Peruvian Coffee-Why You Should Try It! by Kristopher Loosemore

The first question I usually get when people ask me about coffee is: "What's the difference in the various countries growing coffee?". Of course, there is so much you can say about Peruvian coffee, Mexican coffee, and so many more but the top simplistic three answers I usually give go as follows:

1. The way the coffee is handled.

2. The altitude and climate the coffee is grown.

3. The way the coffee tastes from every region.

The majority of people are content with buying a can of Folgers in the grocery store for $6 that will last them months. Economically speaking, this is the more practical way of getting your morning cup of coffee. You'll usually get consistent quality and probably acquire a taste over time for darker (dare I say burnt) coffee.

Fortunately, there are so many other joyful ways to enjoy coffee instead always using the "coffee from a can." Every other week, I will be writing about a different country and their coffee production. I'm hoping everybody will glean a little bit of information from every article about why each country can produce different flavors!

Today I'm writing about Peruvian coffee. Peru's coffee production is near and dear to my heart for many reasons. Coffee sourced from Peru has a rich history of pulling rural family farmers out of poverty. I have many friends from Peru that are directly impacted by the coffee production and trade developed in their remote areas.

Many of these families end up joining a cooperative incorporated through organic and fair-trade certifications, creating a sense of community within the region. Peru is one of the largest coffee producing countries in the world and has become one of the largest organic coffee producing countries in the world!

Before the 1970's, Peru coffee was disorganized and unregulated. When the country created a large cooperative that was certified organic and fair trade, the price for Peruvian coffee beans skyrocketed, and coffee farmers all over Peru saw a significant increase in pay. The pay increase helped the certifying companies to host large coffee training programs for Peruvian farmers to help regulate the consistency across all the farms in the country.

Last, but certainly not least, is that Peru has slowly become one of the best-tasting coffee beans in the world. With 60% of the Peruvian coffee production being from an heirloom arabica typica coffee bean, this creates a medium-bodied, sweet coffee with a bold flavor. Peruvian coffee is in my top three coffee beans in the world. That's why we sell this incredible bean in our store. Give it a try!

Black Bear Peruvian Dark Roast

Have you ever tried Peruvian coffee before? Let me know in the comments below or message me directly and tell me your experience!

Also, if you liked this article, check out some of the other articles I have written about coffee!

How Coffee Is Grown In Colombia!

5 Clever Ways To Use Leftover Coffee Grounds

Coffee BBQ Sauce