All that is really known about the arrival of coffee into Peru is that it was introduced into the country around the late 1700’s. Most of the coffee grown in Peru is cultivated on small farms found high in the Andes Mountains that are less than two or three hectares in size and that sit at about 1,000-1,800 meters above sea level. Most of the farmers are indigenous and speak Spanish as a second language. They pick their coffee by hand, and process it in small-scale wet mills. The growers almost always travel long distances on foot to sell their coffee in commercial centers. This trading system not only fetches a low price for the farmer, but also causes a decrease in the quality of the coffee because the product often changes hands several times and is mixed with other coffees before it arrives at the coast for export.
There are many challenges to the coffee industry in Peru due to the poor roads, the isolated locations of the farms and problems associated with micro wet milling. However, in recent years the Agricultural Ministry in Peru has introduced more modern farming methods and encouraged the development of farmer organizations. This more organized and centralized system with an emphasis on certified coffees has resulted in higher quality coffee, higher demand for Peruvian coffee in international markets and competitive pricing for the product.
Peru is the 9th largest producer of coffee in the world accounting for 2% of global coffee production. It is also one of the leading producers of organic and Fair Trade certified coffees. The exceptional altitude and ample shade of the Andes Mountains offers and ideal environment for the cultivation of Arabica.
The cup profile is nutty and chocolatey with bright acidity, caramel sweetness and a medium body.