Peruvian coffee, particularly beans with a cupping score of 82+, has earned a place among the finest in the world, thanks to a combination of history, geography, and dedication from smallholder farmers. Coffee was first introduced to Peru in the 1700s by European colonists, and the country’s mountainous terrain proved ideal for cultivating high-quality Arabica beans. Over the centuries, small farms averaging just a few hectares became the backbone of Peru’s coffee industry, fostering a tradition of organic, shade-grown practices that align with global demands for sustainable production.

In the 1990s and early 2000s, Peru began to gain recognition on the international coffee stage. Cooperatives and NGOs worked with farmers to improve cultivation and processing methods, ensuring consistency and meeting the rigorous standards of the specialty coffee industry. Certifications such as organic and fair trade helped Peruvian coffee access global markets and appeal to environmentally conscious consumers.

The country’s diverse geography plays a key role in the quality of its coffee. High-altitude regions like Cajamarca, San Martín, and Cusco, located between 1,200 and 2,200 meters above sea level, create ideal conditions for coffee cultivation. The slow maturation of cherries at these elevations results in beans with vibrant acidity, floral and citrus notes, and a clean sweetness—all hallmarks of specialty-grade coffee.

Cupping, a method used to evaluate coffee quality, assesses factors such as aroma, flavor, acidity, body, and balance. Coffees scoring 82 or higher are considered above average, with exceptional complexity and refinement. Events like the Taza de Excelencia (Cup of Excellence) have further cemented Peru’s reputation, showcasing top-quality beans and connecting farmers to international buyers willing to pay premium prices.

Despite its success, Peru’s coffee industry has faced challenges, including inconsistent post-harvest practices, limited infrastructure, and the effects of climate change. However, targeted investments in training, drying techniques, and fermentation processes have significantly improved consistency and quality, allowing more farmers to produce beans that meet or exceed the 82+ benchmark.

Today, Peruvian coffee is prized for its distinctive flavor profile, which combines bright acidity with smooth, well-balanced sweetness. Its sustainable production methods and commitment to quality have solidified its reputation in the specialty coffee world, making it a favorite for both roasters and consumers who seek exceptional, ethically sourced coffee.