Where Are Peru's Coffee Beans Grown and Graded?

Peruvian coffee is grown along the eastern Andes in the north, central and south regions, mostly under shade at high altitude and processed by the washed method. After a 19th-century decline, the industry returned to the export market in the mid-1990s and now draws attention for organic growing conditions and soft, rounded cups.

Because few new varieties arrived during the long interruption, many farms still hold old Typica trees. That heritage, plus natural cultivation, is why much of the crop meets organic and Rainforest Alliance organic coffee criteria. Washed lots from Cajamarca, including Geisha, show the floral side of this origin, answering where are coffee beans grown in South America.

On the eastern side of the Andes along the western coast of South America, Peruvian coffee has long existed in the specialty coffee world with a low-key yet steady presence. It was once an important component in blend formulas, providing body and balance, and due to historical upheavals, it once faded from the international spotlight. From the political turmoil of the 19th century to the revival in the 1990s, the Peruvian coffee industry has walked a unique path. Today, with its organic growing environment, traditional washed processing, and high-altitude microclimates, Peruvian coffee has regained attention. This article will outline the historical threads of Peruvian coffee, the characteristics of its three major regions—north, central, and south—its grading system and processing methods, and bring a detailed flavor review of the washed Geisha from the Cajamarca region selected by Front Street Coffee.

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Peruvian coffee has long been unassuming in coffee circles, appearing more often in blends, providing solid body to the recipe while giving the coffee a distinctive sweetness and roundness.

Now, let us trace back through the past chapters of Peru as a coffee-producing country:

Before the 1880s, due to multiple factors including politics, economics, and society, coffee cultivation in Peru nearly stalled, rarely appearing on the international market, and Peruvian coffee gradually faded from memory. It was not until the mid-1990s that it re-entered the public eye. Because few new varieties were introduced during the interruption, Peruvian coffee farms retained a large number of old varieties, predominantly Typica.

Peruvian coffee cultivation uses shade-growing methods, and the green beans are processed by the washed method. In addition, the vast majority of Peruvian coffee is cultivated under natural conditions, making Peru one of the regions with the best organic coffee and environmental conditions. In recent years, Peruvian coffee has been widely favored in the international market, repeatedly winning international coffee gold awards, and its mellow taste and soft acidity have won the affection of many consumers.

Peru is located in western South America, with a total coastline of 2,254 kilometers. The Andes run through the country from north to south, with mountainous areas accounting for one-third of the national territory. It belongs to a tropical desert zone, with a dry and mild climate.

Most Peruvian coffee is grown at the foot of the Andes, where traditionally high-quality Central American top-grade coffee beans are produced. Peru has rich natural landscapes, including tropical rainforests, hilly mountains with unique terrain, and the driest deserts. Coffee is grown along the eastern side of the Andes at elevations of 1,300–1,850 meters. Excellent Peruvian coffee grows in the high-altitude areas of the Andes, reaching up to 2,000 meters.

Peruvian Coffee Regions

Peruvian coffee mainly centers around three coffee-producing regions: north, central, and south. Of the coffee varieties grown, 70% are Typica, 20% are Caturra, and the rest are Catimor and other varieties. Due to Peru's complex and diverse natural resources and rich cultural diversity, coffee beans produced in different regions have their own characteristics.

Cajamarca Region CAJAMARCA

This region is located in northern Peru, named after the capital, and covers the northern end of the Peruvian Andes. Its unique advantages lie in its equatorial climate and soil conditions suitable for coffee cultivation. Most producers are smallholders, but they are well organized and affiliated with various organizations. These organizations provide producers with technical assistance, training, and loans to help them improve production quality. Among them, CENFROCAFE is an important organization with 1,900 smallholder households. It not only promotes coffee roasting but also opens local cafés to help farmers diversify their operations.

Altitude: 900-2050m

Harvest: March-September

Varieties: Typica, Caturra, Bourbon, Pache, Catuaí

Junín JUNIN

This region produces about 20%-25% of Peru's coffee, grown in tropical rainforests. From the 1980s to the 1990s, the region suffered from guerrilla attacks and the spread of plant diseases, causing the coffee industry to fall into difficulty for a time. It was not until the late 1990s that the coffee industry officially began to recover.

Altitude: 1,400-1,900m

Harvest: March-September

Varieties: Bourbon, Typica, Caturra, Pache, Mundo Novo, Catuai

This region is located in central Peru. Its coffee is characterized by well-balanced acidity, a light and mild aroma, and a soft mouthfeel.

Cusco Region CUSCO

This region is located in southern Peru. Most of the coffee is grown by smallholder farmers rather than large estates. The region has a thriving tourism industry, and many tourists travel from the city of Cusco to Machu Picchu.

Altitude: 1,200-1,900m

Harvest: March-September

Varieties: Bourbon, Typica, Caturra, Pache, Mondo Novo, Catuai, Catimor

Peruvian Coffee Production

Peru is also a major coffee producer. As much as 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers. Peru has a sound economic environment and a stable political situation, which provides strong guarantees for quality coffee production.

However, the country also faces some local issues, including guerrilla warfare, drug trafficking, and a cholera outbreak in coastal areas in the mid-1990s. These problems led to economic depression, and at certain times, annual inflation reached as high as 7,000%.

In the mid-1970s, Peru's annual coffee production was about 900,000 bags. Subsequently, production continued to grow steadily, reaching an annual level of 1.3 million bags. Although private exporters purchased coffee from remote areas through intermediaries, the main market was still controlled by the government. Over time, the private Peruvian Coffee Exporters Association (Comera de Exportadores de Cafe del Peru) was established, focusing on improving coffee quality, with its primary task being to set standards and eliminate inferior products.

Later, due to the extent of price increases, farmers were encouraged to plant more coffee instead of the traditional cash crop (cacao). The quality of Peruvian coffee is comparable to any coffee from Central and South America. Peru's excellent coffee beans are first shipped to Germany for blending, then transferred to Japan and the United States.

Peruvian Coffee Grading System

In Peru, coffee beans are graded differently based on altitude and green bean size. For high-mountain beans, grading is mainly based on cultivation altitude, while beans from medium and low altitudes are graded by green bean size. In addition, the "defect count" of the origin is also one of the auxiliary grading factors. For buyers, they usually use their own "cupping quality" standards as auxiliary grading. Specifically: Strictly High Bean (SHB): altitude above 1,350 meters; High Bean (HB): altitude between 1,200-1,350 meters.

Peruvian Coffee Processing Methods

Due to abundant water resources, Peru mainly uses the traditional washed processing method. The harvested coffee cherries are first floated to remove coffee cherries with insufficient density. Then the skin and pulp are removed by machine, and the beans are placed in a tank for fermentation with or without water, using fermentation to break down the mucilage layer. After fermentation is complete, the coffee beans are washed with clean water to remove the mucilage. Finally, the coffee beans with the mucilage layer removed are sun-dried to reduce moisture content to between 11% and 13%. The coffee beans are stored with parchment, which is only removed before export.

Peruvian Coffee Flavor Characteristics

In addition to old varieties like Typica, Cajamarca also grows popular varieties like Geisha. So the Peruvian coffee that Front Street sourced this time is a washed Geisha from the Cajamarca region! In order to highlight the floral notes and regional flavors of this Geisha, Front Street chose a medium-light roast profile.

Front Street Coffee: Peru · Cajamarca Geisha Country: Peru Region: Cajamarca Altitude: 1,800–1,950 meters Variety: Geisha Processing: Washed Grade: SHB

Flavor: White florals, prune, citrus, juicy, black tea

During cupping, Front Street found the dry aroma of this Peruvian Geisha to be very intense, with clearly noticeable white florals, berries, preserved plum, and citrus aromas. After pouring in hot water, one can smell sweet notes like peach and caramel.

When the coffee enters the mouth, Front Street first perceives delicate white florals, followed by the full acidity of grape, citrus, and prune juice. After swallowing, the palate retains a finish of black tea and caramel. The mouthfeel is thick yet very clean, with a unique sensation like holding a preserved plum candy in the mouth. As the temperature drops slightly, the bright acidity begins to emerge, the juicy quality becomes more pronounced, and one can taste the rounded sweetness of apricot—very comforting! Everyone can purchase from the Front Street flagship store or Front Street Taobao store.

The above content is compiled by CoffeeHunters, a coffee news website.