Peruvian coffee has a high-quality variety, primarily Arabica, prized for its bright acidity, medium body and complex flavor profiles that include fruity, chocolate, nutty and caramel notes.

Its excellence is favored by the local conditions. Much of the produce is organic and certified, grown using traditional and sustainable methods.

Main features

• Type: Mainly 100% Arabica, with the Typica and Bourbon varieties making up the majority.

• Altitude: Between 1,200 and 2,000 meters above sea level, helping to create denser, more complex beans.

• Processing: Traditional methods, such as sun-drying, help develop rich flavors. The "wet milling" process

• Aromatic profiles

• Taste: Bright acidity, medium body and a lingering aftertaste.

• Geographic location: Peru has 83 of the planet's 104 microclimates, offering a wide range of conditions suitable for growing high-quality coffee.

  Production Areas: The main growing regions include Cusco, Piura, Jaén, Amazonas, San Martin, Huànuco, Junìn, Chanchamayo, Pasco, Ayacucho and Puno.

Curiosity

• Puno's “Tunqui coffee” has been named the best in the world by an international jury.