Peruvian coffees are grown very high in the Andes Mountains. This exceptional altitude creates a coffee with bright acidity, gentle sweetness, and medium to light body. These Certified organic coffees are from cooperatives of small farmers.
Cup Profile: Bright, Sweet, Medium-Light Body
Harvest Times: November - March
Altitude Meters: 1,200 - 2,000
Botanical Varieties: Typica, Bourbon, Cattura, Pache
Growing Regions: Chanchamaya, Cuzco
Specialty Preparations: Pulped Natural - Semi-washed by pulping with water before patio drying
Washed - Pulping and fermentation before patio dryingIntroduced: Introduced in 18th Century
Peruvian coffees are grown very high in the Andes Mountains. This exceptional altitude creates a coffee with bright acidity, gentle sweetness, and nice medium-light body. Peru is an excellent origin for organic coffees, due to the hard work of a few exporters/importers in getting the farms and the mills up to organic standards.
Wet-processed coffee from the Chanchamayo Valley, about 200 miles east of Lima in the high Andes, has the best reputation of the Peru coffees. The Cuzco region, particularly the Urubamba Valley, also produces respected wet-processed coffee. The highest grade is AAA, Certified organic coffees from cooperatives of small farmers in Northern Peru.
As with most Peruvian agricultural crops throughout the country, coffee producers face two major constraints. First, a lack of credit, as private banks still do not accept the farmers often untitled land as loan collateral, and there is no official government lending institution. Second, during theland reform of the 1970s, land was divided into small plots, making it extremely difficult to efficiently manage coffee production, harvesting and processing. The average coffee finca in Peru is less than 10 hectares. |
Your Cart
