Many factors come together to make Peruvian specialty coffee distinctive and unique. High mountain ranges, diverse micro-climates, and rich soils coalesce to produce regional varieties with subtle variations in body, aroma, and acidity. Adherence to strict traditional standards of cultivation and processing, from handpicking to sun drying, ensure consistent quality. Peru's specialty coffees are shade-grown and organic.
Our Peru’s coffee is grown along the forest-clad eastern slopes at elevations between 900 and 1800 meters, of the rugged Andes Mountain range.
Coffee is grown on more than 215,000 hectares of land throughout these nine major regions by roughly 100,000 growers. Most are small landholders whose coffee farms — cafetales — are typically only a few hectares in size.
Traditional cafetales still dominate the coffee-growing regions of this country, where coffee plants thrive in the shade of tall trees — trees that support the amazing biological diversity for which the forests of Peru are famous. Most of the coffee you’ll find on growing on these shade-rich coffee farms is high quality Coffea arabica —including old-growth tipica varieties so much in demand in the specialty coffee market for their outstanding cup characteristics.