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 I 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 "hawking their wares," which Peru has not in the past.
What's all this mean? Just that you should try coffee from Peru, because there are some nice ones out there, but you may just have not heard of them. They need a better PR department!
PROFILE FOR PERU COFFEE
Geographic Coordinates: 10 00 S, 76 00 W
Cup Profile: Sweet, Bright, with Medium Body
Currency: Nuevo Sol
Language: Spanish (official), Quechua (official), Aymara
Ethnic Groups: Amerindian 45%, mestizo (mixed Amerindian and white) 37%, white 15%, black, Japanese, Chinese, and other 3%
Production: (millions lbs.) N/A
Exports: (millions lbs.) N/A
Botanical Varieties: Typica, Bourbon, Cattura, Pache
Growing Regions: Chanchamaya, Cuzco
Wet Processed: Yes
Altitude: Meters 1200-2000
Introduced: Introduced in 18th Century
Harvest Times: Nov-Mar
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