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Peruvian

Flavor Characteristics (see Coffee Taste Terms):

• Complexity: Simple and balanced
• Acidity: Medium
• Body: Medium mouthfeel, like 2% milk

Facts about Peruvian coffee

• Facts: A mild coffee, Peruvian beans are often used in blends for its mellow character and in coffees flavored with oils so that the artificial flavor is not overpowered by a bold coffee.
• Region: South America, east of Brazil and Bolivia, south of Columbia
• Main growing areas: Chanchamayo Valley, Cuzco
• Peruvian coffee's highest grade is "AAA", though the designation is not marketed as prominently as Kenya's "AA" coffee. Peru has become the world's primary source for high-quality organically grown coffee. While the government's role is not in rating coffee, they understand its value for exporting and go to lengths to educate farmers on proper growing. The country's altitudes provide great natural growing conditions.
• Of the major coffee growing areas of the world, it is difficult to find a comparison for Peruvian coffee because it is the only coffee from a major grower that is so mild in flavor and middle-of-the-road in acidity. Most other coffees so mild are high in acidity (except for Brazils).

If you like Peruvian coffee, you might like...

• Colombian coffee: Both coffees have a simple and balanced flavor. Peruvian coffee is not as thick as Colombian, instead with a medium mouthfeel. Peruvian coffee is also medium in acidity and lacks the aromatic quality of a Colombian coffee.
• Hawaiian coffee: Hawaiian coffee is probably closer in taste to Colombian coffee than it is to Peruvian coffee. Both have simple and balanced flavors, but like Colombian coffee, Hawaiian coffee is thicker and boasts of a floral aroma that Peruvian coffee lacks.

Peruvian coffee is available at:

Boca Java

Check out Marc's posts on coffees of the world