Peru coffee was introduced into the country in the late 1700s. Most of the coffee grown in Peru is cultivated on small farms found high in the Andes Mountains that are less than two or three hectares in size and sit at about 1,000-1,800 meters above sea level. Most of the farmers are indigenous and speak Spanish as a second language. Their coffee is picked by hand and generally processed on the farm using small-scale wet mills. The growers almost always travel long distances on foot to sell their coffee to intermediaries in commercial centers, usually at a relatively low price. Between the local town and the exporter’s mill, the product may change hands several times and runs a risk of being mixed with other coffees which adds to the farmer’s many challenges. The cup profile of a standard specialty Peru Gr. 1 MCM tends towards nutty, chocolatey flavors, usually with crisp acidity,

Percentage of world Market:2.4 %

Harvest: May-September

Process: Washed

Main Type: Typica, bourbon, Caturra, Pache, Catimor

World Ranking As a producer9^th