Peruvian Coffee: Everything You Need to Know About Coffee in Peru

Peruvian Coffee: Everything You Need to Know
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Coffee is one of the top commodities in the world. There are coffee shops in almost every corner of every city today. Just visit any city you think of, you will be surprised to see how coffee shops are strategically positioned. That is a good reason to tell you there are many coffee lovers across the globe. Are you one of the coffee aficionados?

Brazil top the list of coffee producers that ensure coffee aficionados across the globe enjoy a cup of coffee every day. If you love coffee, chances are, you have enjoyed the Brazilian coffee. But there is another key coffee producer, although it does not appear among the best five producers, it contributes largely to the production of exemptional beans. That producer is no other than Peru.

In fact, back in 2017, Peru stood at position ten in the list of the world’s largest coffee producers. That is a good reason enough to show you Peruvian coffee is no underdog. Cultivating over 3.2 billion 60kg bags of delicious coffee each year and the second-highest exporter of fair-trade coffee to Mexico, it is worth to learn more about Peruvian coffee. Let’s start with its history.


The history of Peruvian coffee

The coffee beans reached Peru hundreds of years ago and adopted easily to Peru conditions. That is around the mid-1700s. Since then, Peruvian coffee has grown steadily to become one of the coffees loved by many across the globe.


Peruvian Coffee in Europe

The late 1800s were not the best years for countries like Indonesia and its surrounding neighbors. A terrible disease affected the growth of coffee greatly in these countries triggering Europeans buyers to look for alternative producers around the world to quench Europe’s insatiable demand for coffee. And it is during that period Peruvian coffee was found. This discovery contributed significantly to the growth of healthy Peruvian coffee as well as its economy.

England also accepted over 2 million hectares of coffee growing land as payment for a defaulted loan and started plantation-like farms. England later sold its land during the world wars and this, in many ways affected the growth of Peruvian coffee. One area that was hard hit is the ability of Peru to export coffee. But despite all these challenges, Peruvian coffee has continued to put a smile on the faces of many coffee lovers.


The Current State of The Peruvian Coffee Industry

Like most top coffee producers that have over the years continued to up their game in coffee production, Peru coffee also has a promising future. It has progressed positively towards both healthy production and high-quality beans. This progress has placed Peru in a position to flex muscles with top coffee producers like Brazil and Columbia. Today, Peru has over 100 000 farmers with a significant percentage growing traditional, shade-grown Arabica beans that are quickly becoming well-respected in the international market.

The wet processing process has contributed significantly to the quality of current Peru’s coffee beans. Not forgetting the efforts of co-ops. The growth of firm cooperatives supporting farmers has led to a positive change in the quantity of both organic and fair-trade coffee beans being produced each year.

More Information

  • Peru’s coffee industry generates over 855, 000 jobs in otherwise remote, impoverished areas of the country.
  • The US is the top market for Peruvian coffee, accounting for 24% of the total exports.
  • Peru is still in the process of recovering from rust infestation that hit almost have of its coffee plantations in 2014.
  • The government, through DEVIDA encourages coffee production as an alternative crop to coca leaf cultivation.


Peruvian Coffee rowing Facts

  • Coffee was first brought to Peru in the 1700s.
  • It is one of the largest world’s producers of certified organic, Rainforest Alliance certified, and UTZ certified coffee. Visit the International Federation of Organic Agriculture Movements (IFOAM) to learn more about other certified producers of certified organic coffee.
  • Farmers belong to local cooperatives which help their beans reach a larger audience and get much fairer prices for their beans. It is through these co-ops local farmers are able to demand a decent living and fair wage for their hard work.
  • Peruvian coffee is pure of the Arabica type. 70%of which is Typica, and 20% is Carurra, with the remaining 10% spread across other varieties.
  • International Coffee Organization (ICO) positions Peru as the 9th largest coffee producer in the world, with 223,902 families dedicated to the industry.
  • Peruvian coffee tends to be medium body coffee. They are also mellow, pleasant with mild acidity. You cannot resist the rich sweetness this coffee offers.
  • Peru’s coffee producing regions are Amazonas, Ayacucho, Cajamarca, Cusco, Huánuco, Junín, Pasco, Piura, Puno, and San Martín.


Major Growing Regions and Their Beans

Now let’s have a look at some of the major coffee-growing regions in Peru and beans that come from those regions. Ready to learn more?

  • Capis Coffee

Have you ever heard about the animal poop coffee in Peru? If yes, that is another name for Capis coffee. The coatis are allowed to eat the fruits of coffee, and after a few hours (four to six), they defecate. The beans are then picked, washed, roasted, and grounded. All this result to expensive coffee loved by many people across the globe.

  • Urubamba Beans

Urubamba beans are grown in the southern regions of the country near the famous locations of Machu Picchu and Cusco. These beans have an enchanting aroma, are smooth and wet-processed.

  • Chanchamayo Beans

Grown on the eastern side of the imposing heights of Andes Mountains and the edge of the Amazon basin, these beans are light to medium body and mild to bright acidity. Compared to beans from other locations, Chanchamayo beans are the highest in quality and are often organic. In fact, a cup of Chanchamayo coffee carries both richer chocolate and nutty qualities as well as a bright, sweet, citrusy presence that is there from the first olfactory whiff to the final satisfying aftertaste.

  • Quechua Coffee

Grown in Puno, Quechua coffee is one of the best coffees you will ever have. Its quality is excellent, and it has even won global awards like Global Specialty Coffee Expo in Seattle!

Best Peruvian Coffees

  • Tres Cumbres – Peru Coffee (Volcanica)

Tres Cumbres - Peru Coffee

These medium roasted coffee beans are sourced from the Chanchamayo region and grown right on the sloped of the Andes. When brewed, they deliver a full-bodied coffee with light acidity and a bright finish.



  • Cafe Tunki (Owens Coffee Roasters)

Cafe Tunki (Owens Coffee Roasters)

Another great Peruvian coffee to try is Café Tunki. It is a product of Owens Coffee Roasters, a UK based company. This single-origin coffee is grown in a farm that is organically certified and approved by the Rainforest Alliance. Its beans are dark roasted and exude a creamy, nutty flavor coupled with a velvety, chocolaty body, and citric acidity.

Go to their site


  • Peru Coffee (Sweet Maria’s)

Looking forward to roasting some of the Peruvian coffee? Look no further because Sweet Maria’s green coffee beans are the best option. You can roast them to your satisfaction and remember they come and go with alarming speed. So be ready to shop immediately they are available in the market.  

Check out their site


Roasting and Brewing

There are two types of Peruvian coffee suitable for brewing coffee. That is medium roast and dark roast. Medium roast draws out the original toasted, grainy flavor of the beans while dark roast brings out the natural components of the flavor profile and the floral aroma.

Peruvian coffee is not machine-specific. You can brew it using any method you are an expert in. For the best experience, we recommend using an espresso machine, drip machine, or the Pour Over method.


Although not the largest producer of coffee in the world, Peru coffee is still one of the best organic coffee you will ever have. These medium roasted beans deliver a complex, full-bodied coffee with light acidity and a bright finish not offered by many coffees.


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