The first coffee production started around the 1700's in the
One thing that has greatly developed the history of coffee in
Peru has been the Fair Trade Organization. Over the last decade,
small farmers have come together with various organizations to
unify and work to sustain a higher set price to protect them from
the previous pitfalls of selling their coffee. This strengthening
and empowerment has seen better infrastructure and a more
sustainable income for several Peruvian Coffee Farmers.
As a result, Peru is now #2 behind Mexico in producing Fair
Trade Organic Coffee. The cooperatives have invested in the Farmers
and with help from donations there is now a sense of stability in a
region where there was minimal productivity or growth.
Peruvian coffee is almost exclusively Arabica, with some 70
percent being of the typical
variety, 20 percent caturra, and 10 percent other varieties. The
vast majority of these coffees are grown by smallholder farmers in
high-altitude locations in naturally shade protected conditions,
where it is typically hand-picked and sun-dried.
Peru has a very high altitude for coffee harvest (for
ex. Coffee SHB from Puno is cultivated from 3,800 until 4,000m of
altitude). Then, over 80% of national coffee production is
certified organic (through all types of certification: Organic,
Coffee production is of extreme importance for export in Peru
(as it accounts for more
than a quarter of Peru's overall exports - and in steady increase
for 6 years). The future for coffee production increases year on
year and it appears the future is favorable.
New Crop: Co-op