Introduction to Cepro Yanesha COOP in Chanchamayo Region, Central Peru

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Coffee is one of the main agricultural crops with the highest production yield in Peru. Additionally, Peru occupies the largest proportion in the organic and fair trade coffee market and is also one of the world's largest coffee exporting countries. Peru possesses diverse regions and climates, producing many different varieties of coffee.

The Chanchamayo production area in central Peru is home to the indigenous Yanesha people. This high-altitude region, with elevations averaging between 1,550 and 1,850 meters, is an ancient indigenous reserve area with approximately 20,000 inhabitants who make their living by raising poultry and farming. To increase household income, 125 farmers established the Yanesha Cooperative CENTRAL DE PRODUCTORES YANESHA (CEPRO YANESHA) and began growing coffee. Under a program funded by the Dutch Rabobank Foundation, which provided capital and technical expertise, they started exporting one container (18 tons) to the European market in 2011. In 2012, they exported two containers, and by 2017, they were exporting 13 containers and some high-priced specialty green beans, greatly improving the income of local indigenous families.

The Yanesha Cooperative (Cepro Yanesha COOP) is located in remote mountainous areas with sparse populations. Their coffee cultivation methods all adopt organic practices. Under the assistance program of the Rabobank Foundation, experts guide organic cultivation, and through Rabobank's connections, sales are made to importers. Coffee-growing family members in the cooperative typically cultivate less than 2 hectares each. The cooperative is surrounded by natural pristine forests with tall trees and fertile soil. The intermittent heavy rains every afternoon bring abundant rainfall and humidity. The original flora and fauna create natural shade trees and add natural organic matter that enriches the soil.

Today, under the assistance program of the Rabobank Foundation, 70 coffee cooperatives have successfully cultivated and marketed coffee for export through this foundation. The coffee flavor features gentle citrus notes, very low fruit acidity, medium body, caramel sweetness, and a balanced mouthfeel. With captivating aroma and smooth texture, it offers sweet, delicate, and easy-drinking characteristics.

Peru was the territory of the ancient Inca Empire, covering an area approximately 35.7 times the size of Taiwan. Extending along the Andes Mountains, the highest mountain range in South America, it was here in 1533 that 180 Spaniards entered what became known as the city of gold, carrying away vast amounts of plundered gold back to Spain. Coffee cultivation began in the 18th century. The Andes Mountains extend throughout Peru, covering approximately three-quarters of the country. Located in South America, Peru's area exceeds half of Central America and is also the source of the Amazon River. Peru's total population is about 28 million people, among whom more than 200,000 small farmers grow coffee, with an average cultivation area of less than 2 hectares. Coffee is cultivated along the eastern side of the Andes Mountains, with extensive coffee growing areas that can be divided into three major regions: north, central, and south.

Northern Region:

Piura, Amazonas, San Martín

Central Region:

Huánuco, Junín, Pasco, Chanchamayo

Southern Region:

Cuzco, Ayacucho, Apurímac, Puno, Urubamba

Major growing areas include the Chanchamayo valley east of Lima, the northern mountain regions, and the western slopes of the Andes Mountains. There are more than 10 distinct regions that produce unique coffee flavors. The annual production is about 3 million bags of Arabica coffee, all processed using the washed method, primarily exported to the United States and Germany. Up to 98% of Peruvian coffee is grown in forested areas, with most production coming from small-scale farmers. Most Peruvian coffee is grown under natural conditions, and local farmers can hardly afford fertilizers and pesticides. Because of this, locally produced coffee is almost entirely organic. It is currently the third largest coffee exporter in South America and the ninth largest coffee exporter in the world. Coffee cultivation varieties include Typica, Bourbon, Caturra, and Pache.

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