Coffee was first brought to Peru in the 1700s. After addressing their lack of infrastructure and coffee processing methods towards the end of the 20th century, Peru is now noted for being one of the major producers of organic and fair trade coffee beans in the world. These exports make Peru the ninth largest producer of coffee in the world and the third largest exporter of coffee in South America.
Beans from the Chanchamayo Valley are amongst the highest quality in the entire country. They’re grown on the eastern side of the imposing heights of the Andes Mountains, on the edge of the Amazon basin a few hundred miles from Lima. The beans are typically wet-processed and tend to have a light to medium body and a mild to bright acidity. They also tend to be grown at very high altitudes and are often organic.
A cup of Chanchamayo coffee is refined in character. Medium-bodied and smooth to drink, it carries both richer chocolate and nutty qualities, as well as a bright, sweet, citrusy presence.