A little history about Coffee
- Production and cultivation regions
- The coffee industry today
- Tasting and buying Peruvian Coffee
HOW GOOD IS PERUVIAN COFFEE?
Is Peruvian coffee good? We can tell you that it is simply delicious. A lot of Peruvian coffee beans tend to be soft and light-bodied. Peruvian coffee beans are anything but tasteless, and they have exciting flavor profiles that can vary greatly in taste and quality. Depending on the crop variations, the flavors and tones can change. Resulting in an explosion of different textures and aromas. Coffee is a great alternative to accompany any of the different Peruvian desserts.
Coffee arrived in Peru more than 200 years ago, when a few settlers sought to try their luck with the cultivation. And with the incredible results that were obtained in neighboring countries, Peru turned out to be an alternative with great potential. Currently, Peruvian coffee is one of the main agricultural export products along with cocoa. If you are also looking to try the delicious Peruvian Cacao, then a visit to the Chocomuseo may satisfy your curiosity. Inside the museum, you can not only have a culinary experience like no other, but you can also try some of the workshops available.
But what is Peruvian coffee? As the word says, the coffee produced in our country. The variety produced within our country is distinguished for a number of reasons. In Peru, two general flavor profiles can be appreciated. But Peru has a great variety of extraordinary grains that go far beyond these two profiles. Nowadays, with the great growth of the international coffee market, producers have the opportunity to show off their crops. Production was previously limited by poor infrastructure, but this is no longer the case.
Some lower elevations farms in Peru tend to produce coffee with mild acidity. Especially in the lands located near the border between Peru and Ecuador. The coffee beans there feature soft flavor notes of flowers, soft fruits, and nuts. In addition to having a medium body.
But once you start heading deep into the Andes, the coffee starts to take on bright acidity. Especially in the farms that surround Machu Picchu and Cusco. The coffee from the Andes has floral aromas and sweet flavors. The grains here are characteristic of being of special grade. There is no doubt that the great advance that the coffee industry saw is related to the Peruvian gastronomy revolution.
A LITTLE HISTORY ABOUT COFFEE
The region of Peru was one of the first to start growing coffee. Around the middle of the 18th century, the region already had its own plants. It is not yet known with certainty why Peru was first than Central America to produce coffee. But there is evidence that locally produced grains were enjoyed during those years. Although production grew considerably during the 1700s and 1800s, not much was exported. Virtually no coffee beans were exported, and very few of them made it to the United States. But in the late 1800s, a plague in Indonesia and its neighboring countries decimated the coffee industry in Asia. This led many European buyers to seek other alternatives to meet the demand for coffee. It is there that Peru took on a leading role in the coffee world.
PERUVIAN COFFEE ABROAD
During the first decade of the 1900s, there was a great expansion in the coffee industry. Allowing them to begin to export grains on a large scale. England also began to produce in the lands of Peru. And quickly, coffee began to represent 60% of exports in Peru. This greatly boosted the country’s economy. But not everything is forever. And with the appearance of two world wars, England chose to sell its projects in Peru. The lands were distributed to thousands of local farmers. Which gave farmers much more autonomy and independence. But at the same time, the commercial industry became much less international and connected to the world. The farms no longer had large production systems.
Towards the end of the 20th century, Peru was not so competitive in the coffee world due to its lack of infrastructure and little knowledge about processing methods. Due to the lack of know-how, potential coffee buyers in Peru were lost, weakening the great potential of the Coffee industry. Due to the continuous years of guerrilla warfare and great focus on cocoa crops, the already existing infrastructure problems in the Peruvian coffee industry were aggravated. And to make matters worse, these problems were aggravated by the fall in coffee prices in 1990. But life goes on, and America’s coffee growers were able to recover. Together with the participation and orientation of private groups, and with the support of the government, this rehabilitation has been given direction and impetus. Today the Peruvian coffee can be enjoyed as much as all the great Peruvian biodiversity that you can find throughout the country.
PRODUCTION AND CULTIVATION REGIONS
But, what makes Peruvian coffee unique? Well, it is a series of geographical and climatic factors. The land of Peru is perfect for any type of cultivation, be it coffee beans, beans, potatoes, and everything you can imagine. There are many types of coffee beans and due to their great variety, the quality can vary greatly. Usually, at altitudes greater than 1,200 meters above sea level, coffee growers decide to grow their coffee beans to maturity with pure spring waters and numerous other ecological techniques. Many of the techniques were practiced for generations by different indigenous communities. Not in vain, the different types of coffee are so delicious in Peru.
Peruvian Coffee is produced in more than 350,000 hectares of coffee plantations. All are located in 210 rural districts which are distributed in 10 departments on the eastern side of the Andes. The Amazon in Peru, San Martín, and Chanchamayo regions are the three main growing areas. And Chanchamayo was the place of origin of coffee in Peru. For years it has traditionally been the coffee region par excellence. Despite this, the northern highlands of San Martín and the Amazon have become more important in the coffee industry. And although Chanchamayo still represents 16% of the total production, the other regions take the prize. The regions of San Martín and Amazonas together represent 47% of the national production of Peruvian Coffee. Most of the coffee produced in Peru comes directly from these areas. Besides, most of the plantations within Peru have ecological certificates that allow international trade.
THE COFFEE INDUSTRY TODAY
The current outlook for the coffee world in Peru looks encouraging. Today coffee is of equal quality to the wonderful Peruvian food. Since the country’s coffee industry has come a long way in recent years. You can find more than 200,000 coffee growers in Peru. Many of them grow traditional shade-grown Arabica coffee beans, which quickly gained widespread attention in the international market. Since the coffee crisis broke out, many small-batch farmers have used infrastructure systems to process wet coffee. Which has improved the quality of coffee beans produced in the United States.
The further rise of coffee cooperatives has brought about a huge change. Both in the number of organic coffee beans produced and in their fair trade. It is common for small producers to form associations or cooperatives to obtain greater benefits. From better selling prices to post-harvest production management. In addition, they help each other to organize more effective marketing strategies. The engine of the Peruvian coffee industry is small farming families. The largest cooperatives have more than 2,000 producer members. These organizations market production directly or indirectly. Either they market it themselves through different fairs and events or to different coffee merchants.
Some of the more sophisticated cooperatives have financial institutions that make loans to different producers. They partially finance production costs through technical assistance. Technical assistance aims to improve the yield and quality of the different crops. In recent years, as Peru’s coffee production has increased by leaps and bounds, the country is poised to secure funding for its huge coffee-producing neighbors Colombia and Brazil. Especially in the specialty and organic coffee markets. Today, Peruvian Coffee is served in many of the best restaurants in Peru.
TASTING AND BUYING PERUVIAN COFFEE
To try Peruvian Coffee you don’t have to travel a lot, just look at local markets or street vendors and you will find quality coffee beans. Certain markets specialize in the sale of Peruvian organic products and sell coffee, cocoa, wines, and other things. Don’t miss out on one of the most delicious coffees in the world. In our tours in Peru, you will have numerous possibilities were to try the delicious Peruvian Coffee.
INTERESTING VARIETIES OF COFFEE
If you were wondering what’s the best coffee in the world? This is your answer. This is one of the most popular and rare coffees in Peru. This coffee goes through a somewhat curious natural process. Coatis are allowed to eat coffee beans. And after they defecate, the grains are collected. These are washed, roasted, and ground. As a result, this coffee is so appreciated by people around the world. Being able to try this coffee is one of the most unique experiences of Peruvian Coffee.
CHANCHAMAYO COFFEE BEANS
Between the edge of the Amazon and the eastern Andes, these beans are produced high up. They are medium to light bodied and boast bright acidity. Chanchamayo beans are organic and of great quality. The beans feature hints of chocolatey, nutty, and sweet citrus flavors.
This coffee is grown in the forests near Pisac. This is also a Peruvian poop coffee. When coffee cherries ripen and turn red, they attract a wide variety of wild animals. Among them, the coatis, whose excrement is key to producing this wonderful coffee. Being able to try this coffee is one of the best things to do in Peru.
URUBAMBA COFFEE BEANS
As its name suggests, Urubamba beans are produced in the Sacred Valley. These beans boast a lovely scent, are smooth and well wet-processed.
This variety of Peruvian coffee is produced in Puno. It has won numerous international and local recognitions. This is without a doubt one of the best coffee you can taste in Peru.
“I HAVE MEASURED OUT MY LIFE WITH COFFEE SPOONS.”
If you are a coffee lover, then the Andean country will not disappoint you. While in Peru, you will never be short of good coffee. There are numerous opportunities to sample Peruvian coffee, from food tours through high-end restaurants to markets where the actual product can be purchased. We hope, together with the experts from Machu Travel Peru, to have been helpful. Today coffee is one of the Peruvian superfoods that you must include in your food repertoire. There is no doubt that Peruvian coffee is one of the best and therefore you should not miss trying it. A good idea is to visit the local markets, there you will find numerous brands of organic coffee. If you want to know more about our tours, you can consult with our advisors. Our team of qualified advisors will be happy to help you organize the trip of your dreams.