FrontStreet Coffee · An Introduction to Peruvian Coffee: Flavor Profiles, Varieties, Growing Regions, and Processing Methods

Although Peru has a relatively short history of coffee cultivation, Peruvian coffee is rapidly gaining recognition and making its mark in the international market as an emerging contender.

Located in western South America, Peru boasts a coastline stretching 2,254 kilometers. The Andes Mountains run through the country from north to south, with mountainous terrain covering one-third of the nation. This region belongs to the tropical desert zone, characterized by a dry and mild climate. Most Peruvian coffee is grown at the foothills of the Andes Mountains, where high-quality, traditional Central American premium coffee beans are produced in abundance.

Peruvian coffee beans are most renowned for those produced in the central Chanchamayo region and the southern Cusco region. Additionally, some areas in northern Peru also produce distinctive organic coffee. Organic coffee is cultivated using shade-grown methods. Although shade-growing techniques result in lower coffee bean yields, the quality can reach the standards of exceptional coffee. This is because the shade provided by trees slows down the maturation of coffee plants, allowing them to develop fully, resulting in higher natural content, cultivating superior flavors, and reducing caffeine content.

This coffee has an annual production of less than 2,000 kilograms, with most of it exported to the United States—approximately 1,400 kilograms annually. In the US, a single cup costs $60, while one kilogram can reach as high as $1,400. Even in its country of origin, drinking a small cup in a Peruvian coffee shop costs over ten dollars, making it one of the most expensive coffees in the world.

The Raccoon Processing Factory

This premium coffee from Peru's Amazon region has become the most expensive and delicious coffee thanks to a South American native species of long-snouted raccoon that lives at altitudes between 1,800 and 4,000 meters. This raccoon is not large, about the size of a domestic cat, with a notably long snout. Raccoons love to eat fresh, fragrant fruits. After these raccoons carefully select and consume mature, fresh coffee cherries, the fruit skin and pulp are digested in their digestive system. The coffee beans, unable to be digested, undergo fermentation within the raccoon's digestive tract, which breaks down the proteins in the beans, thereby reducing their bitterness. The beans are then excreted, after which they are manually cleaned and roasted, producing coffee with a unique flavor that becomes highly sought after in the international market.

Its uniqueness lies in the fact that the entire series of processing steps—from removing the coffee cherry skin to other procedures that would normally require machinery—are magically completed within the raccoon's digestive system over 4 to 6 hours! Absolutely natural.

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