Most Peruvian coffee producers are small farmers.
The coffee is well balanced and can be used in mixed drinks.
Peru is also a major coffee producer. As much as 98 per cent of Peruvian coffee is grown in forested areas, and most producers are smallholders.
Peru has good economic conditions and a stable political situation, thus ensuring the excellent quality of coffee. In addition to guerrilla warfare and drug trafficking, cholera in the mid-1990s along the coast further caused economic depression, and even worse, the annual inflation rate reached 7000%.
In the mid-1970s, Peruvian coffee production was about 900,000 bags a year, and then steadily increased to about 1.3 million bags a year. Although there are private exporters buying coffee from remote areas through middlemen, major markets remain monopolized by the Government. Later, the private Comerade Exportadores de Cafédel Peru (Peruvian Coffee Export Chamber) was established, dedicated to the improvement of coffee quality. Its primary task was to establish standards and eliminate inferior products, thus creating an atmosphere in which quality is paramount. This positive move bodes well for the future of the coffee industry. Later, rising prices encouraged farmers to grow coffee instead of cocoa, the region's traditional cash crop.
The best coffee in Peru is produced in Chanchmayo, Cuzco, Norte and Puno. Most Peruvian coffee is grown under natural conditions, but it is difficult to confirm the cultivation status of all coffee trees. Naturally grown coffee costs 10 to 20 percent more than others, and farmers are likely to lack the money to buy fertilizers and pesticides, given poverty, but it is hard to verify all coffee.
The quality of Peruvian coffee is comparable to any coffee from Central or South America. Another indication of the high standards of quality is that the premium coffee produced in Peru is sent to Germany for blending and then shipped to Japan and the United States.
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