Peru: Cultivation and processing of high quality coffee

14:59 | Lima, Aug. 24.

Peru is among the top ten coffee producers and exporters of the world, the International Coffee Organization (ICO) affirmed.

The Inca country also holds the second place among organic coffee producers and exporters on a global scale.

Likewise, it is the major coffee provider to the U.S. under Fair Trade criteria, covering 25% of the market. 

Coffee can be grown in areas located between 600 and 1,800 meters above sea level. However, 75% of Peruvian coffee plantations are found at altitudes above 1,000 m.a.s.l. 

The diversity of climates, soils, precipitations, and sunlight provides an ideal setting for coffee crops. 

The coffee plant cultivated in the Inca country belongs to the Arabica species, and its varieties include Typica (70%), Caturra (20%), and others (10%).  

Given the current trends, producers now work with specialty, organic, and commercial coffees. 

Production zones 

Coffee cultivation areas occupy 230,000 ha distributed in 10 regions, being the rainforest the best location for these crops. 


Coffee harvesting is carried out through two methods: dry and wet. Then, the pulp is removed and the beans are separated by weight in order to take them to fermentation tanks. 

Afterward, the dried beans are sorted according to quality. The next step is roasting. Later, they go through a grinding process. 

Finally, the ground coffee is packaged for commercialization purposes.

As is known, citizens celebrate Peruvian Coffee Day every last Friday of August. 


Published: 8/24/2018
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