Organic coffee production in Peru
Peru has perfect soils for the production of high quality organic coffee, processes which are used in organic sowing and harvesting take care of the environment and result in a first class coffee, in its ripeness the coffee takes a reddish color that is separated from the green beans, then goes on to the fermentation that lasts approximately 24 hours, It is then dried until it becomes brown and passed to the mortar that is responsible for clarifying it by size, the last process is roasting and cupping.
Production areas
• North zone: 43% of the production is in Piura, Cajamarca, Amazonas, San Martín.
• Central zone: 34% of the production is in Junín, Pasco, Huánuco and Ucayali.
• South zone: 23% of the production is in Apurímac, Ayacucho, Cusco and Puno.
Peru as the Main Organic Coffee Producer
In Latin America, Peru is the main producer of organic coffee. The Coffee Arabica variety with different profiles of flavor, aroma and acidity is grown in Peru and is one of the best in the world, it is recognized internationally by the importing companies and the Typical and Caturra varieties.
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