Man holding a bowl of coffee cherries in a coffee plantation

Group of people in a coffee plantation holding a bucket of coffee berries.

Hands picking red red coffee cherries from a basket with a natural background

Two women working with coffee beans in a greenhouse setting.

Peru

115,00 kr

Our Peruvian coffee is grown in the central jungle of Peru, in the districts of Pichanaqui and surrounding areas within the Chanchamayo and Satipo provinces of the Junín region. It is produced at altitudes between 1,000 and 1,800 meters above sea level by members of the Cooperativa Agraria Tropicals Products.

Tropicals was founded in 2018 by a group of young professionals from coffee-growing families who wanted greater control over the quality and sale of their coffee. Today, the cooperative includes more than 100 member farms. Women hold a significant share of both farm management and leadership roles, and several of the founding members remain directly involved in daily operations such as quality control, logistics, and agronomy.

Together with the cooperative, Amokka supports an Impact Project focused on reforestation in and around coffee-growing areas. The project involves planting native tree species on and near member farms and is followed up through on-the-ground monitoring. This Impact Project is part of our ongoing collaboration with the cooperative and is directly linked to this coffee.

"We always keep coming back to this Peruvian coffee from Junin. It offers great complexity and aromatics, due to the high altitude and mix of different varietals. Let it rest a few weeks after the roast to truly unlock the floral aromatics of the beans. We particularly enjoy it as a modern espresso but it also shines as filter brew."

Size:

250 g 500 g 1000 g

Grind:

Whole Beans Filter French Press

Variant

Coffee Details

Origin
Peru

Region
Junin

Producer
Smallholder farmers of Cooperativa Agraria Tropicals Products

Varieties
Catuai, Catimor, and Costa Rica 95

Processing
Washed

Crop Year
2025

Altitude
1000-1800m.a.s.l.

Roasting Details

Roast level
2 out of 6

Flavour Notes
Chocolate, Fruit, Sweet

Roaster
IMF 120

Batch Size
120 kg

End Temperature
210.0°C

Time
9.13 minutes

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.

About Catuai, Catimor, and Costa Rica 95

Catuai, Catimor, and Costa Rica 95 are the main Arabica varieties grown by members of the cooperative, though plantings can vary between farms and often include a mix of different varieties. Catuai is valued for its compact growth and stable yields, while Catimor and Costa Rica 95 are hybrid varieties developed with improved resistance to coffee leaf rust and are widely used in farm renovation and resilience efforts. When well managed and grown under the conditions of the central jungle of Peru, these varieties are capable of producing outstanding cup quality.

Peru

115,00 kr

Pichanaqui, Junín, Peru

Cooperativa Agraria Tropicals Products

Group of people in white shirts with 'Cooperativa Tropicals' printed on them, sitting around a table.

Education and the Next Generation in Peru’s Coffee Regions

In many rural parts of Peru, completing a university education is still far from straightforward. For young people growing up in agricultural communities, the costs of travel, housing, and tuition often make higher education difficult to access, even when ambition and ability are there. Many leave school early to work and contribute to household income, and their plans change long before their education is complete.

In the coffee-growing areas of the central jungle, this reality has shaped how communities develop and organise themselves. Farming knowledge is often passed down through generations, while opportunities for formal training have been limited. Despite this, some younger members of coffee-growing families have found ways to bridge both worlds. By studying agronomy, quality control, or administration, they return with skills that strengthen and professionalise what their communities already know.

Tropicals was formed by people who grew up around coffee farms and later took on roles beyond the field. Some studied agronomy or administration, others developed quality expertise through hands-on work. Today, they work closely with their families and neighbours, coordinating harvests, overseeing processing, and managing the logistics required to bring coffee out of the region. Their work has helped improve consistency, organisation, and long-term prospects for producers who might otherwise have had limited access to these tools.