Most coffee in Peru is grown on small farms, which are organized into larger cooperatives. Together, they are able to share resources and knowledge while expanding their access to larger international markets.
Farmers in Peru grow specialty-grade, Arabica coffee beans, which can include Typica, Bourbon, Geisha, and other varieties. They use organic and regenerative farming practices that help give back to the land and keep it healthy for generations to come.
What Makes Peruvian Coffee Special?
Peruvian coffee is unique because of the conditions it’s grown in:
- High altitude: Coffee grown at higher altitudes matures more slowly. This results in more complex flavors.
- Small-scale farms: The small coffee farms in Peru are tended to by real people who do most of the work by hand, which ensures their coffee meets the highest quality standards.
- Organic farming: Organic coffee farming has been the standard in Peru, even before achieving organic certification. This means coffee and coffee farms are chemical-free, which is safer for everyone.
Flavor Profile and Tasting Notes of Peruvian Coffee
The flavor of the coffee is shaped by where it is grown, so the flavor of Peruvian coffee will differ by region. What you can expect from most Peruvian coffee is:
- Profile: Smooth, balanced, clean finish
- Tasting notes: Orange, chocolate, almond
- Body: Rich, clean cup with a light body
- Process: Washed
Sourcing and Origin
Peru has many coffee-growing regions, but some of the most well-known regions are:
- Amazonas
- Cajamarca
- Cusco
- Junin
- San Martín
- Ayacucho
At Mayorga, we source our Peruvian coffee from Finca Churupampa, located in the Cajamarca region. This northern area of Peru is traversed by the Andes and features rugged terrain at high altitudes, all of which come together to form a brighter, more acidic coffee.
Why Choose Our Peruvian Coffee
We take pride in having a direct partnership with the producers at Finca Churupampa. Without middlemen, we are able to develop long-term, transparent partnerships that make our coffee fully traceable. We pay above fair price and aim to empower coffee growers who have long been exploited.
All of our coffee is 100% organic certified and grown using regenerative practices. No harmful chemicals are used in the production of this coffee, resulting in a clean cup for consumers. Our coffee is slow-roasted in-house to maintain quality and freshness.
Best Brewing Methods for Peruvian Coffee
Peruvian coffee is versatile and can be brewed using any method. You can choose an extraction method that leans more into the brightness or more into the body.
Popular brewing methods for Peru coffee beans are:
- French press: When you have a little more time to dedicate to your coffee, go with a French press. Use a coarse grind and keep water temperature between 195°F and 200°F. This produces a smooth, silky cup you can enjoy throughout the morning.
- Pour-over: Using a pour-over method like the popular V60 gives you a sweet, flavorful cup that’s ready in about 2-3 minutes. Use a medium-fine grind and keep water between 202°F and 205°F. Use a ratio of 1:15 to 1:17 of coffee to water, and take your time letting your coffee bloom.
- Drip: Drip is perfect for mornings when you don’t have a lot of time to brew but still want a flavorful cup. Use a medium grind, a ratio of 1:16 to 1:18 of coffee to water, and keep your water between 195°F and 205°F to produce a balanced cup without the stress.
Comparing Peruvian Coffee with Other Origins
Latin America is well-known for its coffee, but the climate and conditions in each country and region are vastly different. Factors like soil, elevation, and climate mean that each country produces coffee beans with distinct characteristics and natural flavors shaped by origin.
This is how the coffee from Peru compares to coffee from other Latin American countries:
