Peru

Northern region including the notable Jaén and San Ignacio areas. Cajamarca coffees typically feature bright acidity, medium body, and notes of chocolate, nuts, and tropical fruits with floral hints. The region produces many of Peru's finest coffees.

Northeastern region bordering Ecuador with diverse ecosystems. Amazonas coffees often present bright acidity, balanced sweetness, and notes of chocolate and tropical fruits. The region includes the Utcubamba and Marañón valleys.

Southern region with ancient Incan heritage and diverse altitudes. Cusco coffees typically feature medium acidity, balanced body, and notes of chocolate, caramel, and stone fruits. The famous La Convención valley produces much of the region's coffee.

Valley within Junín province with ideal coffee growing conditions. Chanchamayo coffees typically offer bright acidity, medium body, and balanced flavor profiles with fruit and chocolate notes. The valley's long coffee tradition dates back to European settlement.

Central region including the Chanchamayo and Satipo provinces. Junín coffees often display balanced profiles with chocolate and fruit notes, medium acidity, and rounded body. The region has a long history of coffee cultivation.

City and surrounding area in San Martín with extensive coffee lands. Moyobamba coffees often display mild acidity, medium body, and notes of nuts, chocolate, and subtle fruit characteristics. The area is considered the capital of Peruvian coffee production.

Southern region with high elevation and proximity to Lake Titicaca. Puno coffees often present bright acidity, medium body, and complex fruit notes with chocolate undertones. The region has some of Peru's highest coffee cultivation areas.

Northern region transitioning from Andes to Amazon basin. San Martín coffees typically offer mild acidity, medium body, and chocolate sweetness with nut characteristics. The region has expanded coffee production significantly in recent decades.