Peru - Cajamarca

Note: Pre-ground coffee beans will get stale quicker, which may cause it to lose its aromatic subtleties. Although we'd be happy to grind the coffee beans to your liking, we highly recommend our customers to grind their coffee beans just before consumption.   

We found this Peruvian coffee delivers notes of sweetness, yellow peach, and passionfruit, accompanied by a luxuriously creamy texture. It performs excellently in both straight espresso and milk-based beverages. Moreover, it exhibits balance when brewed using drip coffee or a French press.

Coffee arrived in Peru as early as the mid-1700s, yet commercial export cultivation didn't gain significant traction until the turn of the 20th century. This change was largely catalyzed by heightened European demand and a decline in coffee production in Indonesia. The British presence and influence in Peru were instrumental in bolstering exports. In the early 1900s, the British government acquired roughly 2 million hectares of land from the Peruvian government as repayment for a defaulted loan, much of which was converted into British-owned coffee plantations.

By the 2010s, Peru had established itself as a key producer of Arabica coffee, often ranking fifth globally in both production and export of Arabica beans. The country boasts ideal conditions for cultivating exceptional coffee: high elevations, a rich diversity of superior coffee varietals like Typica, Bourbon, and Caturra, and a strong commitment to quality among smallholder farmers. This dedication is particularly evident in cooperatives that prioritize organic farming methods. These factors collectively underscore Peru's promising prospects for achieving well-deserved recognition and acclaim in the coffee industry.