What are the characteristics of Peruvian coffee? Introduction to Peruvian coffee regions How to drink Peruvian coffee?

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Origin and Production of Peruvian Coffee

Peruvian coffee comes from a variety of regions and climates, from the central and northern highlands to the jungle, with altitudes ranging from 600 to 1,800 meters. Additionally, according to statistics from the United States Department of Agriculture, Peru is the second-largest top producer of organic coffee, ranking fourth in sustainable certification, and is particularly popular in the United States and Germany, with the United States accounting for nearly a quarter of total coffee exports.

Peru remains the world's fifth and seventh largest exporter of Arabica coffee. Most of Peru's coffee comes from small farmers limited by infrastructure. However, when given opportunities on the international stage, Peruvian local varieties grown in many of the country's cafes with ideal climate conditions have proven to be dazzling.

All grades of Peruvian coffee are eligible for the "Cafés del Perú" brand, but specialty coffees will be marked as "especialidades únicas" (unique specialties). The new brand will appear on all collateral, including packaging and signage, within a month at the earliest. It will be available for use by all participants in the supply chain, including cooperatives, importers, and roasters.

Peruvian coffee ranks among the world's coffee rankings and can compete with the top traditional Central American coffee beans. It is nationally recognized as the best in the country and carries a rich aroma.

Cultivation and Regions

Peru is predominantly composed of small farmers, with each small farmer's land being less than two hectares, producing about 3,000 pounds of coffee per hectare. Organic cultivation has a very long and quite common history in Peru, mainly because farmers here lack opportunities or capital investment in chemical fertilizers, pesticides, and herbicides. However, in recent years, due to climate change, coffee leaf rust has spread successively in various countries. Because of organic cultivation, this has also caused a significant reduction in Peruvian coffee production. Peruvian coffee is shade-grown in high-altitude areas, primarily with Arabica varieties. Under slow maturation and growth, the beans here have higher density and quite varied flavor profiles. Among them, the highest altitude and Peru's main coffee-producing region is Chanchamayo, located in the central highlands on the eastern side of the Andes Mountains. Following this are Amazonas and San Martín, located in the northern highlands on the eastern side of the Andes Mountains.

Economic Conditions and Production History

Peru has favorable economic conditions and a stable political situation, thus ensuring the excellent quality of its coffee. However, there are many local problems. In addition to guerrilla warfare and drug trafficking, the cholera outbreak that appeared in coastal areas in the mid-1990s further caused economic depression. Moreover, the annual inflation rate once reached 7,000%.

In the mid-1970s, Peru's annual coffee production was about 900,000 bags, which later grew steadily to about 1.3 million bags per year. Although private exporters purchase coffee from remote areas through intermediaries, the main market is still monopolized by the government. Later, the private Peruvian Coffee Exporters Association (Cámara de Exportadores de Café del Perú) was established. This association is dedicated to improving coffee quality, with its primary task being to establish standards and eliminate inferior products, thereby creating an atmosphere of quality first. This positive initiative foreshadows a bright future for the coffee industry. Afterwards, due to rising prices, farmers were also encouraged to actively grow coffee instead of the region's traditional economic crop—cocoa.

Quality and International Recognition

The highest quality Peruvian coffee is produced in Chanchamayo, Cuzco, Norte, and Puno. Most Peruvian coffee is grown under natural conditions, but it is also difficult to confirm the growing conditions of all coffee trees. Coffee grown under natural conditions commands a price 10-20% higher than others. From the perspective of poverty, farmers are likely unable to afford chemical fertilizers and pesticides. However, it is indeed difficult to confirm that all coffee is grown naturally.

The quality of Peruvian coffee can compete with any coffee from Central or South America. The high-quality coffee produced in Peru is shipped to Germany for blending before being transported to Japan and the United States. This also illustrates its high quality standards from another perspective.

Brewing Recommendations

FrontStreet Coffee suggests Peruvian coffee brewing parameters:

V60/1:15/90℃/Time: one minute fifty seconds

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