Peru - Organic Chasqui Coffee Overview

This USDA Organic Peruvian coffee comes from the collection of 68 smallholder coffee producers throughout three regions in Peru: Cajamarca, Junin and San Martin. The altitude of these farms range from 800–1,800 meters and produce coffee varieties including Bourbon, Typica, Caturra, Catimor, Catuai, and Castillo. This coffee is harvested May through October, where the beans undergo natural fermentation, are washed and then sun dried. The end result is a coffee with sweet notes of chocolate, nougat and tart green grape with mild acidity and a smooth body that finishes like a crisp, white wine.  

The History of Coffee in Peru

Peru Chasqui coffee was named after the Chasquis, who were the messengers of the Inca empire - the fittest and most highly trained individuals; the best of the best. This group of trained Peruvians was responsible for transporting messages throughout the Andes by means of running along the spine of these great mountains and also reading, translating, and maintaining order among the people.

Peru was the first country within Latin America to start growing coffee around the mid 1700s. In the beginning, Peruvians mainly enjoyed their own coffee locally as most of the beans remained within the country. They did not start to export on a large scale until the late 1800’s when Indonesia and the surrounding countries experienced a detrimental disease that destroyed Asia’s coffee growing industry. Shortly thereafter, European coffee buyers began looking elsewhere for coffee. 

Peru’s coffee industry grew substantially due to Europe’s growing coffee consumption and growing reliance on sources other than Asia. By the early 1900’s, Peru began exporting their beans at a large scale. Peruvian land was exchanged for English debts and large plantation-like farms formed. After World War I and II, England eventually sold their large plots of land and this was then distributed amongst local farmers. As of 2017, Peru was the 10th largest coffee producer in the world and today there are more than 110,000 coffee growers throughout Peru. 

The Peruvian Coffee Industry Today

On average, these farmers cultivate no more than two or three hectares. Often, these farms lack electricity and running water which has actually led to a more environmentally sustainable approach to the processing of coffee throughout Peru. “From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. This tradition of micro-wet-milling has protected Peru's water resources from the devastating effects of river-polluting pulping factories.” Peru’s coffee industry has developed substantially since they received their first coffee plant 300 years ago. In the time since, Peru has risen to the global coffee stage known for their traditionally cultivated, shade grown, high quality Arabica beans as well as their high concentration of organic coffees.

Sources:

Genuine Origin. “Peru Organic Chasqui 18/19 Crop.” https://www.genuineorigin.com/PERU-ORGANIC-HB-MCM-CHASQUI-2018?quantity=1&custcol3=1

Vassau, Matt. “Peruvian Coffee: Get To Know Your Coffee Origins.” Driven Coffee Roasters, May 21, 2018, https://www.drivencoffee.com/blog/peruvian-coffee-origins/

Equal Exchange Fairly Traded. “History of Coffee in Peru.” https://equalexchange.coop/history-of-coffee-in-peru