Wonder of the world! 6 facts you didn't know about Peruvian coffee

Who can resist the aroma and taste of a good coffee? In an office, at any breakfast or even after a meal, this drink has always been one of the most preferred in the world, and in Peru this weakness is no exception. And is that having a very hot cup of coffee not only produces pleasure and satisfaction, but also an explosion of positive energy that helps to face the day; and if it's Peruvian coffee, much better.

Here we tell you why.

Extracted from beans grown and processed in the Andean regions, Peruvian coffee has been consolidating itself as one of the highest quality and excellence. The territory of Peru offers a great diversity of climates, soils and sunlight, an ideal scene for the cultivation of the Arabica coffee tree, one of the two preferred types of coffee.

Currently, Peru is one of the top ten world coffee exporters and the second in organic coffee. Numbers aside, here is a short list of aspects that you probably did not know about the exquisite Peruvian coffee.

 

 

 

 

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Have you already tried the #CoffeesFromPeru? Next time you have a cup of aromatic and flavorful Peruvian coffee in your hands, remember this. // ¿Ya probaste los exquisitos #CafésDelPerú? Detrás de cada taza de café peruano hay una historia que contar: la de cientos de familias que día a día trabajan para que nuestro café llegue al mundo.

Una publicación compartida de Perú (@peru) el 23 Ago, 2019 a las 5:03 PDT

1. The origins. According to some historical records, coffee arrived in America together with Christopher Columbus in the 15th century. The navigator promoted its cultivation in Caribbean islands such as Puerto Rico, Cuba and the Dominican Republic. Other sources indicate that it was in 1720 when the French officer Mathieu de Clieu managed to bring and cultivate the plant on the island of Martinique. The truth is that coffee arrived in Peru between 1740 and 1760 from the city of Guayaquil, which at that time was part of the Peruvian territory, and later its plantation began in regions like Huánuco, Cusco and Jaén, where it became a rapidly expanding crop.

2. The quality. Because of its variety of floors and microclimates, Peru has an important production of specialty coffees, which, due to their origin, characteristics and properties, differ from common coffees and stand out as an exclusive product. Peruvian coffee has a score greater than or equal to 80, according to the standards of the Specialty Coffee Association of America (SCAA).

3. The taste. In the world there are two species of coffees: 'Arabica' and 'Robusta'. The difference is in its degree of caffeine concentration, height of the plant, among others. In Peru, both species are cultivated, with a higher production of arabic coffee. This type of bean is distinguished by having half the caffeine of Robusta coffee, which makes its taste less bitter.

Peru produces several types of coffee in which the 'Arabica' and 'Robusta' species stand out. Credit: Maco Vargas / PromPerú.

4. The source. One of the main producing areas in Peru is located in the central jungle. Regions like Tingo María (Huánuco) and Villa Rica (Pasco) are part of a series of tourist routes for travelers who want to learn the entire production process and taste the exquisite flavor that the best coffee in the country offers. If you are a true lover of this bean, you cannot miss a visit to the coffee farms where you can actively participate in its collection, washing and roasting.

5. The festivity. With the purpose to stand out the value of the crop, highlight its importance and promote its consumption, every fourth Friday in August the Peruvian Coffee Day is celebrated. Many coffee plantations open their doors to the public with the intention that the production process is known and its different varieties are discovered.

6. The effort. Peruvian coffee goes through the hands of many families until it reaches the cup. It represents the effort and work of farmers, producers and roasters, with a total of two million people who depend on this activity. That is why we invite you to explore through your mug a long journey that begins from the farmland. Each step has undoubtedly been important in defining its own aroma, acidity, body and flavor.

Sources: Infocafes / Rutadelcafeperuano / Viajesdelperu / Cafeurbano.pe / Minagri / RPP 

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