Peruvian Coffee Beans

Region: South America
Profile: Nutty, vanilla
Production: 424 million lbs (2.2% global production)
Global Rank: 11
Varieties: 94% Arabica, 6% Robusta, 0% Liberica

Peruvian Coffee Overview

Coffee history is strong in Peru…and fascinating. In the 1800s, Europe purchased most of its coffee from Asia, but coffee rust decimated Asian coffee crops and forced European buyers to look elsewhere. Then, England accepted coffee-growing land in Peru as repayment for a defaulted loan, which helped ramp up coffee production.

Peru is mountainous as the Andes run straight through the country. That gives them both lowland and highland growing regions, creating a wide variety of coffee bean quality. As usual, however, it’s the high-altitude beans that people crave.

Unsurprisingly, the Andes Mountains have had a major impact on Peru; they make it challenging for the country to develop a strong infrastructure system. Many of Peru’s farms are small with poor supply chains, causing development groups to invest in the country and leading to a strong Fair Trade presence.

Peruvian coffee is medium-bodied with mild acidity with the characteristic nuttiness of most Central and South American coffees.

Peruvian Coffee Beans: Detailed Review

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!