Peru Coffee Profile
Peru coffee features an aromatic, flavorful coffee with a hint of natural acidity. Your tastebuds will delight in the bright, citrusy flavors, nutty, chocolatey notes, and a hint of citrus while sipping it.
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Peru Coffee Varieties
In Peru, both Arabica and Robusta species are cultivated. The Arabica type has half the caffeine content of Robusta coffee, which makes its taste less bitter. Higher altitude farms feature a vivid acidity and rich sweetness.
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Peruvian Coffee Production and History
Almost all harvested and exported coffee beans in Peru are Arabica, typically sweet with a bright, mellow flavor. The coffee beans are usually organic due to most small farmers not using chemical pesticides or fertilizers, preserving the original flavor.
Spanish sailors brought coffee to Peru in the 1600s after discovering it on the Ethiopian coast. Peru started growing coffee locally in the 1700s before exporting it more widely in the 1800s.
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Peruvian Coffee Unique Aspects
Some producers attract wild animals when coffee cherries mature, contributing to the unique flavors. The biodiversity in Peru creates different ecosystems impacting the taste of the coffee.
Peruvian coffee has won many awards and offers a fusion of complex flavors not found in other regional coffees.