Peruvian coffee | Coffee that's good with milk
A country blessed with epic landscapes, mysterious history and many different cultures, Peru has an enormous amount of places to be explored. It is also one of the largest coffee producing countries in the world.
As in many Latin American countries Peru has experienced a fairly turbulent past and the coffee industry has at times suffered because of the countries circumstance. In the 70’s when the government pulled out their support of the industry, coffee production sank, with very little infrastructure existing.
Although Peruvian coffee production has now fully recovered from the lows of the 70’s, infrastructure still remains a problem in certain areas of the country, in particular logistics. Some farms have to transport unprocessed coffee to mills that are situated much further away than typically desired.
With the tourism industry booming and Peruvian cuisine amongst the most talked about in the world, more speciality coffee is staying put in Peru. The progressive nature of the country is also leading to pioneering coffee farming and processing, biodynamic coffee is one of a few techniques that the Peruvian coffee industry is now using.
Taste profiles of Peruvain coffee are normally light in body with mild acidity, they can be flavourful and aromatic but don’t hold the complexity that some other origins in the Americas can possess. The northern region of Cajamarca has recently produced some exciting coffees, with its desirable geography and terroir the coffees have balanced acidity with a pleasant sweetness.
Weanie Beans: Peru, Coop Agraria Frontera San Ignacio - El Gallito, Washed
Best for Aeropress
Rounton Coffee Roasters: Sparkling Water Decaf: Peru, Decaffeinated
Best for Cafetiere
Flavour notes: Dark chocolate, cherry, brown sugar