Central Peru

Central Peru is one of the country’s most traditional coffee-producing zones, with cultivation centered in the Chanchamayo Valley, Satipo, and Huánuco. Coffee production here dates back to the late 19th century, when the completion of the Central (Oroya) Railway opened access to fertile valleys for farming. Today, Central Peru remains a cornerstone of the nation’s coffee industry, producing large volumes of Arabica beans.

Characteristics

Altitude: Coffee grows between 800–1,800 meters, with higher elevations producing more complex flavors.

Climate: Warm days and cool nights in subtropical valleys create ideal conditions for bean development.

Varieties: Common cultivars include Typica, Caturra, Bourbon, and Catimor.

Farming Style: A mix of smallholder farms and larger estates, with increasing adoption of sustainable practices.

Flavor Profile

Central Peru coffee is known for its approachable and versatile cup, offering:

Mild acidity with medium body

Nutty, chocolate, and caramel notes

Subtle fruit undertones (citrus, red berries)

Smooth, clean finish

This makes it especially popular for espresso blends and everyday drinking coffees.

Why Central Peru Coffee Stands Out

Historic Importance: Chanchamayo was one of the first regions to export Peruvian coffee, shaping the country’s reputation.

Volume & Accessibility: Central Peru produces significant quantities, making it a reliable source for both domestic and international markets.

Balanced Profile: Its smooth, nutty character appeals to a wide range of consumers.

Tourism & Culture: Coffee farms in Chanchamayo are increasingly part of eco-tourism routes, combining agriculture with cultural experiences.

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