Peru

Producing Region

Cajamarca, Chirinos and Cuzco

Harvest

April - October

For more than a decade,  Peru coffee associations have been working  hand in-hand with local communities to enhance the supply of Peruvian coffee through farming practices, processing and logistics. Improving yields in an environmentally responsible way is key to ensuring long-term economic success for Peru’s coffee farmers and for a sustainable coffee supply expansion.
Pruning, promoting contour plantations for soil conservation and fertilisation are all important practices to share.

Improving quality is also key, through sharing knowledge of selective harvesting and wet-milling and also through investment into new dry-milling facilities. The difficult logistics in Peru are legendary and these have to be tackled efficiently to ensure the journey from farm to mill to port does not compromise the quality of the coffee in any of its forms.

Peru is known for the consistent cupping characteristics of its commercial grades, and also offers differentiated coffees of high quality, traceability, and certification. The greatest volume of Peru coffee falls into either the MCM / Grade 2 category, or the MC / Grade  3 category. These coffees have medium acidity and fair body, with pleasant clean flavours.