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Peruvian Coffee
Global standing: Peru is the 7th largest coffee producer in the world.
Organic leader: It is the second-largest exporter of organic coffee and has the most Rainforest Alliance certified plantations worldwide.
Fair trade: Peru is the world’s biggest exporter of fair-trade coffee, supporting smallholder farmers through cooperatives.
Varieties: Popular Arabica strains include Typica, Bourbon, and Gesha.
Regions: Coffee grows in 338 districts across 17 regions, especially in Chanchamayo, Cajamarca, Amazonas, San Martín, and the Southern Highlands.
Altitude: Beans are cultivated at high elevations in the Andes, which enhances acidity and flavour complexity.
Flavor Profile
Taste: Typically sweet, bright, and clean, with fruity, floral, and chocolatey notes.
Acidity: Often has a bright acidity balanced by smooth sweetness.
Aftertaste: Known for a clean finish that makes it versatile for different brewing methods.
| Region | Altitude Range | Flavor Notes | Specialty |
| Chanchamayo | 1,200–1,800 m | Fruity, nutty, balanced | Widely exported |
| Cajamarca | 1,500–2,000 m | Floral, citrus, chocolate | Specialty single-origin |
| Amazonas | 1,200–1,800 m | Sweet, mild, clean | Organic focus |
| San Martín | 1,200–1,600 m | Bright acidity, tropical fruit | Rainforest Alliance |
| Southern Highlands | 1,600–2,200 m | Complex, full-bodied, cocoa | Premium micro-lots |
Why Peruvian Coffee Matters
Sustainability: Strong emphasis on organic and fair-trade practices.
Recognition: Though overshadowed by Colombia and Brazil, Peru’s coffee is gaining global attention, with brands like Starbucks offering seasonal Peruvian blends.
Single-origin appeal: Many roasters highlight Peruvian beans for their unique terroir-driven Flavors.
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