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Region Overview
Northern Peru is home to some of the country’s most celebrated coffee regions, including Cajamarca, Amazonas, San Martín, and Piura. These areas sit along the northern Andes, where fertile volcanic soils, high elevations, and diverse microclimates create ideal conditions for Arabica cultivation. Coffee here is largely produced by smallholder farmers, many of whom are organized into cooperatives that focus on quality and sustainability.
Characteristics
Altitude: Farms range from 1,200 to 2,000 meters, producing dense beans with complex flavor.
Climate: Cool nights and warm days slow bean maturation, enhancing sweetness and acidity.
Varieties: Common cultivars include Typica, Bourbon, Caturra, Catimor, and Pache.
Farming Style: Predominantly small-scale, organic practices are widespread, with certifications like Fair Trade and Rainforest Alliance increasingly common.
Flavor Profile
Northern Peru coffee is prized for its balanced and nuanced cup, often described as:
Sweet notes of caramel, panela (raw sugar), and honey
Fruity tones of red berries, citrus, and tropical fruit
Medium body with lively acidity
Clean, smooth finish
This makes it especially popular in specialty markets and ideal for pour-over brewing methods.
Why Northern Peru Coffee Stands Out
Cooperative Strength: Farmers often work together in cooperatives, ensuring consistent quality and fair trade practices.
Specialty Recognition: Northern Peru has become a leader in producing award-winning coffees in global competitions.
Sustainability: Many farms emphasize organic cultivation and biodiversity preservation.
Export Growth: Northern Peru coffees are increasingly sought after in Europe, North America, and Asia.