A Brief History of Coffee in Perú
Coffee cultivation was introduced to Peru in the 1700s, likely through the efforts of Spanish settlers. As coffee became a new commodity for Peruvian culture, the local communities began growing their own beans and establishing trade routes with neighboring coffee-growing regions in South America. The early stages of this agricultural development were small scale products intended for local consumption only. Over time, global demand for coffee grew in the 19th and 20th centuries, which made coffee an increasingly important good for Peru’s economy. As production expanded, the larger scale pushed coffee as an export to Europe which in turn brought influence and investors to Peruvian coffee estates. Peru’s government responded to the potential increase in economic impact by creating trade incentives for farmers. The pricing and production were affected by the political implications and the organization of trade connections.
As the industry grew, coffee sales became more sensitive to political shifts and trade relationships. Instability in political power could disrupt established trade routes, introduce new tariffs or regulations, and create uncertainty for investors and producers. These factors directly affected the cost of exporting coffee and the overall profitability of the industry. The political climate and economic environment in Peru played a crucial role in shaping the country's approach to coffee farming standards. Environmental concerns, sustainability initiatives, and the adoption of certification requirements become more prevalent as the demand grew further. Fluctuations in the political landscape led to considerable instability in Peru's coffee export amounts and market access as consequences of political decisions. Small time farmers were more likely to be affected by the regulations and programs promoting fair trade and organic farming practices. In creating this standard of excellence in coffee agriculture, Peru earned their reputation for producing high-quality, specialty coffee. Peruvian coffee was created out of small time farmers establishing traditional flavors and leading Peru into becoming to the top producer of organic coffee that it is today.
Growing Green Coffee in Perú
The natural landscape of Peruvian coffee plants were first established in the highlands of the country. These regions are characterized by their high altitudes, tropical climates, and fertile volcanic soils. Specifically these elements provide ideal conditions for Arabica coffee to be the most common bean grown in Peru today. Throughout the diverse climates, the most flourishing places for coffee cultivation are within the Amazon, Cajamarca, and San Martín regions. These areas are well-known for their ideal coffee-growing conditions and are home to small family farms and cooperatives such as Coop Sol y Café and La Florida Cooperative.
The peak elevation ranges between 1200 and 2200 are perfectly paired with nutrient rich soils and perfectly patterned climates. The natural ecosystems within the volcanic soils offer fertile, organic-rich, and well-drained plots for the Arabica beans to thrive. This high quality soil is important to Peru because there is a strong emphasis on organic and fair trade coffee. Ensuring that the Arabica beans you are ordering from Peruvian farmers are developed with high quality, sustainability, and deliciously unique cupping notes. Environmentally friendly farming methods offer naturally fertilized and shielded crops in the high and lush fields of the northern regions which are home to many peaceful animals and wildlife.
On top of deterring pests, reusing coffee pulp, and sustaining the unique biodiversity of the land all naturally, Peruvian farmers regularly use shade growing techniques. A significant portion of coffee beans are cultivated with the prime shade grown conditions which add to the complex flavor profile by slowing the ripening process and retaining excess moisture in the soil to allow more sugars to develop in the coffee cherries. This more gradual process results in richer, sweeter, and more balanced full body tastes. Having balanced environmental factors, rich soils, and advantageous growth techniques, the Peruvian flavor creates mild to bright acidity with floral, chocolate, toasty, or sweet mixed flavor profiles. The smooth and very rich cupping notes of coffee beans from Peru frequently taste of dark chocolate, brown sugar, nutty, slight citrus, and cherry like. The remarkable combination of Peru’s special geographical elements, sustainable agriculture standards, and wide ranging biodiversity produces a distinct coffee flavor of Arabica beans making it uniquely Peruvian.
Ethical Peruvian Green Coffee Beans
If you are searching for Organic certified and Fair Trade certified green coffee beans, look no further. All of our Peruvian coffee are certified in both of those areas and make a full-bodied, medium roast, rich cup of coffee.
Our Peruvian green coffee beans are grown in Cajamarca, in the provinces of Jaen and San Ignacio. With its high altitudes, fertile soil and semi-dry climate, the Cajamarca area is perfect for growing high quality coffee beans. In fact, this is what the area is known for. The beans are harvested from June to November, during the dry season, so that the coffee beans are able to dry properly and retain their rich flavor.