Peruvian coffee production

The main coffee producing regions in Peru are Amazonas, San Martin, Chanchamayo, Puno, Cusco and Ayacucho. You’ll find the largest share of production in the northern highlands of Amazonas and San Martin, which is responsible for just under half of all Peruvian coffee..

More than 800,000 Peruvians rely on coffee for their income. Figures for the 2020 harvest sit somewhere around 3,772,000 60kg bags.

Peruvian coffee is usually grown between 1,000 and 1,800 m.a.s.l., and most of it is washed, with natural processing and other methods starting to gather speed in the past few years.

Producers growing coffee for the specialty market generally cultivate the Typica, Bourbon, Caturra, Pache, and Catuai varieties. Interestingly, in Peru, the Typica variety is actually often known as Nacional.

Broadly speaking, Peruvian coffee is known for its low acidity, medium body, and notes of fruit, nuts, and flowers, especially when grown at lower altitudes.

However, high-altitude coffees from the country’s highlands show more brightness, sweetness, and a more intense floral flavour.

In the areas around Jaén, where OCL is based, four emerging coffee varieties with great potential have been identified: La Coipa, Colasay, Santa Rosa, and San Jose del Alto. These varieties are rust-resistant, yield high-density beans, and have featured prominently in the country’s national Cup of Excellence competition over the past few years.