Peruvian Coffee: Growing Regions, Taste, and Best Brands
Updated - Team Colipse
Peruvian coffee is coffee grown in Peru, one of the world’s top ten coffee producers. Popular varieties include Typica, Bourbon, and Gesha. Peru is the second-largest exporter of organic coffee globally and has the most certified Rainforest Alliance coffee plantations in the world. Peru grows coffee in 338 districts across 17 regions. Key areas include the Andes, Chanchamayo, Amazonas, San Martín, Cajamarca, and the Southern Highlands. Peru is the 7th largest coffee producer in the world. Peruvian coffee has a unique, complex flavor with fruity, floral, and chocolatey notes, often sweet with a bright acidity and a clean aftertaste. The best Peruvian coffees are usually "single-origin," meaning they use 100% Arabica beans from Peru. When searching for Peruvian coffee beans, look for "specialty grade" from brands like Colipse that focus on traceability and give you detailed information about the coffee's origin, the farm it came from, and how it was processed.
What is Peruvian Coffee?
Peruvian coffee refers to coffee beans grown in Peru, one of the top ten coffee-producing countries. Peruvian coffee beans are almost exclusively Arabica and include varieties like Typica, Bourbon, Caturra, Catimor, Pache, and Gesha. Peruvian coffee beans mainly grow on the eastern slopes of the Andes Mountains in regions like San Martin, Junin, Cajamarca, and Amazonas.
Peruvian coffee beans remain less recognized than Brazilian beans. Coffee in Peru began early cultivation in the Americas in the mid-1700s and expanded commercially in the late 1800s. By the 1990s Peru emerged as a leader in certified organic coffee exports. Over 425,000 hectares of land are used to grow Peruvian coffee beans, supporting 223,000 families.
Peru follows the Specialty Coffee Association grading system and adds its own export classifications. Peruvian specialty coffe lots are scored for fragrance, flavor, aftertaste, acidity, body, balance, and uniformity. Exporters classify coffees as Strictly Hard Bean above 1,200 meters or Hard Bean between 900–1,200 meters. Higher altitudes produce denser, higher-quality beans.
Peruvian coffee comes in various forms. For example, "Peru single origin coffee" refers to coffee grown in a single Peruvian region or farm, while "Peruvian blend coffee" is a mixture of beans from multiple regions in Peru or other countries. "Peru maca coffee" isn't actually coffee, but rather a blend of coffee and maca, a Peruvian root known for its health benefits. Peruvian coffee is sold as whole beans for grinding before brewing or as instant coffee for quick preparation.
Is Peruvian Coffee Good?
Yes, Peruvian coffee is good due to its diverse growing regions, rich soil, high-altitude farms, and a sub-tropical climate with wet and dry seasons. These conditions help the coffee cherries mature slowly, which develops their complex flavors. Peru ranks as the second-largest exporter of organic coffee beans after Mexico, according to the United Nations Development Programme (UNDP). The country has 90,000 hectares of certified organic coffee farms and exports over 30,000 tons of organic green coffee each year.
Peruvian specialty coffee is considered very good for its high quality and international recognition. Around 6,000 families produce it with dedication, which improves their livelihoods and raises flavor standards. Peruvian specialty coffee gained global recognition in 2004 when Villa Rica farmer Dagoberto Marin Ludeña won the Gold Medal at the 31st International World Coffee Competition, placing Peru among the world’s best coffee producers.
In 2017, Peru hosted the Cup of Excellence for the first time, won by Cajamarca grower Juan Heredia Sanchez with 92.25 points for his Caturra Bourbon coffee. Other winners include Dwight Aguilar (2018, 2021), Grimanes Morales (2019), Hilda Leguia (2020), Blanca Cordova (2022), and Yoniser Mego (2023) with a Geisha coffee grown at 1,990 masl in Cajamarca. In 2018, Vicentina Phocco Paleroen earned recognition at the Specialty Coffee EXPO in Seattle with her Catimor, Tipica, Pache, and Bourbon varieties scoring 88.5 points.
Is Peru Known for Coffee?
Yes, Peru is known for high-quality organic coffee production but not for domestic consumption or café culture. The country has the world’s largest number of Rainforest Alliance certified plantations. Coffee ranks as the top agricultural export in Peru, according to a Ministry of Agrarian Development and Irrigation in Peru (MIDAGRI).
Peru is known for producing rare and expensive coffees, including coati coffee, also called "dung coffee" or "Peruvian poop coffee." Similar to Kopi Luwak, coatis, a raccoon-like animal native to Peru, consume coffee cherries, which are processed after passing through their digestive system. Other names for coati coffee include Uchuñari coffee and Capis coffee.
However, domestic coffee consumption in Peru remains low compared to production. Coffee drinking has grown in Lima and other cities, but people there still drink less per person than in coffee-producing countries or big consumer markets. Specialty coffee shops are growing in cities and tourist regions, yet most top-quality beans are exported.
Where is Coffee Grown in Peru?
Coffee is grown in Peru mainly in 338 districts across 17 regions, with key areas including the Andes, Chanchamayo, Amazonas, San Martín, Cajamarca, and the Southern Highlands. Most Peruvian coffee (87%) is grown in these regions: San Martín, Cajamarca, Junín, Amazonas, and Cusco. One of the largest coffee-producing region in Peru is San Martin, which produces 82,319 tons of coffee per year. Finca Churupampa is one of Peru's largest coffee plantations. It's located in San Ignacio, Cajamarca, and covers 230 hectares. Peruvian coffee thrives in the "high jungle" at elevations between 1,000 and 1,800 meters and is cultivated on 223,000 mostly family-run farms. About 85% of these farms cover 1 to 5 hectares, with only a small percentage exceeding this size, although some estates are larger.
What are the Main Coffee Growing Regions in Peru?
The ten main coffee growing regions in Peru are listed below.
- Cajamarca
- Piura
- San Martin
- Amazonas
- Junin
- Pasco
- Huanuco
- Cusco
- Ayacucho
- Puno
1. Cajamarca
Cajamarca, a department in the northern Peruvian Andes, is a major coffee exporter. Its high altitude, reaching 2,750 meters above sea level, makes it ideal for coffee cultivation. The main coffee-growing areas in Cajamarca include San Ignacio, Jaén, and Cutervo. The Cajamarca region covers about 33,317 square kilometers. It uses 53,038 hectares for coffee farming, producing 48,182 tons of coffee each year. The main coffee varietals grown there are Typica, Caturra, Bourbon, and Pacamara. Cajamarca coffee has sweet and acidic profiles, with flavors of vanilla, stone fruits, and molasses. Finca Churupampa and the CENFROCAFE cooperative are famous Cajamarca coffee farms known for high-quality, sustainable production.
2. Piura
Piura is a coffee growing region in northern Peru with a semi-tropical climate. It is located in steep valleys within the Andes Mountains at 900-2,000 meters above sea level. Piura is a smaller coffee producer than other regions, with 7,979 hectares dedicated to coffee and an annual production of 3,044 tons. Huancabamba is Piura's main coffee-growing area. Arabica varieties like Typica, Caturra, and Catimor are primarily cultivated there. Piura's most popular coffee farms, like Rosarios Altos in the Chicuate-Chinguelas conservation zone, produce sustainable, high-quality coffee. Piura coffee has a silky-sweet aroma, light body, high acidity, and nutty, chocolate, and caramel notes with a citrus finish.
3. San Martin
San Martin is a major coffee-producing region in Peru's northern highlands. The main coffee-growing areas in San Martin are Tocache, Lamas, El Dorado, Moyobamba, and Rioja, located across 15 districts and 12 localities. San Martin primarily cultivates Arabica varieties such as Typica, Caturra, and Catimor. San Martin coffee has a soft, floral aroma, medium body, and gentle acidity with citrus and malic notes. Its flavor is rich in chocolate, nuts, caramel, and fruits, with occasional floral, spicy, malt, or pine nuances. Famous coffee estates in San Martin include Finca La Esperanza, a small family farm in Soritor, and cooperatives like CENFROCAFE, known for organic and sustainable coffee.
4. Amazonas
The Amazonas region in northern Peru, bordering Ecuador, is known for its high-altitude, shade-grown coffee. The main coffee-growing areas in Amazonas are Chachapoyas, Utcubamba, Luya, and Rodríguez de Mendoza. The region dedicates 53,258 hectares of land to coffee cultivation, with farms reaching up to 2,000 meters above sea level. This produces about 582,000 60-kg bags of coffee yearly. Amazonas mainly grows Arabica coffee varieties such as Typica, Caturra, and Catimor. Amazonas coffee has a medium body, bright acidity, and diverse flavors like citrus, honey, chocolate, and lemongrass. It often has a clean, smooth finish due to washed processing. El Palto coffee from JUMARP and Chachapoyas coffee from COOPARM are popular Peruvian coffees from the Amazonas region.
5. Junin
Junín is one of the largest coffee-producing regions in Peru. The region has 80,000 hectares for coffee cultivation, producing 47,000 tons of coffee each year. Junín is located in the central highlands of Peru and has diverse landscapes including mountains, valleys, lakes, and forests. Chanchamayo and Satipo are two famous coffee-growing areas there. Chanchamayo coffee grows at elevations between 1,200 and 2,400 meters, producing bright acidity, fruity notes, and a balanced flavor. The main Arabica coffee varietals in Junín are Caturra, Catimor, and Typica. Junín coffee has a smooth, syrupy body, low acidity, and an enticing aroma. Its complex flavor profile combines fruity notes like tropical fruit, peach, and citrus, with sweetness similar to caramel and honey.
6. Pasco
The Pasco is a coffee growing region in central Peru, north of Junín. This region dedicates 10,794 hectares to coffee cultivation, producing 10,094 tons annually. Pasco's popular coffee varieties include Bourbon, Caturra, Catimor, and Pache. The main coffee-growing areas in Pasco are Villa Rica and Oxapampa, with high-altitude farms at 1,200 to 1,800 meters above sea level. Villa Rica and Yanesha coffees are high-quality Arabica coffees with bright acidity, floral aromas, and fruity notes with hints of chocolate and caramel. Yanesha coffee is a specialty coffee grown in the Pasco region of central Peru by the indigenous Yanesha people. Oxapampa coffee is another high-quality Arabica grown in Peru's Oxapampa province at altitudes of 1,000 to 1,800 meters.
7. Huanuco
Huanuco is a coffee growing region in central Peru located in the Andes Mountains and the Amazon rainforest. Huánuco has 16,202 hectares of coffee-growing land, producing 130,800 60kg bags or 7,850 tons of coffee annually. Huanuco's main coffee-growing areas, Leoncio Prado and Tingo Maria, have altitudes between 900 to 2,000 meters. This provides ideal conditions for quality Arabica coffee. Huánuco predominantly cultivates Arabica coffee, including Caturra, Catimor, and Typica varieties. Peruvian growers, like Clomalda Salvador Valverde from Finca Macora coffee estate, also produce award-winning Gesha coffee, which scored 87.27 points and ranked 20th in the 2020 Cup of Excellence (COE).
8. Cusco
Cusco, a historic and culturally rich region in the Peruvian Andes, is famous for its proximity to Machu Picchu and high-altitude coffee farms. Cusco's coffee farms, located at altitudes of 1,200 to 2,000 meters, are small, family-run, and average 2 hectares. The region's 53,580 hectares of coffee production yield 30,381 tons annually. Cusco's main coffee-growing areas, La Convención, Calca, Lares, and Quillabamba, each produce coffee with different characteristics. Calca coffee has honeyed sweetness, red apple notes, tannic qualities like oolong tea, and a caramelly finish. Lares coffee features floral aromas, citrus undertones, and a clean, crisp finish. Quillabamba coffee offers bright acidity, fruitiness, and hints of chocolate, with a smooth, balanced profile. Machu Picchu coffee features rich chocolate flavors, floral aromas, and citrusy acidity, resulting in a luxurious and well-balanced cup.
9. Ayacucho
Ayacucho is a coffee-growing region in southeastern Peru located in the Andean highlands and borders the Amazon rainforest. The main coffee-producing areas in Ayacucho include the Apurimac Valley and Huanta, with altitudes ranging from 900 to 1,600 meters. The region has 5,866 hectares dedicated to coffee cultivation, producing 64,500 60-kilogram bags, or 3,875 tons annually. Ayacucho mainly grows Caturra and Typica coffee, known for chocolate, cereal, black fruit, and caramel flavors. The Agrarian Coffee Cooperative of the Apurimac River Valley (CACVRA), one of Ayacucho's biggest cooperatives, has driven the region's coffee production for over 50 years. El Quinacho Cooperative in the VRAEM (Valley of the Rivers Apurimac, Ene, and Mantaro) area is known for its organic and Fair Trade-certified coffee.
10. Puno
The Puno is a high-altitude coffee growing region located in the far southern part of Peru. The coffee-growing areas near Lake Titicaca in the Puno region include Sandia Valley, Putina Punco, and Tambopata Valley. Puno has 10,858 hectares dedicated to coffee cultivation, producing 6,940 tons annually. The main coffee varieties grown there are Caturra, Typica, and Bourbon. Puno coffee has mild acidity, medium body, and complex flavors, including fruit, sweet, and chocolate notes. The Puno-based co-operative CECOVASA is known for its award-winning Tunki Coffee, a high-quality Arabica. Tunki Coffee is internationally recognized for its quality. It won the World's Best Organic Coffee award from the Specialty Coffee Association of America (SCAA) in 2010.
How Much Coffee Does Peru Produce?
Peru produces about 4.2 million 60-kg bags of coffee yearly, making up 2.4% of the world's coffee production, according to USDA Foreign Agricultural Service. Peru is the world's 7th largest and South America's 3rd largest coffee producer, after Brazil and Colombia. About a third of Peru's agricultural jobs are in the coffee market. Peru's coffee industry supports about 223,000 families and employs an estimated 2 million people throughout its supply chain.
Peru coffee production is largely export-oriented, with approximately 91% exported annually. Peru ranks ninth globally in coffee exports and fifth in Arabica coffee. Peru is a leading exporter of organic and Fair Trade coffee. Peru exports 28% of its coffee to the United States, making it its top market. In the 2023/2024 marketing year, Peru exported 3.826 million 60 kg bags of coffee. The world’s second-largest organic coffee exporter after Peru is Mexico.
How is Coffee Produced in Peru?
Coffee production in Peru involves several key stages, from cultivation and harvesting to processing and transportation. Most Peruvian coffee grows in the shade of trees. This protects the plants from harsh sun, preserves biodiversity, and creates a microclimate that helps conserve the environment. Coffee farming in Peru often uses traditional and organic methods, like natural fertilizers and recycling coffee pulp, and avoids chemicals.
Peru has one coffee harvest season running from March to September, peaking between April and July. Peruvian coffee cherries are hand-picked to ensure only ripe ones are selected. Most Peruvian coffee is washed. This means the cherries are pulped, fermented, washed, and dried. This creates a clean, bright flavor with high acidity. After washing, the beans are sun-dried, which takes up to eight days. Some coffee is dried using solar dryers. Some Peruvian coffees use a red honey processing method, a hybrid combining washed and natural processes.
Peruvian coffee farmers transport harvested coffee beans to local processing centers or collection points using various methods, including carrying them on foot, using mules, or driving small trucks. These centers, often run by cooperatives or independent traders, prepare the coffee for export. Finally, the processed coffee is packed into 60 kg sacks and transported to Lima for shipment overseas.
What Does Peruvian Coffee Taste Like?
Peruvian coffee has a unique, complex taste due to its environment, processing, and varietals. Peruvian coffee tastes sweet with bright acidity, offers a light to medium body, and leaves a clean finish with notes of chocolate, fruit, or spice. Peruvian coffee has aromatic, fruity, and floral notes, including hints of citrus, plum, or tropical fruits. It has a chocolatey and nutty character with notes like cocoa, nougat, toffee, or caramel.
Peruvian coffee's flavor profile varies by region and altitude. Peruvian Cajamarca coffee, from the northern highlands, has a sweet, bright flavor. Peruvian Chanchamayo coffee grows at high elevations and has a moderate body, bright acidity, and a flavor profile with citrus, chocolate, caramel, and nut notes. Medium-roasting Peruvian coffee highlights balanced body, sweetness, and chocolate-nut flavors while keeping complexity. This roast enhances the washed process by adding bright acidity and clean, vibrant flavors.
Is Peruvian Coffee Strong?
No, Peruvian coffee is not generally considered "strong" in its flavor or caffeine. Peruvian coffee has a layered, complex profile with some bitterness that people may interpret as bold strength. A 2020 study in the journal Sensors by Gancarz Marek found that Peruvian coffee had more pyridine than Arabica beans from Brazil, Ethiopia, Guatemala, and Costa Rica, which gives it roasty, bitter, and smoky notes. This flavor can be what some people perceive as 'strong'.
Peruvian coffee is not strong in terms of caffeine either. An average 8-ounce (237 ml) cup of Peruvian coffee contains approximately 95 milligrams (mg) of caffeine, typically ranging from 80 to 120 mg. This is similar to other Arabica coffees. However, factors like the specific bean variety and brewing method can influence the caffeine content. Peruvian coffee consists of Arabica beans with lower caffeine content than Robusta beans. For those who prefer decaf, Peruvian decaf coffee usually contains 2–5 milligrams of caffeine per 8-ounce cup.
What are the Best Peruvian Coffee Beans?
The following are the six best Peruvian coffee beans.
- Colipse Peru El Palto
- Pachamama Peru Coffee
- Volcanica Peru Coffee
- Fresh Roasted Coffee Organic Peruvian
- Amazon Fresh Peru Coffee
- Mayorga Coffee Peru Amazonas
1. Colipse Peru El Palto
Colipse Peru El Palto is a specialty-grade, single-origin Arabica coffee made with Typica, Castillo, Bourbon, and Catimor beans. The beans come from Yamon District in Utcubamba Province, Northern Peru. Colipse Peru El Palto coffee beans grow at 1,300–1,800 meters under the Organic certified JUMARP coffee cooperative. They are Grade 1, SHG, and fully washed.
Colipse Peru El Palto ranks among the best Peruvian coffees for its superior flavor because it is freshly roasted to order, unlike stale grocery store beans. It has lemon, dark chocolate, herbal, and spice notes with medium acidity, balanced body, earthy-sweet aroma of citrus and cocoa, and sharp flavor definition. Colipse Coffee is a specialty brand from Albuquerque that sells roasted-to-order coffee beans online.
2. Pachamama Peru Coffee
Pachamama Coffee Peru is an organic, medium roast coffee sourced from Santa Teresa, Cusco in the Peruvian Andes. Pachamama Coffee offers the best organic Peruvian coffee beans grown under certified shade using organic, regenerative farming and fair trade practices. This coffee comes from a farmer-owned COCLA (Central de Cooperativas Agrarias Cafetaleras) coffee cooperative of over 8,500 families. It is USDA organic, ethically sourced, and grown without chemicals. Ideal for people who want clean, natural coffee from Peru.
3. Volcanica Peru Coffee
Volcanica Peru Coffee is an organic, medium roast coffee sourced from the Chanchamayo region in the highlands of the Peruvian Andes. Volcanica offers one of the top-rated Peruvian coffees, backed by hundreds of positive reviews across Amazon, Yelp, Trustpilot, and their own website. Ideal for someone who trusts established brands and follows crowd recommendations over unknown alternatives. It comes in 16 oz, 3 lb, or 5 lb bags starting at $16.99.
4. Fresh Roasted Coffee Organic Peruvian
Fresh Roasted Coffee Organic Peru is a USDA Organic medium roast from the Aprysa cooperative in Rodríguez de Mendoza, Peru. Fresh Roasted Coffee Organic Peru is the best Peruvian coffee for buying in bulk, available in 2 lb, 5 lb, and 30 lb sizes. It is ideal for brewing large quantities like 12 cups daily or gallons for 100 people in offices, cafés, or busy homes, delivering consistent flavor and cost-efficiency at scale. Their 5 lb bag costs $54.99 ($0.69 per ounce), while the 30 lb option is $299.99 ($0.625 per ounce).
5. Amazon Fresh Peru Coffee
Amazon Fresh Organic Fair Trade Peru Coffee is a USDA Organic certified medium roast sourced from Peru and sold as whole beans. It is one of the best affordable Peruvian whole bean coffees under $10, offering ethical, chemical-free beans for budget-conscious shoppers. However, it only comes in whole bean form, so it must be ground at home for French press, cold brew, or pour-over brewing.
6. Mayorga Coffee Peru Amazonas
Mayorga Coffee Peru Amazonas is a certified organic, light roast coffee sourced from the high-altitude Amazonas region of Peru. This coffee is produced in partnership with the COOPARM Co-op, known for its commitment to regenerative farming, direct trade, and social development programs. Mayorga was COOPARM’s first direct U.S. roaster and maintains a strong relationship through ongoing visits and fair pricing well above Fair Trade minimums. The beans are Non-GMO, USDA Organic, specialty grade, and tested for mold, offering a clean, ethical cup with full traceability.
How to Choose the Best Peruvian Coffee?
To choose the best Peruvian coffee, start by selecting single-origin beans that use 100% Peruvian Arabica and score 80 or higher on the Specialty Coffee Association scale. Look for single-origin beans to ensures distinct, traceable flavors from one region, estate, or microlot. Find the best Peruvian coffee by following the detailed tips below.
- Understand Flavor Profiles: Identify your taste preferences, such as fruity, floral, or chocolatey notes. Explore regional variations like bright acidity from northern regions or sweeter, heavier flavors from southern regions in Peru.
- Select the Right Roast Level: Choose medium roasts for balanced flavor, light roasts for fruity and floral highlights, or dark roasts for chocolatey, nutty notes.
- Consider Acidity and Body: Opt for coffee with the desired acidity and body, ranging from lively and bright to creamy and smooth.
- Focus on Freshness: Buy freshly roasted Peruvian beans (7-14 days post-roast) and grind them just before brewing for maximum flavor.
- Check Ethical Practices: Support sustainable farming by selecting coffee with certifications like Organic, Fair Trade, or Rainforest Alliance.
- Choose Brewing Methods: Match coffee to brewing techniques, such as espresso, French press, pour-over, or cold brew, to highlight specific flavor characteristics.
Where to Buy Peruvian Coffee Online?
You can buy Peruvian coffee beans online from supermarkets, specialty coffee shops, and specialty coffee brands online, such as Colipse Coffee. Our Peruvian coffee beans deliver specialty-grade quality using Typica, Castillo, Bourbon, and Catimor varieties. The price starts at $21.50 USD for a 12 oz bag. When you buy Peruvian coffee online from Colipse, your coffee comes with free US shipping and bulk discounts on larger orders.
How to Make Peruvian Coffee at Home?
The following 5 steps shows how to make traditional Peruvian coffee.
- Select Quality Beans: Choose freshly roasted, 100% Peruvian Arabica beans, considering single-origin options for unique regional flavor profiles.
- Grind the Beans: Use a burr grinder for consistent grinding. Match the grind size to your brewing method—coarse for French press, medium-fine for drip, and fine for espresso.
- Choose a Brewing Method: Highlight the coffee’s flavors with methods like pour-over for brightness, French press for richness, or espresso for boldness.
- Brew with Precision: Use filtered water heated between 195-205°F and follow appropriate coffee-to-water ratios. Adjust steeping or brewing times based on the method.
- Serve and Enjoy: Drink black to savor the balanced flavors or add sweeteners like sugar, dulce de leche, or condensed milk if desired.
How Does Peruvian Coffee Compare to Coffee from Other Countries?
Peruvian coffee is often organic and grown at high altitudes, creating a cleaner, more nuanced taste than coffee from other countries. This distinguishes it from Colombian coffee (known for its bold flavor) or the spiciness of Ethiopian beans. While Colombian coffee has a cabbage-like aroma due to high sulfur compounds and Brazilian coffee has bittersweet chocolate and nutty notes, Peruvian coffee offers a cleaner, more vibrant taste. Unlike Peruvian coffee's balanced flavor, Ethiopian coffees are known for citrus aromas. Peru, a top coffee producer like Sumatra or Mexico, is known for its high-quality Arabica beans with bright acidity and fruity or floral notes.
What is the Difference between Peru and Honduras Coffee?
Peruvian coffee, grown high in the Andes, is known for its bright acidity and nutty, fruity flavors. Honduran coffee, grown in a tropical climate, typically has chocolatey, sweet flavors and a smooth body.