Peruvian coffee beans

Grown high in the Andes mountains, Peruvian whole bean coffee captivates with its sweetness and natural balance. Peruvian coffee beans benefit from a preserved environment, with high altitude, a tropical climate, and rich soil, which all contribute to slow and steady maturation. In the cup, Peruvian coffee generally reveals a delicate acidity, a light to medium body, and subtle notes of chocolate, dried fruit, or cereal, sometimes accompanied by floral touches. Accessible and harmonious, it appeals to both lovers of mild coffees and those seeking a balanced and pleasant daily cup.

The history of coffee in Peru, between tradition and sustainable development

Introduced in Peru in the 18th century, coffee gradually developed in the country’s mountainous regions, supported by favorable natural conditions. Long destined for local consumption, it then turned to export, becoming an important resource for many rural communities. Today, coffee from Peru is recognized for its quality but also for its production methods often oriented towards organic and sustainable agriculture, reinforcing its attractiveness to consumers.

The different regions where Peruvian coffee is grown

Coffee in Peru is mainly grown on the slopes of the Andes, between 1,000 and 2,000 meters above sea level. Regions like Cajamarca, Amazonas or San Martín offer ideal conditions, with a humid tropical climate, rich soils and dense vegetation. These environments allow coffee cherries to grow slowly, promoting the development of balanced aromas. This diversity of terroirs contributes to the richness of profiles, sometimes comparable to those from other origins in Central America such as coffee from Guatemala.

The main varieties of coffee grown in Peru

Peru produces mostly Arabica coffee, with varieties such as Typica, Bourbon, Caturra or Catimor. These varieties are well suited to altitude conditions and allow for sweet, balanced coffees. The production is often carried out by small producers, which favors a particular attention to the quality of the grains. We also offer a selection of coffees from these terroirs, allowing you to discover the richness and diversity of Peruvian coffee.

The aromas and profile of Peruvian coffee, between sweetness and balance

The coffee of Peru is characterized by a great sweetness in cup, with a light acidity, a supple body and a beautiful sweetness. The aromatic notes often evoke chocolate, dried fruits, hazelnuts or cereals, sometimes with slight floral nuances. This profile makes it an ideal origin for lovers of accessible and balanced coffees, close to certain profiles of Chocolate-flavored coffees.

Thanks to its natural sweetness, this type of coffee adapts easily to different extraction methods. In espresso, it offers a round and pleasant cup, while the gentle methods allow to express more its finesse. For optimal extraction, you can opt for a roasting adapted to the filter, ideal to reveal all the subtlety of its aromas.