Peruvian Coffee Beans

The origins of Peruvian coffee can be traced back to the 1700s when coffee plants were first introduced by Spanish colonists. This South-American country’s favourable climate and suitable terrain in the country's high - altitude regions allowed coffee cultivation to thrive.

During the 19th century, coffee cultivation expanded, and Peru became a significant player in the global coffee market . Large estates, known as "haciendas," were established, primarily in the regions of Cajamarca, Amazonas, and Cusco. These regions continue to be key coffee - growing areas in Peru to this day.

The Andean Peruvian coffee bean belt.

The Andean Peruvian coffee bean belt offers a wide variety of flavour profiles due to the diverse microclimates and coffee varietals of high quality arabica . The higher altitudes and unique terroir contribute to the development of complex flavours and aromas in Peruvian coffee .

Peruvian coffee beans varieties

Peruvian arabica coffee beans are cultivated using various coffee varieties, each with its own distinct characteristics and flavour profiles . Here are some of the prominent coffee cherry varieties found in Peru :

• Typica: originating in Ethiopia and was brought to Peru during the colonial period.
• Bourbon: Bourbon is another heirloom variety that was introduced to Peru from the Bourbon Island now known as Réunion Island.
• Caturra: Caturra is a natural mutation of the Bourbon variety and is highly regarded for its productivity.
• Pache: Pache is a lesser-known coffee variety that is native to Peru.
• Catimor: Catimor is a hybrid variety resulting from a cross between Caturra and a resistant Timor variety. It was developed to combat diseases such as coffee leaf rust.
• Maragogipe: a large-beaned variety that originated in Brazil but is also grown in Peru.

Peruvian coffee production is not only an art but also a way of life for many farmers. Their dedication to sustainable and organic coffee practices as well as the country's unique geography offers an exquisite and distinctive cup of coffee .

Farming and harvesting techniques of the Peruvian coffee beans production

The farming and harvesting techniques used in Peru play a crucial role in ensuring the quality and flavour of the coffee. Many farmers choose to grow coffee trees under a canopy of taller trees providing shade and promoting complex flavours.

Processing and roasting of Peruvian coffee beans

Peruvian coffee farmers emphasise organic and sustainable farming methods, avoiding synthetic fertilizers and pesticides in favour of natural alternatives.

Peruvian coffee is handpicked, allowing for selective harvesting of only the ripest cherries. Processing methods include wet and dry processing. Different roasting levels are used on Peruvian coffee beans to highlight different flavours, aromas and unique terroirs.

Tasting notes and aromas of Peruvian coffee beans

The tasting notes of Peruvian coffee beans can vary depending on the specific growing regions, altitude, and processing methods. Peruvian coffee beans tend to offer nutty, chocolate and caramel notes with a balanced acidity.

Food pairings and brewing recommendations for Peruvian coffee beans

Because coffee in Peru has a rich coffee profile, we recommend a sweet treat while you drink your cup of Peruvian coffee. Dark or milk chocolate, nutty pastries or even fresh fruits are very good pairings for Peruvian coffee.

Pour-over and Cafetière coffee can highlight the balanced body, the fruity flavours and the nuttiness of Peruvian coffee. Espresso will enhance the chocolatey and nutty notes of Peruvian coffee as well as bringing more bitterness to the cup.