Peruvian Coffee: Growing, Taste, and Buying Guide

Peru is a top coffee producer, known for its organic and Arabica beans. 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. Peru was an early adopter of coffee growing in the Americas and is a leading exporter of organic coffee. 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. Over 425,000 hectares of land are used to grow Peruvian coffee beans, supporting 223,000 families.

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 Peru Known for Coffee?

Yes, Peru is known for its coffee and is the second-largest exporter of organic coffee worldwide. Peru has the largest number of certified Rainforest Alliance coffee plantations in the world. According to the USDA Foreign Agricultural Service, Peru has about 90,000 hectares of certified organic coffee farms and exports over 30,000 tons of organic green coffee each year. Many Peruvian coffee exports are naturally organic because small farmers can't afford expensive chemical fertilizers and pesticides. Peruvian organic coffee is known for its balanced flavor with medium acidity and body. It features notes of spice, baking chocolate, syrupy sweetness, fruit, flowers, citrus, berries, nuts, caramel, chocolate, and cocoa.

Peru is known for its high-quality Arabica specialty coffees with unique flavors. Furthermore, Peru produces 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.

Where Does Peru Grow its Coffee?

Peru grows coffee 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.

1. Cajamarca
2. Piura
3. San Martin
4. Amazonas
5. Junin
6. Pasco
7. Huanuco
8. Cusco
9. Ayacucho
10. 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.

How Much Caffeine is in Peruvian Coffee?

An average 8-ounce (237 ml) cup of Peruvian coffee contains approximately 95 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 primarily consists of Arabica beans, known for having less caffeine than Robusta beans. Lighter roasts often have a bit more caffeine than darker roasts. For those who prefer decaf, Peruvian decaf coffee usually contains 2–5 milligrams of caffeine per 8-ounce cup. Many Peruvian decaf coffees use chemical-free processing methods like the Swiss Water or Mountain Water Process, resulting in 99.9% caffeine-free coffee.

Is Peruvian Coffee Strong?

No, Peruvian coffee is not generally considered "strong" in terms of caffeine. It has about the same amount as other Arabica coffees. "Strength" in coffee can refer to more than just caffeine. Peruvian coffee often has a "strong" flavor, meaning a rich, complex taste with pleasant bitterness. This flavor can be perceived as 'strong' by some.

What Does Peruvian Coffee Taste Like?

Peruvian coffee has a unique, complex taste due to its environment, processing, and variety. 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 is often sweet with a bright acidity, though some varieties have lower acidity. Peruvian coffee is light to medium-bodied, creamy, and smooth. It has a clean aftertaste with hints of chocolate, fruit, or spice.

Peruvian coffee's flavor profile varies by region and altitude. Peruvian Cajamarca coffee, from the northern highlands, has a sweet, bright flavor. It sometimes has fruity notes, unlike other Peruvian coffees. Peruvian coffee from the Chanchamayo region grows at higher elevations. It has a moderate body, bright acidity, and a flavor profile with citrus, chocolate, caramel, and nut notes. Medium-roasting Peruvian coffee brings out its balanced body, sweetness, and chocolatey, nutty flavors while preserving its complexity. This roast also enhances the washed process, adding bright acidity and clean, vibrant flavors.

Is Peruvian Coffee Good?

Yes, Peruvian coffee is high-quality because of its diverse regions, rich soil, high-altitude farms, and sub-tropical climate with wet and dry seasons. These conditions help the coffee cherries mature slowly, developing complex flavors. Peruvian specialty coffee is popular in the US, Europe, and Asia.

How to Choose the Best Peruvian Coffee?

To choose the best Peruvian coffee, follow the steps 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.

What is the Best Peruvian Coffee?

The best Peruvian coffee is typically single-origin and uses 100% Peruvian Arabica beans. These coffees often meet Specialty Coffee Association (SCA) standards, scoring 80 points or higher out of 100, evaluated based on aroma, acidity, body, and flavor complexity. Single-origin Peruvian coffee comes from one region, estate or microlot, allowing for a more distinct and traceable flavor experience.

Colipse offers some of the best Peruvian coffees that meet high standards. Colipse's Peru Juan Marco is a single-origin, specialty-grade coffee made with Typica, Castillo, Bourbon, and Catimor beans. It is Grade 1, SHG, and fully washed. This Peruvian coffee is ethically sourced from the Amazonas region. Produced by JUMARP, a cooperative of coffee farmers, the beans are grown at high altitudes (1,300-1,800 meters).

Where to Buy Peruvian Coffee?

You can buy Peruvian coffee beans from online retailers, specialty coffee shops, and direct suppliers. Specialty roasters like Mt Comfort Coffee, Black Peruvian Coffee, and Papachay Peruvian Coffee offer detailed information about roast levels and flavor profiles on their websites. Some online coffee stores, like Colipse, offer Peruvian coffee roasted to order. When you buy Peruvian coffee online from Colipse, your coffee is sourced directly from farmers and roasted in small batches only after an order is placed.

What are the Best Peruvian Coffee Brands?

The best Peruvian coffee brands are listed below.

• Mayorga Coffee: Founded in 1997 by Martin Mayorga, Mayorga Coffee is a specialty brand known for its high-quality, organic, and sustainably sourced coffee. The brand prioritizes direct trade with farmers and offers a variety of single-origin and blended coffees, including the popular Peru Los Andes Coffee with its chocolate, nutty, and caramel flavors.
• CENFROCAFE: CENFROCAFE, a Peruvian coffee cooperative founded in 1999, consists of over 2,800 small-scale coffee farmers in the Cajamarca region. They are known for high-quality, organic, Fair Trade coffee. CENFROCAFE focuses on sustainable farming, community development, and producing coffee with flavors of milk chocolate, dried fruit, and citrus.
• CECANOR: Cecanor Coffee, produced by the CECANOR cooperative, is known for its sweet, nutty flavors with hints of cocoa, maple syrup, and pineapple. This Fair Trade and organic coffee offers excellent value.
• Coop Sol & Café: Coop Sol & Café, a Peruvian coffee cooperative founded in 2005 in Cajamarca, is known for producing high-quality, organic, Fair Trade coffee. It supports over 1,000 small farmers by providing training, technical assistance, and market access. Its coffee is celebrated for its jasmine fragrance, sweet tropical fruit notes, and creamy body.

How to Make Peruvian Coffee?

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.