Peru coffee growing regions

Peru's main coffee-growing regions are its northern, central, and southern highlands, each producing unique flavor profiles due to varying altitudes and climates.

Notable areas include Amazonas, Cajamarca, and San Martín in the north; Junín (Chanchamayo) in the central region; and Cusco and Puno in the south. These regions produce a range of Arabica coffees, from mild and nutty to fruity and complex, with high-altitude beans often showing brighter acidity. 

Northern Highlands

Regions: Amazonas, Cajamarca, and San Martín.

Characteristics: Situated on the eastern slopes of the Andes, this region features a mix of jungle and mountain geography.

Flavor Profile: Cajamarca is known for its bright acidity and clean cup, while the Amazon region is noted for fruity and tropical notes and a fuller body. 

Central Highlands

Regions: Junín, particularly the Chanchamayo and Satipo provinces.

Characteristics: Located in the central Andes, coffee is grown at elevations typically ranging from 900 to 1,800 meters.

Flavor Profile: Often produces balanced, smooth coffees with mild acidity and nutty or chocolatey notes. High-altitude beans can be more fruity with intense acidity and a creamy body.

 

Southern Highlands

Regions: Cusco, Ayacucho, and Puno.

Characteristics: This area is known for its specialty coffee production, benefiting from rich soils and unique microclimates.

Flavor Profile: Coffees from this region can have bold, earthy flavors and nutty tastes, often with mild acidity due to the higher altitudes.