Puru Coffee

Peruvian Coffee
Introduction:
A thought might pop with your morning cup of coffee that the enchanting smell and delightful taste might
be the product from exotic lands of Columbia or dazzling fields of Brazil. You will be surprised to hear that
Peru is one of the second-largest coffee producing and exporting countries around the world. Yearly
production of coffee beans in Peru ranges from 3.2 billion of 60 kg bags that are all filled with enjoyable
aroma of coffee. The organic method of production and the natural Arabica genetics in the plants of the
coffee makes it undeniably delicious. The lack of spotlight to promote Peru as a coffee producing and
exporting country is a cause of concern. However, companies like Starbucks have taken the initiative to
serve Peruvian coffee since 2015 to create awareness and rolling the word out about the charm of
Peruvian coffee.
Production of Coffee in Peru:
Coffee which is in superior quality is produced in the Southern part of the country in the regions of Pichu
Machu and Chanchamayo. The area of Chanchamayo is almost about 1200 meters above sea level. The
central region of western slopes of Andes Mountains are the ones famous for their coffee beans
cultivation. The coffee produced in the regions of Chanchamayo has a delight and well-balanced taste.
The coffee beans produced here are full of aroma and have a slight chocolate flavor which is a unique
combination. Chanchamayo coffee is very popular in the region as due to its sweet citrus taste and give
an enticing taste when made with milk.
Coffee as fruit of Fair Trade Movement:
Fair Trade Movement for raised by the people of Peru who were undercut and paid less by the retailors
in exchange of coffee beans. It steams its roots from 2003 and farmers are working actively to promote
the fair rights of people. You can also become a part of this brave effort by buying coffee with label of fair
trade. It means that the product you are purchasing is fairly traded in terms of efforts and labor of the
farm owners. Part of this movement is the fair pay to women employees and representatives working in
the coffee fields, so if you are a feminist, then this is the platform to do your part.
It’s a particularly positive thing for Peru considering that most of their
coffee is produced on small farms of no more than 3 hectares, which is
about 7 and a half acres. These small farms band together in
cooperatives to have joint drying mills and take advantage of mass
international export.
Not long after the fair-trade movement, many of these family farms strove
to become organic, as well. This proved to be just as, if not more,
difficult. Organic certifications can take as long three years to earn, and
the yield on organic farmsin notably less than non-organic ones.
The coffee is picked by hand, which can come with a significant
amount of danger the higher the elevation. The cherries are processed to
remove the pulp from the beans and then dried out in the sun. Peruvian
coffee is typically dry processed, but there is a small market for wet
processing, as well.
More recently, what’s colloquially known as “poop coffee” has grown

popular in Peru. What started in Indonesia using Asian palm civets,
moved through Vietnam, Thailand, the Philippines and, now, Peru. Dung
coffee is made by having an animal (usually a civet) eat coffee cherries.
The natural digestion process reduces bitterness. When they poop out
the beans, they’re gathered, thoroughly washed, and typically take on
flavors of the animal’s diet.
Peruvians use the uber-adorable coatis, which are like tiny racoons.
They’re fed the best-of-the-best arabica beans and nature takes over
from there!
Why Coffee From Peru?

It’s always about the profile, and coffee is spoken about the same way
that connoisseurs talk about wine.
Coffee from Peru often has a medium body. If you’re unfamiliar with
describing coffee by its scrumptious “body,” a medium one lands
between watery and syrupy. For examples in either direction, Mexican
coffee often has a light body, aka is more watery due to the low
altitude it’s grown at, while Sumatra coffee is considered to have a
heavy body, more syrupy mouthfeel, due to the nutrients in the soil
where it flourishes.
Cuppers (professional coffee tasters) refer to Peruvian coffee as

aromatic and flavorful, with a mild acidity. This means a few things. One,
when you turn on the brewer and it starts heating up, you’ll know when it
starts dripping the good stuff. If you prefer a brewing with Chemex
or French press, you’ll be able to smell when it’s ready to sip.
When a coffee is considered “flavorful,” it doesn’t refer to any sort of
artificial additives or maybe even having a “burnt” or “not-burnt” taste.
Depending on where coffee is grown, it absorbs nutrients and minerals
from the soil, and those provide a natural flavoring to the brew. In the
case of Peru’s soil, your buds will pick up on some nutty and
chocolatey notes, and even a few citrus ones, not only during a hearty
sip, but in the smell and aftertaste, as well.
Organic Production of Coffee:

You will be surprised to know that the most affordable coffee packages available in the market which
are imported from Peru are organic. It is often a false believe that fair trade and organic coffee will be
expensive and beyond the reach of a customer.
There’s definitely a distinction among the more flavorful higher-priced specialty

Peru coffees and the more common mild-flavored lower-priced coffees that you’ll
find at most roasters and stores, but don’t mistake the price for a sign of bad
coffee. Even the pervasive lower priced Peruvian coffee is worth adding to your
rotation.
In rare instances, these coffees are also used for the Swiss Water Decaf process,
but availability is speckled.
Bottom Line:
The pure and lively taste of Peruvian coffee is often overshadowed by the retailors of Brazilian coffee.
Our advice is that you should take advantage of the unique flavor of Peruvian coffee. Peruvian coffee is
a definite choice when you are looking for an inexpensive, full of aroma and organic fair-trade Arabica
coffee. It will be a treat to your breakfast table.

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Puru Coffee

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Peruvian Coffee

Production of Coffee in Peru:

Coffee as fruit of Fair Trade Movement:

More recently, what’s colloquially known as “poop coffee” has grown

Why Coffee From Peru?

Cuppers (professional coffee tasters) refer to Peruvian coffee as

Organic Production of Coffee:

There’s definitely a distinction among the more flavorful higher-priced specialty

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