Origin Guide: Peru
Celebrated for its remarkable geographic diversity, Peru delivers an exceptional specialty profile characterized by bright citrus acidity, a smooth caramel sweetness, and a clean, medium body.
Regional Characteristics
- Cajamarca: Located in the northern highlands, this region is famous for producing highly sweet, bright, and floral coffees with distinct notes of red apple and brown sugar.
- Cusco: Situated in the south near Machu Picchu, Cusco’s high-altitude valleys yield incredibly balanced coffees boasting smooth chocolate undertones and a crisp citrus acidity.
- Chanchamayo: Found in the central Amazonian Andes, this historic coffee heartland is known for producing accessible, medium-bodied lots featuring soft nutty profiles and a sweet, clean finish.
Quick Facts
- Average Altitudes: 1,200m – 2,100m.
- Primary Processes: Washed (Fully Washed).
- Common Varietals: Typica, Bourbon, Caturra, and Pache.
- Harvest Window: Typically April through September.
Sourcing Ethics & Producers
We proudly source our Peruvian coffee with a strict focus on community equity and organic certification. For example, the beans for Sunseeker are grown by a collective of over 40 dedicated smallholder farmers within the Cooperativa Agraria Frontera San Ignacio. Each producer wet-processes the coffee on their own family farm before it is meticulously cupped, graded, and sorted at Frontera's dry mill, ensuring premium traceability and sustainable returns for the growers.
