Peru

Coffee production in Peru is largely concentrated along the eastern slopes of the Andes, where the mountains descend into the Amazon basin. The Junín region, and in particular the provinces of Chanchamayo and Satipo, form part of what is commonly referred to as Peru’s central jungle. Coffee has been grown in this area for more than a century, primarily on small family farms.

The districts of Pichanaqui and Perene developed as coffee-growing areas during the mid-20th century, when internal migration from the Andean highlands increased and agricultural production expanded into the jungle regions. Farms in this area are typically small and managed at family level, with coffee grown alongside other crops.

Coffee from Chanchamayo and Satipo is mainly Arabica, with common varieties including Typica, Caturra, and Bourbon, as well as newer plantings of Catimor and related hybrids. Harvest periods vary by altitude but typically run from late spring into summer.

Processing in the region is usually done at farm level, with coffee pulped, fermented, and washed before drying. This decentralized structure places a strong emphasis on farmer knowledge and local quality control.