Summary

Grower:Cooperativa Agroindustrial de Jovenes
Variety:Bourbon, Catimor, Caturra, Pache, and Typica
Region:Chanchamayo, Junín, Peru
Harvest:April - September
Altitude:1000 – 1400 meters
Soil:Clay minerals
Process:Fully washed and dried in the sun

Roast Level: Medium

Details

As an origin, Peru has all the conditions necessary to produce world-class coffee: Its high elevation; prominence of good varieties like Typica, Bourbon, and Caturra; and a quality-focused movement among smallholder growers, especially in cooperatives utilizing organic husbandry, is very encouraging for the future recognition these lots will deservedly receive.

As of the 2010s, Peru is one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The remoteness of the coffee farms and the incredibly small size of the average farm has prevented much of the single-farm differentiation that has allowed for microlot development and marketing in other growing regions, but as with everything else in specialty coffee, this is changing quickly as well. The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of advancements.