Peru Coffee Beans

Peru is one of South America's largest coffee producers by volume, but it's still underrepresented in specialty relative to what it grows. Coffee comes from the eastern slopes of the Andes, and the northern regions of Cajamarca, Amazonas, and San Martín matter most for quality. Elevations here commonly reach 1,500 to 2,000 metres, and altitude, cloud forest microclimates, and Andean soils give the arabica grown there a clean, nuanced base to work from. Peru also has a strong tradition of organic and cooperative farming: a large share of Peruvian specialty coffee is certified organic, grown by smallholder communities whose low-input methods come from both tradition and the practical demands of farming remote, high-altitude land.

The cup shares some ground with Bolivia: clean washed processing is standard, gentle acidity, brown sugar sweetness, a soft, rounded body, with stone fruit and floral notes showing up at higher elevations. Peru's real strength is consistency: cooperatives and exporters here have got good at delivering that profile reliably, and prices haven't caught up with the quality yet. Bourbon and Caturra are the most widely grown varietals. When we have Peruvian lots in stock, you'll find them below.

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