Peru Coffee Region Chanchamayo: Cultivation Varieties and Flavor Characteristics

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Peru: The Land of Ancient Inca Empire

Peru is the land of the ancient Inca Empire, covering an area approximately 35.7 times the size of Taiwan, stretching along the Andes Mountains, the highest mountain range in South America.

In 1533, 180 Spaniards entered what was known as the City of Gold, carrying away vast amounts of plundered gold back to Spain. Coffee cultivation began in the 18th century, with the Andes Mountains extending throughout Peru, covering approximately three-quarters of the country's area.

Located in South America, Peru's area exceeds half of Central America's combined area and is also the source of the Amazon River. Peru has a total population of about 28 million people, including more than 200,000 small farmers who grow coffee, with an average planting area of less than 2 hectares.

Coffee is cultivated along the eastern side of the Andes Mountains at altitudes of [altitude missing in original text], with vast coffee-growing areas that can be divided into three major regions: north, central, and south.

Coffee Growing Regions

Northern Region: Piura, Amazonas, San Martín

Central Region: Huánuco, Junín, Pasco, Chanchamayo

Southern Region: Cuzco, Ayacucho, Apurímac, Puno, Urubamba

The main growing areas include the Chanchamayo Valley east of Lima, the northern mountainous regions, and the western slopes of the Andes Mountains. More than 10 distinct regions can be identified for their unique coffee flavor profiles.

Production and Exports

Annual production is approximately 3 million bags of Arabica coffee, all processed using the washed method, with main exports to the United States and Germany.

Up to 98% of Peruvian coffee is grown in forest areas, with most production carried out by small farmers. Most Peruvian coffee is grown under natural conditions, and local farmers can barely afford fertilizers and pesticides. Because of this, locally produced coffee is almost entirely organic coffee beans.

Peru is currently the third-largest coffee exporter in South America and the ninth-largest coffee exporter in the world. Coffee varieties include Typica, Bourbon, Caturra, and Pache.

Northern Region Details

The northern coffee growing area accounts for 43% of Peru's total coffee cultivation, including the Amazonas, Cajamarca, Piura, and San Martín regions.

• Altitude: 1,250 – 1,950 meters
• Humidity: Maximum 12%
• Color: Dark green, blue-green
• Flora: Asteraceae, bitter almond trees, ferns, Bromeliaceae, Orchidaceae, Cedrela
• Fauna: Cock-of-the-rock, cougars, giant anteaters, Andean deer, squirrels
• Coffee Characteristics: Aromatic, high acidity, moderate aftertaste, medium body

CAJAMARCA

The Cajamarca region is located in northern Peru, named after its capital city and covering the northern end of the Peruvian Andes. The region's advantages include an equatorial climate and soil suitable for coffee cultivation.

Although most producers in the region are small farmers, they are often well-organized and belong to organizations. These organizations provide producers with technical assistance, training, loans, development, and various forms of social support. One such organization, CENFROCAFE, operates in the area with 1,900 small farmers, promoting coffee roasting and local cafés to help farmers diversify.

• Altitude: 900-2,050m
• Harvest: March-September
• Varieties: Typica, Caturra, Bourbon, Pache, Catuai

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