Coffee is Peru's leading agricultural export and the seventh largest coffee exporter worldwide. It not only leads agricultural exports but is also among the top 10 exports, after some minerals, petroleum, natural gas, fishmeal, among others.
Peru is the world's second-largest exporter of organic coffee, after Mexico.
Peru has 425,416 hectares dedicated to coffee cultivation, representing 6% of the national agricultural area. The growth potential for coffee in the country is approximately 2 million hectares.
Coffee plantations are located in 17 regions, 67 provinces, and 338 districts.
Currently, 223,482 small-scale producer families are involved in coffee production nationwide, and 95% of them are farmers with 5 hectares or less of the crop.
One-third of agricultural employment is related to the coffee market. 2 million Peruvians depend on this activity.
Thirty percent of coffee producers belong to some type of organization, and 20% export directly through their producer organizations.
Eighty percent export through export companies, and 5% have higher education.
Three percent operate their coffee farms with advanced technology, and 7% have access to credit.
Do you know when coffee cultivation began in Peru? Or at what temperature the beans should be stored to maintain their flavor and aroma? There are many details surrounding the history, cultivation, and preservation of this product, from which one of the most consumed beverages in the world is prepared.
As far as we know, it all began in Ethiopia, specifically in the Kaffa region, when shepherd Kaldis noticed his cattle exhibiting strange behavior after eating coffee cherries.
But how did it end up in Peru?
According to historical records, coffee arrived in the Americas in 1720, when the French officer Mathieu de Clieu managed to bring a plant to Martinique, in the Caribbean.
It arrived in our country between 1740 and 1760 from Guayaquil, which at the time was part of the Viceroyalty of Peru. It flourished in the semitropical highland rainforest areas, such as Huánuco, Moyobamba, Cusco, and Jaén, where it flourished and became a rapidly expanding crop.
We know you want to learn more about Peruvian coffee and key information about its consumption, so here are 10 facts that will make you an expert:
1. Peru is among the top ten coffee-producing and exporting countries in the world.
2. Our coffee can grow between 600 and 1,800 meters above sea level in almost all of our geographic regions. However, 75% of the country's coffee plantations are above 1,000 meters. altitude.
3. Coffea arabica is the coffee plant grown in our country, which has distinct flavor, aroma, and acidity profiles. The main variety is Typica (70%).
4. The regions with the highest production are: Amazonas, Ayacucho, Cajamarca, Cusco, Huánuco, Junín, Pasco, Piura, Puno, and San Martín.
5. Peru has a significant production of specialty coffees, which, due to their origin, variety, and properties, differentiate them from ordinary coffees. They are characterized by exceptional cup quality and lack of defects; their score is greater than or equal to 80, according to the standards of the Specialty Coffee Association of America (SCAA).
6. The designation of origin applies to coffees that come from specific geographical territories, which, due to their microclimate, variety, composition, and soil, are responsible for a characteristic aroma and flavor.
7. Organic coffee is a type of coffee produced without the aid of artificial chemicals; it is planted in the shade of taller trees, which provides moisture and aids in the production of high-quality coffee.
8. Whole coffee beans are better preserved than ground coffee. Therefore, if possible, it is recommended to grind the beans before consumption. This, along with controlling the grinding process, ensures that the aromas are released during extraction and not before.
9. To preserve the characteristic flavor and aroma of coffee, great care must be taken with heat, as it is one of the worst enemies of bean preservation. Low temperatures delay the oxidation process and, consequently, the loss of essential aromas. Bean temperature should not exceed 20 degrees Celsius.
10. According to legend, a sip of coffee was enough to convince a pope that this beverage was not the work of the devil (The Huffington Post).
Additional information about the Coffee Route
One of the main specialty coffee-producing areas is located in the Central Jungle. It is here that routes have been created for travelers to taste and learn about our coffee. One of the cities to visit is Tingo María (Huánuco), where you can taste high-quality coffee and visit interesting tourist attractions. Other interesting routes include Villa Rica, Oxampampa (Pasco), where the Coffee Interpretation Center is located, and Chachapoyas (Amazonas), where the best coffee establishments have joined forces to form the Chachapoyas Coffee Route, seeking to provide an experience that allows visitors to taste the finest coffee and learn about its selection process, from extraction to processing.
