Peru Green Coffee Beans

Peruvian coffee is known for its clean and balanced cup, thanks in large part to the common use of the washed processing method. This approach brings out the coffee’s natural clarity and highlights its delicate flavours.
In terms of taste, Peruvian coffee often features a medium body and mild acidity, making it approachable and versatile. Flavour-wise, it typically offers comforting nutty and chocolatey notes, paired with subtle hints of citrus that add brightness to the cup. In some regions, you’ll also find coffees with delicate floral undertones, which add an extra layer of complexity.

Peru is renowned for its exceptional Arabica coffee, which accounts for the majority of its production. As the world’s 9th largest coffee producer, Peru’s coffee industry is as diverse as its landscapes, offering a wide range of flavor profiles that reflect the country’s varied climates and growing regions.
Peru boasts ten distinct coffee-growing regions, each with unique characteristics shaped by the country’s microclimates and soil conditions. These regions are home to different coffee varietals, including Caturra, Typica, Bourbon, and Geisha, among others. The interplay of these varietals with the distinct environments creates coffees that are wonderfully complex and diverse in flavour.
Peru’s coffee-growing regions offer something for everyone, from rich and chocolatey profiles to bright and floral notes. This diversity makes Peruvian coffee a must-try for anyone looking to explore the incredible range of flavors Arabica coffee can offer.

Here are a few examples of the standout coffee regions in Peru and what makes them special:

San Martin: Known for producing nutty, chocolatey coffees with caramel sweetness and fruity undertones, this region grows Caturra, Catimor, and Bourbon varietals.
Cajamarca: A region famous for its bright and complex coffees with notes of caramel, fruity sweetness, and floral accents, using Caturra, Typica, and Bourbon.
Amazonas: Home to smooth and approachable coffees featuring a mix of fruity brightness, creamy caramel, and rich chocolate from Caturra, Catimor, and Typica beans.
Pasco: This region offers balanced, flavorful cups blending fruity, caramel, and chocolate tones, grown from varietals like Paramara, Bourbon, and Pache.
Piura: Known for elegant coffees with floral aromas, fruity notes, and a hint of caramel, grown from Caturra, Catimor, and Typica.
Cutervo: Produces coffees with sweet vanilla and molasses flavors from Pache, Bourbon, and Pacamara varietals.
Cusco: Showcasing vibrant fruitiness, caramel sweetness, and chocolate richness, Cusco grows a wide variety of beans, including Pache, Bourbon, and Geisha.

We partner with Khipu, a sourcing company dedicated to connecting coffee lovers with passionate Peruvian producers. Together, we build direct relationships with farmers, family-owned farms, and cooperatives across Peru, ensuring our coffee is fully traceable and reflects the hard work and dedication of its producers.

Khipu manages the entire process, from sourcing and exporting in Peru to importing into the UK. This approach guarantees that the quality and authenticity of our coffee are maintained every step of the way. Whether it’s larger cooperative lots or experimental nanolots, our selection showcases the diversity and potential of Peruvian coffee.

Through this partnership, we ensure transparency and celebrate the work of the Peruvian coffee communities in every cup, bringing their stories and efforts to your table.

When it comes to green coffee, Peru is the gold standard. Its beans are always of the highest quality and can be roasted in a variety of ways to make them taste great. For roasters looking for beans with a lot of history and a lot of promise, Peru's green coffee offers unmatched chances to make unique, speciality coffee blends.

Peru's coffee-growing regions have a proud history of making coffee that is known around the world for beans that have bright acidity, balanced sweetness, and complex flavor notes. This image comes from small-scale farmers who grow coffee in ways that are sustainable and good for the environment. They make sure that every batch shows care and quality from the seed to the shipment.

As the need for socially sourced, traceable green coffee grows around the world, Peru gives roasters a chance to work directly with environmentally friendly farmers. These beans are great for people who want to bring out the subtleties of flavors while also helping farming communities. If you're a home roaster, an expert, or a wholesaler in the UK or Europe, buying Peru green coffee beans from us guarantees a product that will be consistent, fresh, and have roasting potential that will make your coffee offerings better.

People all over the world love Peruvian green coffee beans for their unique flavors, which are very different in places like Cajamarca, Cusco, and the Amazon. Because of these changes between regions, the coffee has a wide range of flavors, from bright citrus and floral notes to smooth chocolate and nutty undertones. This makes Peru a popular choice for roasters who want to create unique and memorable coffee experiences.

Peru has a well-known name in the speciality coffee world for growing beans that are very clear and have just the right amount of acidity. They are well-known because peasant farmers carefully grow them, putting quality and sustainability first. This makes beans that always meet the high standards of picky roasters and coffee experts.

Peruvian green coffee is often used in international coffee events and is also a popular choice for blending. Its flavor goes well with beans from different places, making premium blends served all over the world more complicated and full-bodied.

Because Peru is so dedicated to quality, it has won many prizes and certifications at international coffee events, which has made it a major player in the speciality coffee market. Peru is still a top choice for roasters who want to improve their coffee selection with a well-known and useful green coffee bean.

Peru green coffee beans are very flexible, which is why roasters who like having a lot of options for how to roast their coffee love them. These beans work well with a range of roast levels, so you can make both bright, nuanced filter coffee and rich, well-balanced espresso. This versatility lets roasters try different roasts, such as light roasts that bring out bright fruit and flower notes or medium to dark roasts that bring out darker chocolate and caramel undertones.

Speciality roasters love Peru's green beans because they are consistent and clear, which makes them a good way to show off origin traits. The beans' clean finish and balanced acidity make them great for both single-origin dishes and blends, where they add depth without overpowering other parts.

Speciality buyers who care about ethical sourcing and great flavor are slowly buying more Peruvian green coffee. When roasters choose Peruvian beans, they know they are buying a product that was grown with care, which means their customers will have a better coffee experience.

When roasted just right, Peruvian green coffee beans have a unique, well-balanced taste that roasters who like both complex and consistent coffee like. Most of the time, these beans have a bright but mild acidity that makes the cup more interesting without being too strong. The body is usually medium to full, and it's often described as smooth and creamy. It has a pleasant mouthfeel that goes well with the bright notes.

Some common flavor highlights that roasters can expect to find are bits of ripe red berries, sweet citrus tones, light floral scents, and chocolate undertones. This mix works well together to make a complex flavor that can stand out in both single-origin and blended roasts. Some batches from the best areas of Peru get very high tasting scores, usually between 83 and 90 points, which shows that they are of a speciality-grade quality.

These flavors are shaped in large part by the different soil types in Peru, which range from the high Andes mountains to the lush Amazonian valleys. Elevation, soil type, and microclimates all affect the acidity and richness of the aromas, so different parts of the country can produce beans with different profiles for roasters.

Most roasters prefer light to medium roast levels because they keep the coffee's natural brightness and bring out its complex tastes. The clean, crisp finish that Peruvian coffees are known for comes from processing methods like washed or wet-processed coffees. Natural or honey-processed coffees may add softer, fruitier notes.

If roasters know how these things affect each other, they can change how they work to bring out the best in Peruvian green coffee beans and give their customers a better cup.

Because Peru's geography is so varied, it has a number of well-known coffee-growing areas, and each has its own conditions that affect the taste of the green coffee beans grown there. Cajamarca, Cusco, Amazonas, and San Martín are some of the most important zones. Each has its temperature, altitude, and type of soil.

Cajamarca is in the north of Peru and is famous for its farms that are between 1,400 and 2,000 meters above sea level. Speciality roasters love the beans from this area because they have bright acidity and crisp, floral notes because of the cool mountain climate and volcanic soil.

In the south, Cusco is between 1,200 and 2,000 meters above sea level and has rich, fertile lands that are fed by the Andes. Because of the weather here, the coffee has a medium body, a balanced sweetness, and light fruity notes. Most of the time, Cusco beans have a smooth texture, which makes them a good choice for a range of roast styles.

Amazonia has a humid, tropical climate in the northeast, where the slopes are usually between 1,000 and 1,500 meters. The soils here are more fertile and full of organic matter, which helps make coffee with a fuller body and earthier, sweeter scents. Because of how they are grown, coffees from this area often have a special complexity.

Lastly, San Martín is known for having steady rain and mild weather. Its elevation ranges from 1,200 to 1,800 meters. Because the grounds are volcanic and clay-rich, the coffee is well-balanced, with notes of chocolate and nuts and a balanced acidity.

Like the differences between the different areas of Ethiopia, such as Sidamo and Yirgacheffe, each region has its unique traits. Because these beans are different, roasters can choose the Peruvian green coffee beans that work best with their roasting styles and taste goals.

The Arabica species makes up most of Peru's coffee plants. These species are preferred because they have more complicated flavors and are good for speciality coffee markets. Robusta trees aren't grown very much in Peru because the country's high elevation and mild weather are better for growing Arabica trees.

Although many Arabica varieties are grown, Typica and Bourbon are still the most popular. This is because they have basic flavors and are consistently good. Typica beans usually make a clean cup with just the right amount of acidity and sweetness, so roasters who want complex, refined flavors can trust them. Bourbon, on the other hand, is known for having a bigger body and bright fruity notes, which are qualities that speciality roasters often look for.

Besides these, Peruvian farmers also like the Caturra and Pache varieties. Bourbon naturally changed into Caturra, which is liked for having a higher yield and bright, crisp tastes. Pache is a less common heirloom variety that is liked for its rich aroma and medium body, which gives roasters more flavor options.

Peru also encourages the growth of Typica's heirloom descendants, which do well in certain microclimates and help the country's image for having unique and varied green coffee profiles. Speciality cultivars from these native strains often have great clarity and balanced acidity, which roasters who want to show off the origin's flavor like.

Overall, Peru's wide range of varietals gives roasters a lot of taste and roasting options, from light and floral to dark and chocolatey. This lets them be creative with both single-origin and blended coffees.

The main harvest season for Peru's coffee is from May to September, and it usually happens in a clear pattern every year. During these months, most of the coffee cherries are picked, processed, and made ready to be exported. This means that the market gets the best and most plentiful green coffee.

From December to February, there is a second, smaller harvest that gives roasters extra green beans, though the amounts are usually smaller and less reliable than during the main season. This second period can be helpful for roasters who are looking for specific micro-lots or regional coffees that grow at different times because of differences in microclimate.

Because the seasons have a big impact on Peru's coffee production, roasters who buy green coffee from Peru can expect it to be at its freshest and most readily available in the months after the main harvest. This seasonal cycle affects not only the quality of the beans, but also their prices and the security of the supply.

Even though Peru doesn't produce all year like some equatorial countries do, experienced buyers can plan their inventory around these harvest times to make sure they always have access to high-quality green coffee beans that have just been picked. Working closely with sellers lets you buy things at the right time, in line with Peru's harvesting schedule, so they are as fresh as possible for roasting.

The washed (wet) method is mostly used to process green coffee beans in Peru. It is also the most common method used across the country. For this method, the cherry's outer skin and pulp are taken off before the beans are fermented and washed to get rid of the mucilage. The washed process makes the coffee clearer and brighter, making a clean, crisp cup that lets the origin's delicate flavors shine. This makes these beans very useful for roasters who want to bring out complex profiles.

While washed processing is the most common, some parts of Peru are trying out honey processing, in which the cherry skin is taken off, but some mucilage is left on the bean to dry. The taste is more complex and sweeter with this method, which strikes a balance between the bright acidity of washed coffees and the heavier fruitiness of naturals. Honey-processed Peruvian coffees are still not very common, but speciality roasters looking for unique flavors are becoming more interested in them.

When compared to places like Ethiopia, where this method is traditional, natural (dry) processing is not used as much in Peru. But some micro-lots from certain farms may use natural or anaerobic fermentation methods to get stronger fruity and fermented notes, which roasters who like bold and new coffees may like.

Overall, Peru's focus on washed processing fits with its image for growing green coffee beans that are crisp and bright. This constant method makes sure that roasters get a clean base with floral and citrus notes. Using honey and anaerobic processes on occasion adds fun variations for special uses.

Peru's green coffee portfolio includes a number of unique types that add to the country's well-known flavor diversity. Bourbon is one of the most important ones because it is known for making beans that taste rich and sweet, with hints of caramel and fruit. Roasters who want to make smooth, complex coffees love it because it has a medium body and acidity.

Another important type of coffee grown in Peru is Typica, which is loved for its clean, gentle taste and bright acidity. Typica has a polished flavor that works well with lighter roast levels. This lets roasters bring out the coffee's floral and citrus notes.

Caturra is a naturally occurring mutation of Bourbon that is grown a lot because it produces more and doesn't get diseases. It gives coffee a crisp acidity and bright color, so roasters who want fruity notes with a clean finish can use it.

Though they are not very common, Geisha varieties grown in certain micro-lots in Peru are becoming more and more popular for their unique aromas and tea-like qualities. Speciality roasters can use these beans to make single-origin or high-end mixes because they usually have notes of jasmine, bergamot, and tropical fruit.

Peru also grows heirloom and hybrid types that are specific to the different climates in the country. These different types of coffee beans often have unique flavors that help Peru earn its reputation for making flexible green coffee beans that can make cups that are both complex and memorable.

This variety of types gives roasters a wide range of roasting options, from light and floral to full-bodied and rich, so they can make their coffees fit a wide range of customer tastes.

After being roasted, these beans can be used in a lot of different ways, which makes them a great addition to any roaster's collection. Peru green coffee works well with a wide range of roasting styles, making it perfect for roasters who want beans with great clarity and balance. 

The bright acidity and delicate fruit notes come out most strongly in light to medium roast levels. However, it can handle darker roasts that bring out stronger chocolate and caramel flavors without losing its signature smoothness.

That's because Peru's green coffee beans are great for both single-origin drinks and mixes. Because they have a balanced taste, they make a good base that goes well with stronger or more unique coffees. On the other hand, their clean cup makes them stand out beautifully when roasted on their own.

Once it has been roasted, Peruvian green coffee makes great coffee in a variety of ways, including pour-over, drip filter, and Aeropress. These methods bring out the coffee's complex brightness and floral notes. It is also a balanced and easy-to-use base for espresso blends, adding a smoothness and mild sweetness that a lot of people like.

Because they can be changed, Peru green coffee beans are a reliable and flexible choice for roasters who want to meet the needs of a wide range of customers while keeping quality and stability.

Once they are roasted, Peruvian green coffee beans can be used in a wide range of drinking methods. This makes them a great choice for roasters who want to explore quality and flavor.

Medium-roasted Peruvian coffee is great for espresso because it makes a well-balanced shot with sweet notes and fruity undertones. This makes it a good choice for making espresso mixes that a lot of people will like.

Pour-over brewing with the V60 or Chemex brings out the bright citrus and gentle floral notes in these beans. Pour-over extraction brings out the brightness and crispness of Peruvian coffee, which makes it a favorite among coffee lovers who like complex flavors.

Roasters can show off the coffee's fuller body and natural sweetness by using a French Press. This way of brewing brings out the round mouthfeel and stronger chocolate or nutty tones, making the cup experience more satisfying.

For people who like cold tea, Peruvian beans make brews that are smooth, low in acid, and easy to enjoy. Because they are naturally sweet, they work well in cold extraction, which makes them great for summer menus or customers who want a mild taste.

Lastly, the Aeropress is a versatile choice for both roasters and home brewers. It lets you try out different roast levels and extraction times to bring out different flavors in Peruvian coffee.

Peru has strict rules about the quality of its green coffee, which are enforced by grading systems and certifications that are known both in Peru and around the world. The country sorts beans into groups based on their size, density, and number of flaws to make sure that only the best beans get to export markets. Many producers in Peru have Fair Trade, Organic, or Rainforest Alliance certifications, which show that they are committed to growing in a way that is good for the environment and people.

A lot of the control over coffee quality comes from government agencies and unions. They have strict rules in place to make sure that the coffee is always the same and can be tracked from the farm to the buyer. These groups help direct trade projects by putting roasters in touch with small-scale farms. This encourages fair pricing and openness, and it builds long-lasting relationships that are good for both buyers and growers.

Careful processing, cleaning, and storage practices are used across the industry to make sure that green coffee beans stay fresh and meet speciality standards. Focusing on quality control helps Peru keep its image as a reliable source of high-quality green coffee beans for roasters in Europe and other places.

Packaging & Sizing Options

We package our Peruvian green coffee beans in different sizes so that we can meet the needs of all of our customers. You can choose from 0.5Kg and 1Kg packs, which are great for home roasters trying out new origins, or 5Kg, 10Kg, 20Kg, and 30Kg bags, which are better for shops and professional roasteries.

These forms are versatile, so you can get fresh, traceable Peruvian green coffee beans in any amount that fits your production needs, whether you're roasting a small amount or a lot. Our packaging is made to keep the quality of the beans safe while they are being shipped and stored. This will help you keep the green coffee's consistency from delivery to roasting.

When we buy things in Peru, we only work with local groups and smallholder farmers who care about doing things in a way that doesn't harm the environment. We work closely with these partners to make sure that every batch of green coffee beans meets high standards for quality and ethics. This way, roasters can be sure that their coffee has been responsibly sourced from the farm to the roaster.

By working closely with cooperatives, we can support fair prices and community growth while still being able to see how the food is grown and processed. Many of the places we get our coffee from in Peru have widely recognized certifications, like Organic and Fair Trade, which show that they care about taking care of the environment and being socially responsible.

This direct and transparent sourcing model not only guarantees the highest green bean quality but also aligns with growing consumer demand for ethically produced coffee. Roasters partnering with us benefit from traceable, responsibly sourced Peruvian green coffee beans that reflect the true value of origin and the people behind each harvest.

Ready to source green coffee that delivers on quality, traceability, and flavor? Explore our selection of Peru green coffee beans, handpicked from trusted farms across Peru’s top growing regions. Whether you're a home roaster, speciality café, or large-scale roastery, our range offers freshly harvested lots with full transparency, from farm to sack.

We supply a wide variety of grades, processing styles, and varietals, allowing you to find the perfect match for your roasting goals. Every shipment is curated with a focus on freshness, ethical sourcing, and consistent quality, so you can confidently roast and craft coffees that stand out.

Browse our current stock and buy Peru green coffee beans today, available in flexible packaging sizes and ready for delivery across the UK and Europe.