Peru’s specialty coffee regions: A legacy of unique origins and sustainable practices

Peru is a leading producer of specialty coffee, known for its high quality and complex, rich flavors. These characteristics are nurtured by ideal climate and soil conditions, combined with organic farming methods.

Peru's position in the global coffee industry

Peru is a naturally favored region for specialty coffee cultivation, blessed with optimal conditions for coffee growth. It is a top producer and exporter of organic coffee worldwide, ranking 9th in global coffee exports, following Brazil, Vietnam, Colombia, Indonesia, Ethiopia, Honduras, India, and Mexico.

In recent years, Peruvian coffee has gained increasing recognition, gradually establishing its position in the international market. In 2023, 13 types of Peruvian coffee received awards at the 8th AVPA Paris International "Coffee Roasted at Origin" Competition.

By 2014, Peru was among the top 20 coffee-producing countries globally, with a production of 256,241 tons over 399,523 hectares, according to FAO statistics in 2013. Peru's coffee is exported to the USA, Germany, Belgium, Colombia, Sweden, and other countries. Thanks to its superior quality and unique processing methods, Peru has risen to the fifth-largest exporter of Arabica coffee worldwide.

Peruvian farmers' commitment to organic and sustainable farming methods not only protects the environment but also enhances the value and reputation of Peruvian coffee in the international market.

In recent years, Peruvian coffee has been increasingly appreciated, gradually affirming its position in the international market.

Importance of coffee to Peru's economy

In Peru, coffee is not just a popular beverage but also a livelihood for tens of thousands of families and a vital export product, significantly contributing to the nation's revenue.

- Exports: Coffee is one of Peru's main export products, with large quantities shipped annually to key markets like the USA, Europe, and Asia.

- Income and employment: The coffee industry generates numerous jobs, not only in agriculture but also in processing, transportation, and trade. This employment provides farmers with sufficient income to cover living expenses and improve their quality of life.

- Economic diversification: The development of the coffee industry helps Peru reduce dependence on other industries, increasing resilience against global economic fluctuations.

- GDP contribution: Coffee production and export significantly contribute to Peru's GDP. Agriculture accounts for about 7-9% of the national GDP, with coffee being a key agricultural product.

Coffee is not only a favorite beverage but also a livelihood for tens of thousands of families, and an important export product of Peru.

Peruvian coffee has undergone centuries of development before emerging as a vibrant industry today. Farmers have been cultivating coffee for centuries, with the first crops dating back to the mid-1700s.

Introduction of coffee to Peru

Coffee arrived in Peru around the mid-18th century, earlier than most Central American countries, brought by missionaries and Spanish colonists. The first coffee-growing region in Peru is believed to be Chinchao in the Huanuco region. By the 19th century, coffee spread to the Junin region, particularly Chanchamayo, a perfect place for coffee cultivation.

Although Peru produced high coffee volumes, most consumption remained domestic until the late 1800s. It was then that European buyers sought alternative markets due to the coffee industry crisis in Indonesia, boosting Peruvian coffee exports.

Today, Peruvian coffee is grown on 233,000 hectares across 15 regions, with major production areas including Junin, Amazonas, Cajamarca, and San Martin.

Coffee arrived in Peru early - around the mid-18th century, earlier than most Central American countries, brought by missionaries and Spanish colonists.

Development phases of Peru's coffee industry

As the first American country to cultivate coffee, Peru's coffee industry has experienced numerous ups and downs, ultimately proving the exceptional quality of Peruvian specialty coffee.

- Beginnings: The early chapter of Peruvian coffee dates from the mid-18th to the late 19th century, with initial domestic consumption expanding to widespread cultivation in mountainous regions.

- Export growth: By the early 20th century, Peruvian coffee began to be strongly exported, primarily to Europe and North America.

- Challenges and sustainable shift: The mid-20th century brought economic crises, climate change, and crop diseases, threatening Peru's coffee industry. Government and international organizations provided technical and financial support to improve productivity. By the late 20th century, Peru shifted focus from quantity to quality, emphasizing specialty and organic coffee production. Many farmers and cooperatives obtained organic, fair trade, and other sustainability certifications.

- Global integration: Building on previous successes, Peruvian specialty coffee gained international recognition and numerous awards. Innovations such as organic coffee, fair trade, and eco-friendly farming practices have helped Peru's coffee industry move towards sustainability and strengthen its global standing.

Key milestones in Peruvian coffee history

- Late 18th century: Coffee first arrives in Peru.

- Early 19th century: Coffee cultivation expands, primarily in rural and mountainous regions.

- 20th century: Expansion into the global market.

+ Early 20th century: Marked the beginning of strong coffee exports from Peru.

+ Mid to Late 20th century: Faced international crises, received support and recognition from international organizations.

- 21st Century: Peru asserts its position, becoming a renowned specialty coffee producer and focusing on sustainable development.

Peru has affirmed its position, becoming one of the world's renowned specialty coffee producers and aiming for sustainable development since the 21st century.

Peru lies in the heart of the coffee belt, amidst the vast Andes Mountains. The complex terrain and diverse ecosystems have created unique microclimates that coffee plants love.

Major coffee growing regions

Coffee became widespread in the 19th century, leading to cultivation in various regions.

- Cajamarca: Located in northern Peru, bordering Ecuador, Cajamarca has lush valleys, river systems, and Andean mountains up to 2750m above sea level (masl). It has a diverse climate with average annual temperatures between 10-20°C, and high humidity during the rainy season (October to April), ideal for coffee cultivation.

- Piura: Also in northern Peru, Piura has beautiful beaches and high valleys, like the inter-Andean valleys at 900-2000 masl. Piura's semi-tropical climate, influenced by the Humboldt effect, features low rainfall and strong sunlight, beneficial for coffee growth.

Peru's coffee-growing regions stretch from the north to the south of the country.

- San Martin: Located deep in northern Peru's rainforest, San Martin boasts natural reserves, waterfalls, and biodiversity. Coffee plantations are at 900-1800 masl. The region has a tropical humid climate with annual temperatures between 22-28°C and high humidity during the rainy season, supporting quality coffee production.

- Amazonas: Bordering Ecuador in northern Peru, Amazonas is famous for its dense rainforests and rich biodiversity. The warm temperatures (24-28°C) and high rainfall (80-90% humidity) create an ideal environment for coffee plants.

- Cusco: Situated in southeastern Peru, near the Andes' Urubamba Valley, Cusco is one of the world's highest cities at 3,400 masl. It has a cold tropical climate with annual temperatures between 10-20°C, and two main seasons: dry (May to October) and rainy (November to April).

Peru's coffee-growing regions are famous for their natural reserves, waterfalls, and the diversity of flowers and birds.

- Puno: Located in southeastern Peru, Puno lies between Lake Titicaca and the Andes. It has a cold tropical climate with annual temperatures between 5-15°C.

- Ayacucho: Positioned on the eastern slope of the Andes, Ayacucho has farms at 1,600-1,900 masl, mainly cultivating Caturra and Typica varieties. The region has a temperate, dry climate, ideal for coffee growth.

Impact of natural conditions on coffee quality

Peru's natural conditions, including altitude, climate, soil, and diverse ecosystems, contribute to the unique flavor profile of Peruvian specialty coffee.

- Altitude: Coffee is grown at 1,200-2,000 masl, where cooler temperatures and diurnal variation slow the ripening process, creating rich flavors and high acidity. This results in lively, bright coffees with fruity notes.

- Climate: Peru's distinct wet and dry seasons provide optimal conditions for coffee development. The wet season ensures sufficient water supply, while the dry season is perfect for harvesting and drying coffee.

- Soil: Peru's mountainous and volcanic soils are rich in nutrients like potassium, phosphorus, magnesium, and microelements, essential for coffee growth, enhancing the beans' flavor diversity.

- Biodiversity: The rich ecosystems protect coffee plants from pests and provide necessary nutrients. Shade-grown coffee and organic fertilizers preserve Peru's biodiversity, which in turn supports high-quality coffee production.

Peru's specialty coffee growing regions continue to produce exceptional coffee, celebrated worldwide for its unique flavors and sustainable practices.

Natural conditions such as altitude, climate, soil, and diverse ecosystems contribute distinct flavors to Peruvian specialty coffee beans.

If coffee is one of Peru's staple products, then specialty coffee is the pinnacle of the nation's pride. With diverse growing regions, Peru has successfully cultivated and developed several high-quality specialty coffee varieties.

Typica

Typica is one of the classic and popular coffee varieties in Peru.

- Characteristics: Typica has a slow growth period and is sensitive to weather conditions, requiring a good environment, such as altitudes between 900-1800 masl, temperatures between 18-24°C, and moderate sunlight.

- Flavor: Typica from Peru has a gentle, diverse, and complex flavor, reminiscent of orange, chocolate, flowers, and fruits like strawberries and citrus. This flavor profile varies depending on the specific growing region.

- Acidity: Light to medium acidity, creating a refreshing and vibrant sensation.

- Body: Medium to light body, not as heavy and dense as Bourbon.

- Aftertaste: Long, gentle, and fresh, providing a delightful sensory experience.

- Growing Regions: Puno, Ayacucho, Piura.

Typica coffee is grown at the Nueva Alianza farm in Cusco, Peru.

Bourbon

Bourbon is a significant coffee variety known for its excellent quality not just in Peru, but worldwide.

- Characteristics: Bourbon coffee has higher yields than Typica and relatively good disease resistance. It thrives at altitudes between 900-1800 masl.

- Flavor: Bourbon coffee from Peru typically has a complex flavor with notes of orange, chocolate, honey, and fruits like strawberries and citrus.

- Body: Medium to heavy body, though not as dense as some other coffee varieties.

- Acidity: Medium acidity, offering a refreshing yet balanced flavor.

- Aftertaste: Usually long and smooth, not too bitter or spicy, leaving a comfortable and relaxing sensation.

- Growing Regions: Puno, Pasco.

Bourbon is one of the classic coffee varieties in Peru.

Caturra

- Characteristics: Caturra is a dwarf mutation of Bourbon, with high yields and smaller plant size. It grows best at altitudes between 900-2000 masl, with temperatures between 18-24°C.

- Flavor: Caturra coffee from Peru often has a gentle and crisp flavor, with notes of orange, chocolate, hazelnut, and strawberries.

- Body: Medium body, providing a balanced and smooth texture.

- Acidity: Medium acidity, creating a refreshing and lively sensation.

- Aftertaste: Long and smooth.

- Growing Regions: Puno, Junin, San Martin.

Caturra is a high-yield dwarf mutation of Bourbon, favored by Peruvian coffee farmers.

Catuai

- Characteristics: Catuai is a hybrid of Mundo Novo and Caturra, known for its durability and good disease resistance. Although the plant is low-growing, its coffee cherries are larger than Caturra's.

- Flavor: The flavor of Catuai is similar to Caturra, rich and reminiscent of fruits like orange and strawberry, along with sweet chocolate notes.

- Body: Light body, providing a balanced and smooth texture.

- Acidity: Medium acidity, offering a refreshing and vibrant taste.

- Aftertaste: Usually long, with a certain sweetness.

- Growing Regions: Puno, Junin, San Martin.

Catuai, a hybrid between Mundo Novo and Caturra, is chosen by many Peruvian coffee farmers.

Most Peruvian coffee farmers follow sustainable practices. They manage their farms based on the Pachamama tradition (Mother Nature of Peru) to maintain agriculture and livelihoods.

Agroforestry - Sustainable coffee cultivation

Most coffee in Peru is grown organically, without synthetic fertilizers or chemicals for pest, weed, fungus, or insect control. Farmers focus on environmentally friendly methods to nourish and protect the coffee plants. A prime example is agroforestry, which balances human and animal life.

Agroforestry is the deliberate integration of trees, crops, and sometimes livestock into a single agricultural system. This method not only enhances biodiversity but also improves soil health, productivity, and food security through crop diversity.

Agroforestry is not a new concept in Peru. Indigenous communities have practiced it for centuries, weaving a tapestry of traditional knowledge that modern farmers have adopted. The Andes region, in particular, showcases a complex balance between plants, animals, and humans, creating a rich agricultural heritage.

Most coffee in Peru is grown organically.

Agroforestry model in Peru

Peru's agroforestry model includes six layers:

- Canopy layer: The highest layer, usually large trees providing shade, crucial for coffee plants. This layer regulates microclimate, retains moisture, and offers habitat for birds. Common trees include Inga and fig trees.

- Understory layer: Includes shorter fruit trees like banana, passion fruit, guava, and macadamia, which provide shade and fix nitrogen in the soil. These trees generate organic matter that nourishes the soil.

- Shrub layer: Coffee is typically grown in this layer, benefiting from the shade and nutrient-rich environment created by the upper layers. Other compatible shrubs, such as raspberry and spice bushes like cardamom and vanilla, are also cultivated.

- Herbaceous layer: Consists of cover crops, medicinal plants, or vegetables planted between coffee bushes. They help structure the soil, reduce erosion, and provide additional income and food sources.

- Ground layer: Organic material from the upper layers decomposes here, enriching the soil. This process keeps the soil aerated, protected, and retains moisture, essential during droughts. Farmers use organic fertilizers like manure and mulch.

- Root layer: The roots of trees, shrubs, and herbaceous plants interact and nourish each other. Earthworms break down organic matter into accessible nitrogen for plants, while bacteria and microorganisms enhance soil's ability to store nitrogen and carbon, improving water retention.

For centuries, indigenous communities have practiced forms of agroforestry, weaving a tapestry of traditional knowledge.

Coffee processing methods

The primary coffee processing methods in Peru are dry and wet processing.

- Natural processing: Common in rural and mountainous areas, this basic technique requires sunlight and a clean, flat surface.

Steps:

+ Harvesting: Ripe coffee cherries are handpicked or machine harvested.

+ Sorting: Cherries are sorted by ripeness.

+ Drying: Perfectly ripe cherries are spread on large patios or raised beds to ferment and dry for 2-4 weeks. Mechanical dryers can shorten this period.

+ Hulling: Dried cherries are hulled by machines or manually to extract the beans.

- Washed processing: A traditional method used widely in both commercial and specialty coffee. It preserves the beans' original characteristics.

Steps:

+ Sorting: Harvested cherries are sorted by ripeness and defects.

+ Pulping: Cherries are soaked in water to soften, then pulped using machines or specialized tools.

+ Mucilage Removal: Post-pulping, beans are still covered in mucilage (fruit flesh), requiring an additional step for complete removal.

+ Washing: Beans are washed clean.

+ Drying: Dried thoroughly after washing.

The primary coffee processing methods in Peru are natural and washed processing.

Innovations in Peruvian coffee production

To adapt to the ever-changing specialty coffee industry, Peru has modernized its coffee production methods for sustainability.

- Sustainable farming: Peru's coffee regions favor agroforestry, integrating coffee plants with native trees and other crops, enhancing soil health, biodiversity, and carbon sequestration. This holistic approach benefits both coffee producers and natural ecosystems, potentially influencing coffee flavor and increasing cup scores.

- Improved fermentation techniques: Controlled fermentation processes are used to develop complex and appealing flavor profiles, including temperature and pH monitoring.

- Technological Applications:

+ Digital Platforms: Farmers use mobile apps for market prices, weather forecasts, and best farming practices.

+ Drones and Satellites: Used for monitoring crop health, managing resources efficiently, and predicting yields, enabling informed decision-making.

+ Blockchain Technology: Ensures traceability from farm to cup, assuring consumers of coffee's origin and production methods.

To adapt to the ever-changing specialty coffee industry, Peru has modernized and made its coffee production methods more sustainable.

Even though all coffee comes from the same country, different batches of Peruvian coffee possess distinct qualities, bean characteristics, and defect scores.

Peruvian coffee grading system

Based on the number of defects per bean, Peruvian coffee can be divided into five grades:

- Grade 1

+ Description: Freshly harvested, washed beans with uniform color, grown at altitudes from 1200 masl.

+ Moisture: 10-12%

+ Defects: Maximum of 15

+ Phytosanitary Inspection: Coffee is free from pests, fungi, and contaminants.

- Grade 2

+ Description: Freshly harvested, washed beans, grown at altitudes above 1200 masl, uniform in freshness and color.

+ Moisture: 10-12.5%

+ Defects: Maximum of 23

+ Phytosanitary Inspection: Coffee is free from pests, fungi, and contaminants.

- Grade 3

+ Description: Freshly harvested beans, washed or unwashed, of average quality, not completely fresh.

+ Moisture: 10-12.5%

+ Defects: Maximum of 30

+ Phytosanitary Inspection: Coffee is free from pests, fungi, and contaminants.

- Grade 4

+ Description: Any washed or unwashed beans affected by age (previous harvest) or poor processing, inadequate storage, and/or transport issues, with moderate woody or undesirable flavors.

+ Moisture: Maximum of 13%

+ Defects: Maximum of 35

+ Phytosanitary Inspection: Coffee is free from pests, fungi, and contaminants.

- Grade 5

+ Description: Any washed or unwashed beans with noticeable defects like fermentation, mold, earthy, phenolic, or very old flavors. Coffee exceeds the maximum allowed taste defects according to specifications.

+ Moisture: Maximum of 13%

+ Defects: Maximum of 40

+ Phytosanitary Inspection: Coffee is free from pests, fungi, and contaminants.

The Nueva Alianza farm is one of the specialty coffee producers in Peru, focusing on sorting fruit and beans.

Certifications and achievements

The Peruvian government, through local agencies and the Ministry of Agriculture, implements various projects to enhance coffee production quality to meet international certification standards such as USDA Organic, Fair Trade, Rainforest Alliance, and more.

- USDA Organic: Certifies that coffee is grown without synthetic fertilizers and pesticides. Farmers adhere to strict sustainable farming standards and environmental protection.

- Fair Trade: Ensures farmers receive fair prices for their products, encourages better working conditions, and invests in local communities.

- Rainforest Alliance: Guarantees that coffee is grown using environmentally and socially sustainable methods, promoting forest conservation, wildlife protection, and improved living conditions for farmers and workers.

- Smithsonian Bird Friendly: Certifies that coffee is grown under shade, protecting natural habitats for birds and biodiversity. Requires compliance with organic standards and additional sustainable farming practices.

- 4C: Ensures coffee is produced using sustainable economic, social, and environmental practices, emphasizing improved living and working conditions for coffee industry workers.

The Peruvian government, through local agencies and the Ministry of Agriculture, implements various projects to enhance coffee production quality.

As a key agricultural product, Peru's coffee industry has numerous development opportunities to enhance its position and role.

Impact of climate change on the coffee industry

Climate change is an urgent issue affecting Peruvian coffee farms. Nearly 60% of Peru is part of the Amazon basin, one of the world's most critical and vulnerable ecosystems. Changing weather patterns and rising temperatures have severely impacted coffee producers, especially in lower-altitude regions like San Martin, which experienced the return of La Roya (coffee leaf rust). La Roya spread rapidly and was difficult to control due to dry temperatures, reducing yields, especially in naturally grown coffees, and increasing pest activity. Additionally, soil degradation threatens the long-term viability of coffee production across Peru.

Nearly 60% of Peru's national territory is part of the Amazon basin, one of the world's most important and vulnerable ecosystems.

Intense competition with other countries

Despite its quality and volume, Peru's coffee industry faces intense competition from other countries:

- Quality competition:

+ Ethiopia: Known for its complex and distinctive flavors, Ethiopia is a major competitor in the specialty coffee segment.

+ Colombia: Competes directly with Peru in quality and consistency with its mild flavors.

+ Guatemala: Offers strong competition with diverse and complex flavors, especially from regions like Antigua and Huehuetenango.

- Volume competition:

Brazil: As the world's largest coffee producer, Brazil's capacity to meet large international market demands poses a challenge to Peru in terms of production volume.

Organic farming - A development trend for Peruvian Specialty coffee

The organic wave has significantly influenced the coffee industry, and Peru is at the forefront of this movement. Some organic farming methods in Peru include:

- Organic fertilizers: Use of natural materials like leaves, grass cuttings, food scraps, and manure to mulch around coffee plants, keeping them healthy and hydrated.

- Organic pest control: Utilizing natural sources like neem oil to repel pests, garlic oil and tea tree oil for weed control, and bird droppings and seaweed to provide necessary nutrients like protein, phosphorus, and nitrogen.

- Organic traps: Creating traps to attract predators of harmful parasites, protecting coffee plants by controlling pests like coffee borer beetles without damaging crops.

- Organic crop rotation: Rotating coffee plants with other crops to maintain soil health and reduce pest risk.

The organic wave has significantly impacted the coffee industry, and Peru is at the forefront of this movement.

Peru's coffee industry has a profound economic and social impact, contributing to GDP and exports, creating jobs, and promoting rural development.

Contribution to GDP and exports

- GDP Contribution: Coffee is a major agricultural export, bringing significant foreign exchange revenue to the country. According to the Peruvian Ministry of Agriculture, coffee contributes about 2% to the national GDP.

- Exports: As a global leader in specialty coffee production, Peru has long been a major coffee exporter to over 50 countries. The growth in coffee exports has significantly contributed to the nation's total export revenue. Major export markets like the USA, Europe, and Asia provide stable and substantial income, balancing trade and increasing foreign reserves.

Coffee is one of the main agricultural export products, bringing significant foreign exchange revenue to Peru.

Job creation and rural development

- Job creation: As Peru's primary agricultural export, coffee accounts for 25% of national agricultural income and supports the livelihoods of 223,000 farming families. It's estimated that over 2 million Peruvians are involved in the coffee production chain. Stable employment not only reduces unemployment but also improves living standards and economic conditions in rural communities.

- Rural development: Investment in coffee production has improved infrastructure, including roads, schools, and healthcare facilities. The coffee industry's growth has created new economic opportunities, reducing poverty and enhancing the quality of life for rural residents.

Support programs for Peru's coffee industry

In 2018, with financial support from the Swiss State Secretariat for Economic Affairs (SECO), UNDP's Green Commodities Programme collaborated with industry pioneers to develop and implement the National Coffee Action Plan. This effort addresses issues such as improving coffee productivity and quality, facilitating access to financial services, strengthening industry governance, and enhancing commercial positioning in the global market.

By implementing the National Coffee Action Plan, Peru's coffee industry and stakeholders commit to achieving long-term results for key objectives: increasing coffee exports by 120%, raising export volumes to over 13 million quintals, increasing coffee production to 15.9 million quintals, reducing greenhouse gas emissions by 1.73 million CO2 equivalents, and improving coffee producers' livelihoods through regional technical support.

By implementing the National Coffee Action Plan, the Peruvian coffee industry and stakeholders commit to achieving long-term results.

Conclusion

With high quality and sustainable certifications throughout the industry, Peru's coffee sector plays a crucial role in the global coffee industry. Recognizing its vast potential, the government and organizations, both domestic and international, have invested in technology, created support programs for farmers, and committed to sustainable development. These efforts aim to maximize the industry's strengths and enhance Peru's position in the global coffee market.

1. How are Peru's specialty coffee regions shifting towards sustainable production?

Over 10,000 farming households have taken economic risks to transition from industrial to organic farming, focusing on producing specialty coffee with the goal of sustainable development, environmental protection, and product value enhancement.

2. What is Peru's position in the global coffee industry? 

Peru is a leading producer and exporter of organic coffee worldwide, ranking 9th in global coffee exports after Brazil, Vietnam, Colombia, Indonesia, Ethiopia, Honduras, India, and Mexico.

3. What development phases has Peru's coffee industry experienced? 

Peru's coffee industry has gone through stages from its beginnings in the mid-18th century, strong exports in the early 20th century, overcoming challenges in the mid-20th century, and shifting towards sustainable development to assert its position in the 21st century.

4. What natural conditions affect the quality of Peruvian specialty coffee? 

Natural conditions including altitudes of 1,200-2,000 masl, distinct wet and dry seasons, nutrient-rich soil, and diverse ecosystems create a unique flavor profile for Peruvian specialty coffee.

5. How is sustainable coffee farming practiced in Peru? 

Farmers in Peru use organic and agroforestry methods, avoiding synthetic fertilizers and chemicals, protecting the environment, maintaining livelihoods, and enhancing biodiversity on the land.