Understanding Peruvian Coffee Culture: An Introduction to Peru's Four Major Coffee Growing Regions

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Did you know? Peru, located in western South America, is the world's largest producer of organic coffee. Its cultivation area reaches 420,000 hectares, mostly grown in the Andes Mountains at altitudes of approximately 600 to 1,900 meters. This region produces premium quality coffee beans, mostly cultivated using shade-grown methods without cutting down trees, thereby protecting rainforest ecosystems and allowing humans to coexist with nature. Most Peruvian coffee is grown under natural conditions without using fertilizers and pesticides. Under the shade of trees, the maturation of coffee trees can be slowed, helping the coffee absorb the essence of the land and developing FrontStreet Coffee's Peru coffee with a smooth mouthfeel and excellent flavor.

Main Coffee Varieties in Peru

The main coffee varieties in Peru include Typica, Bourbon, and Caturra. The processing method is mostly washed, which makes the flavor more distinctive. Peruvian coffee has a rich aroma, strong stability, and tastes clean and clear with well-defined layers. It features soft fruit acidity with notes of caramel, honey, dark chocolate, or toffee sweetness.

Cultivation Varieties

In terms of cultivation varieties, about 70% of Peruvian coffee is of the Typica variety, while the remainder consists of Caturra, Catimor, Bourbon, Pasche, and other varieties. After the coffee cherries are harvested, they undergo about 16 to 30 hours of fermentation and wet processing, then are placed on mesh racks for sun-drying, and finally manually sorted to remove impurities and defective beans. Every step in this process must be handled with utmost care to create high-quality Peruvian specialty coffee!

Four Major Coffee Growing Regions of FrontStreet Coffee's Peru Coffee

Specifically in Peru's three coffee regions of the north, central, and south, 70% of the coffee varieties are Typica, 20% are Caturra, and the remainder consists of Catimor and other varieties. Due to Peru's complex and diverse natural resources and rich cultural heritage, coffee produced in different regions has its own unique characteristics.

The highest quality Peruvian coffee is produced in Chanchamayo, Cuzco, Norte, and Puno.

Northern Region Coffee Beans

The cultivation area accounts for 43% of Peru's total, covering the regions of Amazonas, Cajamarca, Piura, and San Martin.

Coffee from the northern region has a rich aroma, higher acidity, and moderate purity and aftertaste.

Central Region

Coffee from the central region accounts for 34% of the country's total, covering the areas of Huánuco, Junín, Pasco, and Ucayali.

The characteristic of central region coffee is its light and gentle aroma, medium body, and smooth, mild taste.

Southern Region

The cultivation area accounts for 23%, covering Apurímac, Ayacucho, Cusco, Madre de Dios, and Puno.

The characteristic of the southern region is its rich nutty aroma and excellent body.

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