Peru: The Andean High-Flyer
Peruvian Coffee is the “hidden engine” of South American coffee producers and is the world’s largest producer of organic coffee.
The Peruvian Coffee Production at a Glance
Country: Peru
World Ranking
9
Annual Production
3.8 – 4.2 mil
60kgm Bags
Average Altitude
1200m – 2000m
Flavour Profile: Milk Chocolate, Roasted Peanut, Green Apple
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | 99% Arabica ⚡⚡ |
| Harvest Season | April – September |
| World Export Share | 2.4% |
| Region | Chanchamayo, Amazonas, & San Martín |
| Body | Medium, Smooth, and Silky |
| Process | Primarily Washed |
The History: The Sleeping Giant – That is Peruvian Coffee
For decades, Peruvian coffee was used primarily for “blending”—it was the reliable, chocolatey base for supermarket tins. However, in the last 15 years, the Peruvian government and small-holder cooperatives have made a massive push toward high-altitude specialty coffee. Because Peru has the sheer height of the Andes Mountains, they are able to produce some of the highest-grown (and therefore most complex) beans in the world.
The Science: The High-Altitude Organics of Peruvian Coffee
Peru is unique because so much of its coffee is grown by indigenous farmers on tiny plots of land (often less than 2 hectares).
The “Organic” Capital: Because these farms are so remote and traditional, they have been “organic by default” for centuries. Today, Peru leads the world in certified organic exports.
The Flavor: Peruvian coffee is the “crowd-pleaser.” It is exceptionally smooth with a nutty sweetness and a clean, herbal or apple-like acidity.
The Species: Almost 100% Arabica (Varieties: Typica, Bourbon, Caturra).
How to Enjoy: An “All-Day” Cup of Peruvian Coffee
Peru is the perfect “work-day” coffee because it is low in bitterness and very easy to drink in large quantities.
Best Method: Drip Filter or Pour Over. The paper filter highlights the nutty, toasted notes and the crisp apple acidity.
The Milk Pairing: Because of its chocolate and nut profile, Peruvian coffee tastes incredible with oat milk or dairy—it creates a flavor reminiscent of a “Nutella” spread.
The Andes Ceiling
“Peru has a geographical advantage most countries dream of: the Andes. As the climate warms, Peru is able to move its production higher and higher up the mountains—sometimes reaching over 2,100m.
For The Coffee Guide reader, a ‘Highland Peru’ bean offers a level of clarity and sweetness that rivals the best of Ethiopia, but with a much smoother, chocolatey finish.”
