Peru is home to one of the Seven Wonders of the World, Machu Picchu. For this, it attracts tourists who visit to marvel at the sight. They visit to take in a piece of history and wonder. I want to focus on another, unofficial wonder of the world. Let's talk about Peruvian coffee!
Peru produces a wide range of coffee. You'll find the goods for blends and bases, but also specialty origin coffee. How did this Western South American country make its name in the coffee industry?
History of Coffee in Peru: Then & Now
1700's
Farmers in Peru began producing coffee. The heirloom typical variety was the most planted at first. In fact, it still brings in the most money for the country. Coffee growing began near the port of Pacasmayo.
It looks a long time for farmers in Peru to grow coffee as a commercial export. Prior to this, it was mostly used domestically.
1900's
Before the beginning of the 20th century, Peru noticed a gap in the market for their coffee. Europe was demanding more, and Indonesia was producing less. The British government took ownership of 2 million hectares of Peruvian land. Many of the coffee plantations became theirs.
Farms became smaller and more fragmented. Farmers gained more independence. On the flip side, they also had less support and access to commercial markets. They had to take ownership of the full process, from cultivation to selling.
Present day
The heirloom typical variety reigns, sending out 60% of the country's exports. The industry provides a lot of local jobs for farmers. Over 110,000 coffee growers exist in Peru. Most farms are remote from conveniences like electricity and running water. For this reason, the indigenous farmers are experts in cultivating coffee the traditional way.
Growing Coffee in Peru
Each corner of Peru has something different to offer. The climate is so diverse, you'd think each corner was a new country! The East boasts a tropical climate, while the west is covered in dry desert. Up in the Andes Mountains, you'll find temperate to bitterly cold weather.
This mix of weather has a strong impact on coffee production. Each region grows and produces coffee a little differently. This affects taste and other properties, which can vary. As a whole, Peru has a reputation for its traditional production methods. High-quality Arabica beans are grown in shade.
The traditional methods involve a lot of effort. Farmers do most of the work by hand and foot. During peak harvesting season, May to September, farmers hand-pick ripe cherries. They take them to hand pulpers and fermentation tanks. The country uses a micro-wet-milling operation.
When ready, most farmers use a mule or walk to their nearest town. There, they can sell those Peruvian coffee beans for money or goods.
Sierra - high Andes mountains
High up in the rugged mountains is where the best Peruvian coffee grows. As we know, altitude is the best friend of the coffee bean! When coffee grows higher up, it takes longer to mature. This period lends the sugars time to develop, so the flavors can deepen.
The area is just 200 miles away from the capita, Lima. The Chanchamayo Valley produces this coffee with a great reputation. It grows at at least 1200 meters above sea level. Coffee from this area is smooth and delicate. It has tasty nutty and chocolaty tones, with a citrus taste.
Selva - Amazon Basin, eastern lowland jungle
From the high point to the low point, another famous region is the Amazon Basin. Leveled slope-land around the basin provides good conditions for growing coffee. The combination of irrigation and fertile soil bring the best out of the coffee beans. It encourages growth and flavor intensity.
Farmers continue to use those traditional methods, relying mostly on natural resources. Coffee is mildly flavored with an enjoyable creamy sweetness. Acidity is low and muted caramel notes can shine through.
What does Peruvian Coffee Taste Like?
Thinking of setting your sights on some Peruvian coffee? Depending on where your coffee comes from, the flavor profile can vary. Here are some Peruvian coffee characteristics you can look forward to.
Conscious Coffee-Buying
Fair Trade and organic coffee are now widely available. Though it may cost us a higher price, we can be confident we're buying coffee with a conscience. We're helping to protect the land, and ensuring farmers receive a fair payment.
The last decade has seen an increase in developing organic Peruvian coffee. 15-20% of smallholders in Peru belong to a Fair Trade cooperative. Peru now ranks in the top 2 in the world for Fair Trade certified coffee and organic producers.
Farmers that were once exploited now receive a higher price. The higher prices have gone towards improving coffee quality. They also go towards educating farmers in processing and exporting. Farmers receive the training to control their own production and exchanges.
Organic growing reduces the need for chemical fertilizers, which have a bad impact on the environment. Instead, farmers in Peru use natural, traditional methods to cultivate their crops. The Amazon is rich in wildlife, too. Cutting down on pesticides helps this wildlife to thrive in their environment.
The Bottom Line
We can give Peru credit for choosing to grow coffee organically and being a major Fair Trade exporter. Many people praise Peruvian coffee for its understated taste, perfect for blends and flavored coffee.
Though, that's not all it's good for! Peru is the 9th largest coffee producer in the world. Its diverse climate and traditional farming methods make it one of the leaders in quality Arabica coffee.
