Discover the Depth of Peruvian Coffee: From the Andes to Your Cup

Peruvian Coffee: A Legacy Grown in the Highlands

Peru may not always be the first name that comes to mind when thinking of specialty coffee, but it should be. This Andean nation has been producing coffee since the 1700s, and in the last few decades, its beans have earned global recognition for their complexity, sweetness, and balance.

With altitudes that soar past 1,800 meters and a network of smallholder farmers dedicated to their craft, Peru is one of the most exciting—and underrated—origins in the coffee world.

 

A Brief History of Coffee in Peru

Coffee first arrived in Peru in the mid-1700s but wasn't cultivated for export until the late 1800s, when demand surged in Europe following crop losses in Indonesia. By the early 1900s, British investment in Peru led to the development of large plantations, which eventually were broken up and redistributed, empowering smallholders.

Today, most Peruvian coffee is grown by independent farmers on small plots of 2–3 hectares. Nearly 30% of these producers are members of cooperatives, helping them gain access to international markets and certifications like Fair Trade and Organic.

 

Coffee and Peruvian Culture

In Peru, coffee is both a livelihood and a symbol of resilience. It's woven into the cultural identity of many rural communities, particularly in highland regions like Cajamarca, San Martín, and Cusco. The pride Peruvian farmers have for their product is matched by their commitment to organic and sustainable practices—around 90,000 hectares of coffee farmland in Peru are certified organic.

The communal nature of Peruvian coffee is also reflected in the growth of cooperatives—organizations that empower farmers to work together, pool resources, and consistently improve quality through education and infrastructure.

 

The Coffee-Growing Regions of Peru

Peru's geography is diverse, and so are its coffee regions. The most well-known include:

• Cajamarca: Known for producing clean, sweet, and balanced coffees with notes of chocolate, citrus, and nuts.
• Cusco: Offers vibrant acidity and floral notes.
• San Martín: A rising star, especially for organic-certified lots.

These regions sit between 1,200–2,100 meters above sea level, making Peru an ideal location for high-altitude Arabica beans, which tend to develop greater sweetness and complexity.

 

Flavor Profiles of Peruvian Coffees

Peruvian coffees are celebrated for their:

• Smooth, medium body
• Sweetness reminiscent of caramel and brown sugar
• Fruity acidity with notes of citrus, stone fruit, or apple
• Nutty or cocoa undertones

This makes them approachable for new coffee drinkers and nuanced enough for connoisseurs.

 

Processing and Varieties

Most Peruvian coffee is washed, meaning the fruit is removed from the seed before drying. This helps maintain clarity and brightness in the cup. Coffee is typically fermented for 12–18 hours and then dried on patios or raised beds.

Common varietals include Typica, Bourbon, Catimor, and Caturra, each contributing different aspects of flavor, body, and acidity.

 

A Coffee That Honors Peru’s Legacy: Flor del Norte

At Escondido Specialty Coffee, we’re proud to introduce our latest single-origin release: Peru Cajamarca Flor del Norte.

Sourced from the Cooperativa Sol y Café, a group of nearly 800 smallholder farmers in Cajamarca, this coffee is grown using agroforestry systems that support biodiversity and sustainability. The coop has a strong reputation, winning the 2021 Golden Cup and consistently placing in the top 3 ever since.

Coffee Profile:

Origin: Jaen, Cajamarca, Peru

Altitude: 1,800 MASL

Varietals: Catimor, Caturra, Typica, Bourbon

Processing: Washed

Roast Level: Medium

Tasting Notes

Flor del Norte reveals a beautifully layered cup:

• Buttery caramel and deep fudge
• Spiced notes of cinnamon
• Bright orange citrus
• Rounded out with the earthiness of walnut

Each sip reflects the dedication of Peruvian farmers and the richness of Cajamarca’s terroir.

 

The Future of Peruvian Coffee

Peru has climbed the ranks to become one of the world’s top 10 producers of Arabica coffee. With improved infrastructure, growing investment in cooperatives, and a focus on quality, it’s poised to become a leader in specialty coffee.

For roasters and consumers alike, Peruvian coffee is a gift that continues to give—offering complexity, sustainability, and stories of resilience in every cup.