Peruvian Coffee

Peru’s coffee grows on the eastern Andes, where mountains meet the Amazon. Small farms in Cajamarca, Amazonas and Cusco produce sweet, gentle coffee.

Altitude
4,000–6,500 ft
Harvest
May–September
Varieties
Typica, Caturra, Bourbon, Catimor, Gesha
Usual process
Washed
Rarity index
79/100

Carried by 66 of 312 US roasters we track

On Roasterland
7 coffees · 7 roasters

In the cup

Caramel, nuts and cocoa

Sweet and easy: caramel, roasted nuts, cocoa and mild citrus. High lots from Cajamarca can be fruity and floral.

CaramelNuttyCocoaCitrus

Taste profile

SweetnessHigh
AcidityMedium
BodyMedium
BitternessLow

From our tasting of every coffee from this origin on Roasterland. Each coffee page has its own profile.

Peru, side by side

Same origin, different small roasters. Each roasts it its own way.

About the region

Smallholders and cooperatives

Most Peruvian coffee comes from small farms of a few acres, often organized into cooperatives. A large share is grown without synthetic chemicals and much is certified organic.

Remote cloud-forest farms in Cajamarca, Amazonas and around Machu Picchu in Cusco now produce competition-level micro-lots alongside everyday coffee.

Roasters who roast Peru

Ironclad Coffee Roasters Richmond, VA

If you like Peru, try

AmericasBoliviaCaramel · Orange · Floral · Milk chocolate AmericasEcuadorFloral · Red berries · Panela · Stone fruit AmericasColombiaCaramel · Red apple · Orange · Chocolate

Questions about Peru

Is Peruvian coffee organic?
Peru is one of the largest exporters of certified organic coffee, though not every lot is certified.
Where is the best Peruvian coffee grown?
Cajamarca, Amazonas and Cusco are known for high-quality lots.