Peruvian Coffee Production Overview (2005)

(A bit old, but a solid 2004/05 overview of Peruvian Coffee Production. There has been no updated national survey since the 2003/04 agricultural census. The only hard data since the census is national export data)  

Altitude/Microclimate Description: Extremely varied within each region, with sub-climate studies yet to be compiled, and sub-regions yet to be defined. Some regions have farms over 2000 meters, while the lowest farms are around 600 meters.  

Processing Description:  The vast majority of farms are family run micro farms (2 Hectares and smaller) which harvest and process their own coffees in micro batches producing 30 QQ (46 kilos) of pergamino (parchment) a year. It is estimated in 2005  that there are over 150,000 coffee family farms in Peru. The majority of farmers sun dry the coffee to between 10-30% moisture content on the farm and then sell the Pergamino to a cooperative or trader. The coffees are usually then transported to the coast where they go through the “dry mill” process (dried further if needed, parchment removed, selection of beans and prepared for export).

Cup Characteristics: Due to the stage of development of Micro-farms, and Micro-processing, regional cup classifications are difficult if not impossible to define.

Peruvian Coffee Classifications:

·         High Grown: Coffee grown above 1200 meters

·         Low Grown: Coffee grown below 1200 meters

·         Grade 1: 15 Defects Max: 10-12% Moisture; Minimum 50% above screen 15: Maximim 5% bellow screen 14, Cup which is free from all faults and taints with a  distinguished Cup profile.

·         Grade 2: 23 Defects Max: 10-12.5% Moisture; Minimum 50% above screen 15: Maximim 5% bellow screen 14, Cup which is free from all faults and taints with a  good Cup profile.

·         Grade 3: 30 Defects Max: 10-12.5% Moisture; Minimum 50% above screen 15: Maximim 5% bellow screen 14, Cup which is free from all faults with an average Cup profile.

·         Grade 4: 35 Defects Max: 13% Moisture; Minimum 50% above screen 15: Maximim 5% bellow screen 14, Cup which is free from all faults.

·         Grade 5: 40 Defects Max: 13% Moisture; No Screen Size Limits.

·         Export Bag Size: 69 Net Kilos

·         Special Note: Source for the Above Classifications is from the Peruvian Standard NTP 209.027; use of the above standards is voluntary by Peruvian exporters (and foreign buyers) and there is no controlling agency to enforce/verify its use. Contracts can include the above classifications as a voluntary submission (always sighting the NTP 209.027) and those contract details can be enforced by Peruvian and International Law in the case of arbitration/dispute. 

Piura                      

Growing Region Name: Piura (1.76% of National Production)

Departments: Piura

Provencias: Canchaque, Montero, Ayabaca y Huancabamba

Municipios: Canchaque, Montero, Ayabaca y Huancabamba

Altitude Max:  2,000 meters / Altitude Min:  600 meters

Harvest Start:  / Harvest End: March-August (Higher Altitudes Later)

Rainfall Low: 800 mm  / Rainfall Max: 1000 mm

Temperature Low:  15 degrees Celsius  / Temperature Max: 33 degrees Celsius

Soil:                        No Data

Species Grown: Arabica

Varieties Grown: 52% Typica, 10% Burbon, 18% Caturra, 8% Paches, 8% Catimor, 4 % Others

Total Production:   51,550 bags of 60kg (1.76% National Production)

Description of Region: The only coffee growing region on the Western Slope of the Andes, due to the fact that the rest of the Western slope South of Piura is desert conditions with insufficient rain for coffee production.

Cajamarca                        

Growing Region Name: Cajamarca (16.24% of National Production)

Departments: Cajamarca

Provencias: Jaén y San Ignacio

Municipios: Jaén y San Ignacio

Altitude Max:  1,950 meters / Altitude Min:  550 meters

Harvest Start:  / Harvest End: March-August (Higher Altitudes Later)

Rainfall Low: 767 mm  / Rainfall Max: 1272 mm

Temperature Low:  16.8 degrees Celsius  / Temperature Max: 31.8 degrees Celsius

Soil: 4.2-4.8 PH, Organic Material  2.2-3.2%

Species Grown: Arabica

Varieties Grown: 65% Typica, 6% Burbon, 15% Caturra, 4% Paches, 9 % Catimor, 1 % Others

Total Production:   476,733 bags of 60kg (16.24% National Production)

Description of Region: The North Central Region of Peru is one of the oldest production regions in Peru dating back to more than 200 years. It is home of the second capital of the Incan Empire in Peru, the city of Cajamarca, and as such is a historical agricultural zone. The Region of Cajamarca is also one of the most devastated areas in regards to deforestation, with the majority of populations zones having very little natural forest remaining. Many projects are underway to promote reforestation amongst the coffee communities, and in many villages the secondary forests of the coffee farms are the only forests remaining.  Geographically this region is in the heart of the Andes with mountain ranges to both the East and the West. The region is well developed in terms of roads, with dirt roads to most villages.

Amazonas                        

Growing Region Name: Amazonas (14.38% of National Production)

Departments: Amazonas

Provencias: Rodrigues de Mendoza, Bagua y Utcubamba

Municipios: Rodrigues de Mendoza, Bagua y Utcubamba

Altitude Max:  2,100 meters / Altitude Min:  500 meters

Harvest Start:  / Harvest End: March-August (Higher Altitudes Later)

Rainfall Low: 652 mm  / Rainfall Max: 1005 mm

Temperature Low:  18 degrees Celsius  / Temperature Max: 32 degrees Celsius

Soil: 4.3-6.2 PH, Organic Material 2.0-2.3%

Species Grown: Arabica

Varieties Grown: 63% Typica, 6% Burbon, 20% Caturra, 4% Paches, 4% Catimor, 3 %

Total Production:   422,100 bags of 60kg (14.38% National Production)  

Description of Region: Amazonas was the un-conquered frontier to Cajamarca up to the 1950’s. Since then Cajamarcinos have been colonizing the region. Most coffee farms date back to this period of expansion or later. The region has suffered many of the effects of the Cajamarca deforestation, but still has a good portion of standing forests. The region’s roads have primarily been established post 1970’s. Many villages remain accessible only by foot. Expansion of new coffee farms and entire villages is ongoing.

San Martin                      

Growing Region Name: San Martin (17.15% of National Production)

Departments: Amazonas

Provencias: Lamas, Moyobamba, Rioja y Tocache

Municipios: Lamas, Moyobamba, Rioja y Tocache

Altitude Max:  1,500 / Altitude Min:  500 meters

Harvest Start:  / Harvest End: Feb-July (Higher Altitudes Later)

Rainfall Low: 1322 mm  / Rainfall Max: 1800 mm

Temperature Low:  15 degrees Celsius  / Temperature Max: 33 degrees Celsius

Soil: 3.9-5.0 PH, Organic Material 1.6-2.2%

Species Grown: Arabica

Varieties Grown: 50% Typica, 3% Burbon, 19% Caturra, 5% Paches, 20% Catimor, 3 % Others

Total Production:   503,416 bags of 60kg (17.15% National Production) 

Description of Region: San Martin was the un-conquered frontier until the road from the coast was built in 1979. Since then rapid immigration of coffee farmers from the neighboring states has taken place. All coffee production in San Martin was for local consumption prior the highway. 95% of the coffee villages date back to 1985 or later, making this the newest region in all of Peru. Even today San Martin remains the final frontier for Northern coffee development. The projected growth shows San Martin will overtake Cusco for the number one producing region within the next few years. The region’s roads have primarily been established post 1980’s and most villages remain accessible only by foot. The highway pavement project was completed in 2002, connecting the region to the coast. The southern region of San Martin (Tocache) is the largest Coca production within Peru, and the least amount of coffee production in San Martin.

Huanuco                            

Growing Region Name: Huanuco (1.17% of National Production)

Departments: Huanuco

Provencias: Tingo Maria, Aguaytiá

Municipios: Tingo Maria, Aguaytiá

Altitude Max:  2000 / Altitude Min:  700 meters

Harvest Start:  / Harvest End: Feb-July (Higher Altitudes Later)

Rainfall Low:  mm  / Rainfall Max: 2040 mm

Temperature Low:  17 degrees Celsius  / Temperature Max: 32 degrees Celsius

Soil: 3.8 PH, Organic Material 1.6%

Species Grown: Arabica

Varieties Grown: 27% Typica, 7% Burbon, 40% Caturra, 6% Paches, 20% Catimor, 0 % Others

Total Production:   34,400 bags of 60kg (1.17% National Production) 

Description of Region: Tingo Maria, like San Martin, was the un-conquered frontier until the road from the South-Central was built in the 1960’s. 95% of the coffee villages date back to 1985 or later, making this the newest region in central Peru. The region’s roads have primarily been established post 1980’s and most villages remain accessible only by foot. The area is most infamous as the capital of the 1980’s Coca trade. Along with the southern regions of San Martin (Tocache), Huanuco (Alta Huallaga River Valley) remains the largest Coca production within Peru.

Pasco                     

Growing Region Name: Pasco (3.36% of National Production)

Departments: Pasco

Provencias: Oxapampa and Villa Rica

Municipios: Oxapampa and Villa Rica

Altitude Max:  2000 / Altitude Min:  1000 meters

Harvest Start:  / Harvest End: April-August (Higher Altitudes Later)

Rainfall Low:  1600 mm  / Rainfall Max: 1717 mm

Temperature Low:  12.6 degrees Celsius  / Temperature Max: 23 degrees Celsius

Soil: 4.6-4.8 PH, Organic Material 1.7%-1.8%

Species Grown: Arabica

Varieties Grown: 32% Typica, 4% Burbon, 37% Caturra, 3% Paches, 20% Catimor, 4 % Others

Total Production:   98,583 bags of 60kg (3.36% National Production) 

Description of Region: In the late 1800’s and early 1900’s Austrian and German immigrants migrated to the region and established the most well know coffee productions of Villa Rica and Oxapampa. This is the only region in Peru which is known for its centralized wet mills and which has several dry mills which prepare coffee for export on site. Likewise it is home to the largest estate farms in Peru, breaking the model of the 2 hector family run micro farms.

Junin                      

Growing Region Name: Junin (18.72% of National Production)

Departments: Junin

Provencias: Chanchamayo and Satipo

Municipios: La Merced, Pichanaqui, Satipo, San Martin de Pongoa

Altitude Max:  1800 / Altitude Min:  500 meters

Harvest Start:  / Harvest End: Feb-July (Higher Altitudes Later)

Rainfall Low:  2000 mm  / Rainfall Max: 1968 mm

Temperature Low:  15.5 degrees Celsius  / Temperature Max: 32 degrees Celsius

Soil: 3.5-5.5 PH, Organic Material 1.4%-1.5%

Species Grown: Arabica

Varieties Grown: 37% Typica, 4% Burbon, 22% Caturra, 12% Paches, 20% Catimor, 5 % Others

Total Production:   549,616 bags of 60kg (18.72% National Production) 

Description of Region: The region has gained much attention and is further developed in its infrastructure due to its closeness to Lima (the capitol of Peru, only an 8 hour drive). It has some centralized wet mills and has several very developed large cooperatives. The region is also the most developed in regards to official land entitlement, which the rest of Peruvian coffee farmers are largely without.

Ayacucho/Valle del Rio Apurímac                          

Growing Region Name: Ayacucho/Valle del Rio Apurímac (2.42% of National Production)

Departments: Ayacucho

Provencias: Huanta, La Mar

Municipios: San Francisco (Main Coffee Town), Santa Rosa, Ayna, Sivia, San Miguel, Ancon

Altitude Max:  1600 / Altitude Min:  600 meters

Harvest Start:  / Harvest End: Mar-Aug (Higher Altitudes Later)

Rainfall Low:  1700 mm  / Rainfall Max:  mm

Temperature Low:  15.0 degrees Celsius  / Temperature Max: 31.5 degrees Celsius

Soil: 4.5 PH, Organic Material 2.3%

Species Grown: Arabica

Varieties Grown: 50% Typica, 5% Burbon, 25% Caturra, 4% Paches, 15% Catimor, 1 % Others

Total Production:   71,000 bags of 60kg (2.42% National Production) 

Description of Region: Only 10% of Ayacucho is suited for Coffee Production (exclusively the Apurímac River Valley) while the majority of the Department falls within the northern front of the Alto Plano (over 10,000 feet in elevation). During the 1980’s this area was the most devastated by the civil war between the Shining Path and the federal government. Today it remains the second largest Coca production, behind the Alto Huallaga Valley. While Geographically close to Lima, the rugged mountains make travel to the area a two day trip. Within the region expansion continues, and many villages are still remain accessible only by foot. The vast majority of farmer’s first language is Quechuan, and up to 50% do not speak Spanish. 

Cusco                                    

Growing Region Name: Cusco (19.88% of National Production)

Departments: Cusco

Provencias: La Convencion and Yanitile

Municipios: Quillabamba, Quebrada Honda, Quellouno

Altitude Max:  1800 / Altitude Min:  600 meters

Harvest Start:  / Harvest End: Feb-Aug (Higher Altitudes Later)

Rainfall Average:  1600 mm 

Temperature Low:  14.0 degrees Celsius  / Temperature Max: 31 degrees Celsius

Soil: 4.4 PH, Organic Material 2.0%

Species Grown: Arabica

Varieties Grown: 57% Typica, 5% Burbon, 20% Caturra, 5% Paches, 10% Catimor, 3 % Others

Total Production:   583,666 bags of 60kg (19.88% National Production) 

Description of Region:. The City of Cusco was the Incan Capital. It’s historical presence (like Cajamarca) is one of the influences for coffee being brought to the region more than 150 years ago. Like Ayacucho only a portion of Cusco (20%) is suited for Coffee production while the majority of the Department falls within the Alto Plano (over 10,000 feet in elevation). Cusco is famous for the legendary ruins of Machu Pichu, which lies at the headwaters of the coffee production of La Convencion. Cusco is also know as the birth place of Coca, and is one of the few regions allowed to grow Coca legally in order to preserve the plant. Within the region coffee expansion continues eastward, and many villages are still remain accessible only by foot. Regardless the majority of the region is well connected by dirt roads.  The vast majority of farmer’s first language is Quechuan, and up to 40% do not speak Spanish.

Puno                      

Growing Region Name: Puno (3.78% of National Production)

Departments: Puno

Provencias: San Juan del Oro

Municipios: San Juan del Oro, Sandia

Altitude Max:  1800 / Altitude Min:  1200 meters

Harvest Start:  / Harvest End: April-Aug (Higher Altitudes Later)

Rainfall Low:  2000 mm  Rainfall High:  3000 mm

Temperature Low:  12.0 degrees Celsius  / Temperature Max: 26 degrees Celsius

Soil: 5.2 PH, Organic Material 2.5%

Species Grown: Arabica

Varieties Grown: 80% Typica, 2% Burbon, 12% Caturra, 5% Paches, 1% Catimor, 0 % Others

Total Production:   111,050 bags of 60kg (3.78% National Production) 

Description of Region:. Puno, located on the border of Bolivia, only has a small portion (10%) of land suited for Coffee Production, while the majority of the Department falls within the Alto Plano (over 10,000 feet in elevation). The farming regions of Puno are the most remote from the population centers of Lima, Cusco and Arequipa. Driving time to the port of Lima is more 3 days. Within the region expansion continues eastward into the jungle basin, and many villages are still remain accessible only by foot. The vast majority of farmer’s first language is Aymara (The native language of southern Peruvian Highlands and Bolivia), and more than 50% do not speak Spanish. A unique fact of Puno coffee trade is that all the coffee is sold through only 2 cooperatives and no private buyers are found in the region. 

*Notes/Source:

Ministerio de Agricultura PROAMOZANIA “Caraterizacion de las zonas cafetaleras en el Peru” August 2003

Ministerio de Agricultura Cadena Productiva Café January 2005

INDECOPI “Peruvian Standard-Green Coffee Requirements NTP 209.027” 2001 

Updated: Prepared by ICS Peru www.ics.org 03/01/2005