As an origin, Peru has all the conditions necessary to produce world-class coffee: concentrated volumes of coffee growing at and above 1700 meters, a prominence of Typica, Bourbon, and Caturra, and a movement among the producing population away from subsidence-farming and toward quality coffee production. As Peru is relatively new to the specialty-coffee world, a few challenges directly related to this matter still exist. Peru’s coffee culture isn’t as strong as other major producing companies; it has no national federation or coffee-grower institution like Colombia and Costa Rica do. Also, the distance between the farms and parchment delivery points, in general, is very significant, so farmers tend to wait for a full load before driving their coffee to town, which can negatively impact the quality. Infrastructure on farms is also in need of attention. Most farmers dry their coffees on tarps laid out on the ground. As more incentives for the production of coffee with high cup scores are put in place, we hope to see these challenges quickly disappear as Peru moves full-stride into the specialty-coffee world.
Although these challenges call for very clear and direct solutions, this hasn't stopped Peru from producing some very impressive coffee year after year—as evidenced by the establishment of the first Peruvian Cup of Excellence competition in 2017. Peruvian coffees are indeed on the rise!
Farm: Various smallholder farmers
Variety: Bourbon, Typica, Caturra
Proc. Method: Washed
Elevation: 1700 - 2000 masl
Tasting notes: Fruity with raspberry, grapefruit, lemon, & grape, nice caramel sweetness & a smooth mouthfeel.