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Peru: coffee from the heart of the Inca Empire

07/05/2021
by coffees.gr

The Latin American country is famous for its fruity, sweet coffees with lively acidity..

Peru is definitely one of the most interesting countries in Latin America. Once the birthplace of the Inca Empire, it became an independent state in 1824 and today is a multicultural mosaic, with areas of unique natural beauty, great monuments, a rich wealth of traditions, but also a gastronomy that is evolving into one of the strongest trends internationally. However, Peru is known, at least to those who love coffee, and for the unique quality and taste of the coffee it produces.

Although not one of the first countries to think about coffee, Peru is a very strong "player" in the field of coffee, and a rising force that will surely occupy us in the future. Let's get to know it better.

 

A brief history of Peruvian coffee

Although mass coffee cultivation in Peru has been slow to spread, the country is among the first Latin American countries to import coffee trees - which is rather strange, as the country is far from the Caribbean islands, which held the scepter in coffee production in mid 18th century. Until the end of the 19th century, however, coffee production in Peru was for domestic consumption, and exports were extremely low. This was to change a few years later, when the "coffee rust" fungus destroyed almost all Asian coffee production, causing serious problems in countries such as Indonesia and Sri Lanka. As prices soared and demand for new coffee-producing countries increased, Peru systematized the cultivation of coffee and made a significant "opening" to the rest of the world.

Today, Peru is firmly among the 10 largest coffee producing countries in the world, and especially Arabica coffee is considered a significant rising force, which is expected to increase its market share in the coming years. The main coffee growing areas are Chanchamayo, Amazonas and San Martin, all on the east side of the Andes Mountains, which guarantee the ideal microclimate for coffee cultivation. Almost all coffee production in Peru is Arabica, with 70% belonging to the Arabica Typica variety, 20% to the Caturra variety and the remaining 10% to other, lesser known varieties.

What does Peruvian coffee taste like?

The coffees that come from Peru are fruity, with floral notes, but also secondary flavor notes that bring to mind chocolate or nuts. As the country has plantations both at low altitudes and at high enough altitudes, it is possible that there is quite a strong variation in the taste profile of different Peruvian coffees. Grains from high altitude plantations tend to have a more lively acidity, and more intense floral aromas, while those grains from low altitude plantations have a more earthy character, and the acidity appears more balanced.

In general, Peruvian coffees, with their fruity character, are delicious, ideal for espresso, and are the favorite of many blenders, as their lively character makes them ideal for mixing with other, more balanced coffees, like many that come from Brazil, Asia or Colombia. However, in recent years, Peru is beginning to appear dynamically in the market of single-variety coffees, as there are many coffee lovers who want to explore the unique Peruvian terroir and the special coffees it offers.

Three tasty suggestions to get to know Peruvian coffee better

Organic Bio Puro: A 100% Arabica blend, combining organically grown grains from Peru and Honduras. All farms are Fair Trade certified, which guarantees decent working conditions and income for producers. In the cup, it is characterized by fruity notes, chocolate aftertaste and pleasant citrus acidity.

Caffè Lab Peru Cipizu: Single origin, 100% washed organic Arabica   grown from Peru, from the Oxapampa region, at an altitude of 2000 meters. The farm has been taken over by an indigenous community of Yanesha, thus ensuring a good living. In the mouth, fruit notes dominate, along with secondary aromas of molasses, sugar cane and almond, while the impressions are stolen by the counter-acidity - sweetness.

O'Ccaffè 100% Arabica: A 100% Arabica blend from the Italian O’Ccaffe, with beans from Brazil, Peru and Ethiopia. It is characterized by natural sweetness, lively acidity and rich licorice aftertaste.

 

If you love sweet drinks, fruity coffees and you are looking for an espresso that will be extremely pleasant and plain to drink, maybe a choice from Peru will become your new favorite habit!