Peruvian coffee history and origin introduction

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Coffee came to Peru between 1740 and 1760. At that time, the jurisdiction of the Peruvian Governor's District was larger than that of present-day Peru. Although the climate in the country is quite suitable for the large-scale cultivation of coffee, in the first 100 years, all the coffee was drunk locally. Coffee was exported to Germany and England after 1887.

In the 20th century, because of a loan owed to the British government, the Peruvian government finally had to repay 2 million hectares of land in central Peru, of which 1/4 was converted into plantations, crops including coffee. Many immigrants from high areas came to work here, and some of them finally got the land. Others bought land after the British left Peru.

Unfortunately, for the coffee industry, the bill introduced by Juan Velasco's government in the 1970s hindered its development. International coffee agreements have previously guaranteed the sale and price of coffee, so the government has no incentive to develop infrastructure. When the government withdrew its support for the industry, the coffee industry fell into chaos. The quality of coffee and Peru's market position were further weakened by the establishment of Shining path, as guerrillas destroyed farmland and drove farmers out of their homes.

The gaps left by the Peruvian coffee industry have been filled in recent years by non-governmental organizations such as Fair Trade; Peruvian coffee is now mostly publicly trade certified. More and more land is also used to grow coffee: there were 62000 hectares in 1980 and 95000 hectares today. Peru is now one of the largest producers in the world.

The infrastructure in Peru is still inadequate, so the production of high-quality coffee remains a challenge. There are only a few processing plants near the coffee garden, so most coffee usually has to be transported for a long time before it can be harvested and processed. As a result, some coffee is bought to be mixed with other coffee and resold on the way to the coast. Interestingly, about 1/4 of the country's 100000 small producers now join co-operatives; in addition, Fairtrade certification applies only to coffee from co-operatives. Peru also attaches great importance to organic farming, but this is not directly related to cup quality. In fact, the price of Peruvian organic coffee is usually quite low, so the purchase price paid to farmers is also lower, regardless of whether the quality is good or not.

Perhaps for this reason, and the popularity of Tibika varieties, leaf rust is beginning to become a headache for Peruvian producers. Although the yield in 2013 is good, it may reduce production in the near future because of the increasing severity of leaf rust.

Coffee taste

Peruvian coffee is mostly quite pure, but it is also mild and insipid. Taste sweet, mellow relatively high thickness, but lack of complexity. Nowadays, more and more coffee tastes unique and juicy.

Producing area

Population: 30475000

2013 production (60 kg / bag): 4200000 bags

Some coffees are grown outside the areas listed below, but their quantity and prestige are not as good as those in major areas. Some people believe that Peru has an excellent advantage in terms of rising temperatures and climate change, as many areas of the country have high elevations and may be quite suitable for coffee cultivation in the future.