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South America · PE

Peru

Clean · chocolate · gentle citrus — Peru began coffee in the 18th century and is now a major producer, with most farms under two hectares high on Andean slopes.

The origin

About Peru

Peru began coffee in the 18th century and is now a major producer, with most farms under two hectares high on Andean slopes.

Around 200,000 farms and an estimated 855,000 people work in Peruvian coffee. High altitude and Andean soils yield clean, sweet cups with chocolate and soft citrus — excellent for everyday blends and Swiss Water decaf lots.

All origins →
Peru coffee origin
Clean · chocolate · gentle citrus
Growing Peru

Reference notes

Crop-level notes we use when roasting. Lot detail is confirmed bag by bag.

Harvest

April to September, peaking May–August

Altitude

1,200–2,000 m on Andean slopes

Varietals

Typica, Caturra, Bourbon, Catimor

Processing

Mostly washed

Growing regions

Cajamarca, Amazonas, San Martín, Junín, Cusco, Puno

In the bag

Blends from Peru

Roasts that carry this origin in the cup.

Keep exploring

Other origins

All origins
BR South America Brazil Mild sweetness · nutty · low acidity Read about Brazil → CO South America Colombia Smooth · mild · medium–high acidity Read about Colombia → ET East Africa Ethiopia Fruity · floral · sweet · light acidity Read about Ethiopia → GT Central America Guatemala Spicy · rich · medium–full body Read about Guatemala →
Taste the origin

Roasted in Windsor.

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