How did coffee production begin?

Peru has a fascinating coffee production history that dates back to the 1700s. During this time, the country acquired the crop from Ecuador and cultivated it on a small scale for local consumption. Over time, as production grew, Peru was ready to enter the global market.

When a severe rust problem affected Asia, it opened an opportunity for Peru. Like any other plant, coffee crops can be susceptible to various diseases, and one of the major threats is the rust fungus. This fungus can cover plants in spores and can have up to five stages of infection. As a result of this situation, coffee exports from Peru increased by an impressive 60%!

This was only heightened at the beginning of the 20th century when England received 2 million hectares of land for coffee cultivation as repayment for a loan. This led to the establishment of the first large-scale farms. However, this arrangement ended with the onset of the world wars, when England returned the land to the government.

The rise of small cooperatives

With the return of a large segment of coffee-growing land, the commercial system faced some challenges. However, the government had a plan. Despite large coffee farms, smallholder farmers continued to grow their crops, eventually becoming the backbone of Peru’s coffee industry. To continue this growth, the government allowed new co-operatives to create new small farms on this land, farming around 2-5 hectares each.

During the 1970s and 1980s, the International Coffee Agreement helped small cooperatives by returning a fair amount of the profits directly to them, boosting their production to 80%. Unfortunately, the presence of the Shining Path, a communist party, disrupted agricultural practices, causing many farmers to move from rural to urban areas for safety. This resulted in a significant decline in production and trade.

How the coffee industry was saved

In the 1990s, solidarity movements saw the rise of ‘ethical’ coffees. Ironically, the farmer’s lack of financial aid to buy fertilisers and pesticides became something of value, as it meant their coffees were organically certified. Many farmers continue this legacy today, making Peru the largest exporter of organic coffee worldwide.

Peru has always had an advantage in the coffee industry due to its perfect growing conditions. The high altitude, optimal temperature, and tropical rainfall create the ideal environment for producing top-quality Arabica coffee. Since introducing speciality imports in 1997, Peru has been able to expand its revenue streams, which is growing every year!

One thing has always stood out throughout Peru’s turbulent coffee journey – the flavour! Peruvian coffees offer a wonderful variety, but you can usually expect a rich, full-bodied feel with medium acidity and a sweet aftertaste. These flavours are always popular and in demand, which has helped Peru maintain its status on the coffee map.

Our limited-edition Peruvian coffee!

We’ve got a super special coffee from Peru that’s roasted and ready to brew! It boasts a smooth chocolate base, with hints of sweet plum and tangerine, all finished off with a delightful drizzle of caramel. You don’t want to miss out on this one!

Domingo Ramos Aguirre and his family cultivate this coffee on their 2-hectare farm. Each cherry is hand-picked when perfectly ripe before being de-pulped. The beans are then placed into bags and fermented for 24-36 hours. Finally, they are sun-dried, packed, and shipped to Two Chimps HQ. Our roaster, Jordyn, then uses his expertise to create this irresistible brew for your cup!