When you think of your morning cup of coffee, which country comes to mind? Are the coffee bags in your pantry adorned with flags and symbols of countries like Brazil or Colombia? You might be surprised to learn that Peru produces millions of bags of this delicious brew every year and is the world's largest exporter of fair trade coffees.
History of Peruvian Coffee
Regarding the history of Peruvian coffee, we must first mention that The region of Peru was one of the first in America to cultivate coffee. Coffee beans arrived in Peru more than 200 years ago, and it is believed that by the mid-18th century, the Peruvian region already had its coffee fields, even long before coffee arrived in Colombia (1809).
Although production grew considerably during the 18th and 19th centuries, not much was exported, and very little reached the United States. For this reason, all production was destined exclusively for local consumption. However, at the end of the 19th century, a plague (coffee rust) in Indonesia, Sri Lanka, and Java decimated the coffee industry in those regions, which were the world's leading coffee producers. This led many European buyers to seek alternatives to meet the demand for coffee. It is in this context that Peru assumed a leading role in the world of coffee.
In this sense, many foreign investors (many of them British) invested in coffee in Peru, growing the industry for a long time, until the years following both World Wars, when these European investors abandoned Peru due to a lack of capital and coffee production no longer had contacts or buyers in its main destination market, Europe. From this point on, the Peruvian coffee industry ceased to grow. Of course, other factors compounded the crisis, such as the lack of infrastructure, falling market prices, and the guerrilla warfare of the terrorist groups that existed in Peru at the time.
In the early 2000s, the Peruvian coffee industry was beginning to recover when a new rust disease appeared in 2013, wiping out that year's entire production. From then on, Peru stopped producing large quantities of the Typica variety (mainly affected by rust) and specialized in other varieties of the Arabica plant, such as Catimor.
Flavors of Peruvian Coffee
If you had to summarize what Peruvian coffee is like in general, you would start by mentioning its light body and mild to medium acidity. It's pleasant to drink, and while that may sound like the definition of a decent, ordinary coffee, there's much more to it than that.
Peruvian coffee is typically produced in small batches, and a surprising amount is certified organic. You'll also find that a large number of Peruvian coffee producers are Fair Trade certified; there has been a concerted effort to ensure the ethical treatment of farmers and workers, so Fair Trade coffee from Peru has become almost the norm.
The different flavor profiles characteristic of each variety and region are what makes Peruvian coffee a fun tasting adventure; One cup may be fruity and quite light, the next may have distinctive notes of caramel and chocolate with more balance.
Here's a quick rundown of the highlights:
Northern Peru: Coffee from Piura is typically balanced, with nutty, chocolate, and caramel flavors; the Amazon region produces similar coffees but with more caramel and dried fruit flavors. Cajamarca coffee is sweeter, brighter, and known for its fruity flavor.
Central Peru: The most notable beans come from the Chanchamayo Valley in the JunΓn region. They are characterized by their moderate body and bright acidity, and a delicious flavor profile that includes citrus, chocolate, caramel, and nuts. Nearby Satipo also produces high-quality coffee, with strong acidity, creamy body, and wonderful yellow and black fruit flavors.
Southern Peru: Beans produced in Cusco can be hard to find, but they are smooth, creamy, and contain notes of virtually every fruit imaginable. Complex specialty coffees from Puno have a distinct flavor profile but are also extremely well-balanced, floral and fruity, with predominant tropical flavors alongside caramel notes.
Types of Peruvian Coffee
- Capis Coffee: Capis is one of Peru's most popular and rare coffees. This coffee undergoes a somewhat unusual natural process. Coatis are allowed to eat the coffee beans. And after they defecate, the beans are collected. These are washed, roasted, and ground. As a result, this coffee is one of the most prized by people around the world.
- Urubamba coffee beans: Urubamba beans are grown in the Sacred Valley. These beans have a lovely aroma, are smooth, and are well wet-processed. These roasted and caramelized beans are a good choice as Peruvian souvenirs for those who wish to bring a gift from the depths of the Peruvian soil.
- Chanchamayo Coffee Beans: Between the edge of the Amazon and the eastern Andes, these beans are grown at high altitudes. They are medium to light-bodied and have bright acidity. Chanchamayo beans are organic and of high quality. They feature hints of chocolate, nutty, and sweet citrus flavors. Coffee brands such as Volcanica and Mount Comfort Coffee are the most exclusive and representative coffees in the Chanchamayo region.
- Quechua Coffee: This Peruvian coffee is grown in Puno and has won numerous international and local awards. It's undoubtedly one of the best coffees you can taste in Peru and Cusco.
- CafΓ© UchuΓ±ari: This coffee is grown in the forests near Pisac. This is also a Peruvian dung coffee. It's believed that when the coffee cherries ripen and turn red, they attract a wide variety of wildlife. Among them are coatis, whose dung is key to producing this wonderful coffee. Trying this coffee is one of the best things to do in Peru.