Peruvian coffee has its own day of celebration in Peru. Since 2008, on the last Friday of August, the country dedicates the day to Peruvian coffee. It’s a big deal as you will see tastings, fairs, and special offers.

During colonial times, coffee beans were introduced to the Americas. Cultivation appeared in the 18th century in Chanchamayo. This is in Peru’s Junin region and later in Moyobamba, Jaén, Huánuco, and Cusco. Later, the first coffee shop opened in Lima, Peru, in 1791. The shop was near the Government Palace. This hotspot was popular with the intellectual and political figures of the day.

Peru holds a privileged seat among South American countries. This is where one of the cradles of civilization emerged—the Inca empire. Isolated from European influence, the Inca people developed their own unique traits.

Even now, Peru’s population is made up mostly of ethnic tribes or people of strong Indian descent. Many of the countries’ best farms are made up of Quechua people, direct descendants of the Inca.

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The three prominent coffee-growing areas, located in the Andes’ eastern slopes, are Chanchamayo, the Amazonas and San Martin regions, and the southern highlands. St Ignacio, close to the Ecuadorian border, is the central coffee plantations in northern Peru.

Top Three Peruvian Coffee

Would you like to experience the full flavor and aroma of authentic coffee from Peru? Then, by all means, try the following suggestions.

Organic Peru Volcanica Coffee

Grown in the highest Peru regions, Volcanica coffee is grown by independent communities living in remote places. Farming is and has been their trade for hundreds of years, and their crops are the best in the country.

Peru Coffee, Organic

The coffee benefits from the age-old volcanic soil. Also, it benefits from the temperate climate and the rich wildlife. Peruvian coffee produces a complex, full-bodied coffee with floral, smoky overtones. Also, it has a gentle acidity and a clean, bright aromatic finish.

While you’re at it, you might want to add some almond milk.


Peru Volcanica Decaf

Making good decaf coffee is a skill. This coffee undergoes a meticulous decaffeination process to ensure full flavor. Peru Decaf Coffee is organically grown in the Chanchamayo region. This region has the highest ranges of the South American Andes and the Amazon River basin.

Peru Decaf Coffee, Organic

This coffee achieves a depth of flavor that you normally don’t find in decaf coffee. Flavor notes include lemongrass, plum, and light nougat. Also, the decaffeination process uses Swiss water.


Java Planet Organic Coffee Half Caff

This milder coffee has no burnt or bitter taste. Small batch roasting allows them better to control the temperature for a smooth, rich flavor. Also, they only use 100% organic certified Arabica coffee whole beans. The beans are grown and processed without chemicals or GMOs. Also, you benefit from antioxidants naturally found in coffee grown at high altitudes.

Not only is this coffee certified organic, but it is also certified Fair Trade. When you treat farmers and workers fairly, everyone benefits. Also, this is a low acid coffee without a lot of caffeine.


Further Reading:

History of Coffee In Peru

Coffee reached the country in the eighteenth century. However, it was not considered very valuable among Peruvian farmers. Therefore, it wasn’t produced independently.

In the twentieth century, coffee started gaining traction. Europeans began to settle across South and Central America. They intended to make coffee their business. Many had seen firsthand how prosperous the market was in Europe. So, they came to Peru and hired locals to help them grow coffee.

Business, of course, was good, and the word spread quickly. As a result, many small farmers started growing their coffee. Thus, within fifty years, Peru became one of the biggest players in the region.

Why Buy Peruvian Coffee?

The vast majority of Peruvian coffee is Fair Trade certified. This means that Quechua indigenous farmers are paid a fair wage for their labor. This, in turn, enables them to keep growing all-organic coffee. That’s one of the reasons why Peruvian coffee is so well-regarded.

Peruvian coffee is consistently good because of good farming practices.

When you buy Peruvian coffee, you know that almost all of the coffee produced is 100% organic. Quechua farmers cultivate with practices passed down through generations. These practices help them reap great harvests. It is all done without the use of synthetic fertilizers or pesticides.

But more importantly, Peruvian coffee is delicious. It’s grown high up in the mountains of Peru. The soil helps create a refined and sophisticated flavor. No wonder it is hard to find the taste anywhere else on the continent.

Flavor Profile

There are many flavor profiles. However, the two most coveted are:

  • Caturra
  • Catimor

They have nutty, caramel, and chocolate flavor notes. The smell is fruity. Also, Peruvian coffee overall tends to be pleasant with bright acidity and a light body. In terms of bitterness, it’s rare for Peruvian coffee to be bitter.

Another common flavor profile in Peru is that of Pache and Pacamara. They yield flavor notes like vanilla, molasses, and dark chocolate.

Peruvian Coffee Culture

Nowadays, people in Peru love their coffee just as much as anyone else would. In Lima’s capital city, there are many cafés to be found and many Starbucks, too. During the last decade, the country has had political stability and economic growth. Consequently, Peruvians have enjoyed coffee culture at its best.

The people seem to be more conscious about coffee than most people. Many cafés are eco-friendly and environmentally friendly. Also, there are more than a few industrial-sized roasters in Lima. So, cafés in the city get some of the freshest coffee.

Unlike other South American countries, Peruvian people are much more fond of espresso. They routinely choose it over drip coffee or coffee made in Moka pot. So, this has led to the proliferation of coffee beans catering to espresso-lovers.

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Sherry Harris

Sherry Harris, a bonafide coffee brewing and tasting enthusiast, is the founder of Coffee Shop Lady. She writes for regular coffee drinkers who like being informed about the best coffee beans from around the world, espresso machines, coffee makers, grinders, and delicious coffee drinks and recipes.