Special brews: the allure of Peruvian coffee
Since being introduced in the 1700s, coffee has been a staple crop in Peru. The fertile soils and high altitude of smallhold cooperative farms peppered across more than 400 hectares of mountainous farmland has made the beans the country’s top agricultural export.
Today, Peru is the world’s leading exporter of fair-trade coffee, with an emphasis on high-quality, small-scale production. More than 110,000 farmers grow coffee in Peru, usually living on the land to be able to attentively nurture their crops. This is especially true during the harvest season between May and September when the ripe coffee cherries are picked and processed by hand – from pulping to fermentation.
Coffee brewed from the resulting beans has an aromatic and flavorful profile, with just a mild acidity. Peru’s terroir also lends the drink a sweet finish with nutty and chocolate notes favoured by many who prefer a more aromatic blend with their morning brew or for an afternoon pick-me-up.
Click to learn more about the health benefits of this superfood. Pick up some Peruvian coffee beans and brew your own cuppa from vendors including The Community Coffee, The Coffee Academics, and Redmart.