Coffee Origin
Compare 37 current Peru specialty coffees from independent UK roasters by process, tasting notes and price.
A considered starting point
This short guide is editorial context for the 37 current matches. It helps you make a shortlist; it does not rank coffees or replace the roaster’s own listing.
The current Peruvian selection moves from caramel, chocolate and gentle spice in washed or honey lots to grape, mango, floral and stone-fruit notes in natural and anaerobic coffees. It includes both comfortable everyday profiles and light, variety-led lots.
Choose by process and intended brew rather than relying on the country name. Washed or honey Peru is a useful route to sweetness with structure; natural and Gesha lots are more likely to reward a drinker looking for fruit, florals or a special-occasion cup.
Use the brew tags as the tie-breaker: balanced Peruvian lots can work across espresso and filter, while delicate floral or fruit-led coffees deserve a clear filter recipe. If an espresso tastes sharp, increase extraction gradually instead of assuming the origin needs a darker roast.
Compare Peruvian coffees by producer, variety, process and roast style, then use price-per-100g to account for different bag sizes. The matched count is a current inventory count, not a claim that one regional style represents all of Peru.
Sorted with featured coffees first.
Showing 24 of 37 coffees
A Peruvian house espresso from Cajamarca smallholders, blending natural and washed lots for sweetness and texture. Almond, orange, and a smooth body keep it balanced as espresso while still working across broader brew methods.
A washed Peruvian coffee from the remote village of Lauca in Masma, Junin, grown by Samuel Munoz and Raul Ames with cacao, blackcurrant yoghurt, and Parma violet character.
A seasonal washed single origin from Cajamarca in northern Peru, with molasses sweetness, gentle stone fruit acidity, and a syrupy body.
Peru + CajamarcaVarietal: Caturra + CatuaiProcess: NaturalAltitude: 1650 - 1750masl Fig, Red Apple, Dark Chocolate Falcon Peru transformed its sourcing model in Northern Peru to work directly with unassociated smallholder farmers, bypassing middlemen to provide training, establish financial traceability, and ensure higher quality premiums go directly to producers like Segundo Estela Vasquez. Operating in high-altitude, microclimate-rich districts like Huabal in Cajamarca, the initiative encourages farmers to move away from poorly suited varieties like Catimor toward high-quality varieties such as Bourbon and Caturra, as well as higher-value processing methods like natural drying. Through direct access to infrastructure, shade-controlled drying techniques, and fair pricing above the market rate, Falcon Peru has now engaged over 438 registered farmers, significantly boosting household incomes while preserving exceptional specialty coffee quality.
An organic washed coffee from San Ignacio in Peru's Cajamarca department, grown by small-scale farmers in high mountain conditions. Catimor, Pache, and Typica varieties give it a sweet, full-bodied profile.
An anoxic natural filter roast from Peru with black grape depth, mango sweetness, and a delicate elderflower lift.
Peru - Anoxic Natural Filter Roast Coffee Lemon Verbena, Acacia Honey, Rose
Peru - Washed Filter Roast Coffee Pomelo, Acacia Honey, Eucalyptus
A washed Bourbon from Peru roasted for filter, bringing tangerine brightness, stonefruit sweetness, and toffee depth.
A washed Peruvian coffee from the women of Cafe Femenino, roasted for espresso or filter. Chocolate, blackberry and maple syrup notes give it a smooth, syrupy sweetness that works black or with milk.
A washed Peruvian coffee created in collaboration with Size of Wales to spotlight the Wampis Nation campaign. The coffee is sustainably sourced and built around a clean, cause-linked Peruvian profile.
FARM : Finca Artemira REGION : San Ignacio, Cajamarca ALTITUDE : 1,700 - 1,900 MASL VARIETAL : Tabi PROCESS : Washed FLAVOUR NOTES : Caramel, Plum, Orange Ebert Huaman Villegas is part of a new generation of Peruvian coffee producers helping to shape the future of specialty coffee in Cajamarca. Based in the village of Salinas, within San José de Lourdes, Ebert has quickly gained recognition for both his coffee quality and technical expertise, placing 6th at Expo Cajamarca in 2022 and 18th in Peru's Cup of Excellence in 2023. Together with his family, Ebert manages Finca Artemira, a farm named after his mother that has been cultivating coffee for more than forty years. Under his leadership, the farm has expanded while embracing regenerative agriculture through agroforestry systems, varietal diversity and ongoing experimentation with cultivation and processing. For this lot, ripe cherries were first soaked in water before undergoing a 24-hour anaerobic fermentation in sealed GrainPro bags. After pulping, the coffee was fermented for a further 36 hours before being washed and dried in solar dryers for between 12 and 21 days. The result is a coffee that reflects both the region's potential and Ebert's commitment to quality, precision and continuous improvement.
A black honey Red Catuai from Gregorio Espinoza at Finca Voller in Pasco, Peru. Red apple, citrus, and dark chocolate notes give it a sweet, structured cup.
A natural Ethiopian espresso blend from Bench Maji, roasted for a deeper profile of dark chocolate, caramel, and walnut.
An organic Peruvian decaf from the Negrisa family, sourced across Chanchamayo, Villa Rica, Pichanaki, and Satipo and Mountain Water processed for dark chocolate, toffee, and Brazil nut notes.
Some coffees demand your attention. This one simply gets on with being enjoyable. Sweet, balanced and comforting, this regional blend from northern Peru brings together notes of rooibos tea, red plum and brown sugar. The sort of coffee that quietly earns a place in your favourite mug.
An organic washed Peruvian coffee from La Esmeralda in La Coipa, smooth and creamy with caramel, plum, and a hint of nutmeg.
Our final release from Peru this year is a certified banger. This washed Gesha has undergone an anoxic ferment that’s pushed the fruit to the max. Expect florals like cherry blossom and jasmine, juicy Pink Lady apple, and a warmth reminiscent of Bakewell tart.
This is the first time we’ve featured this relatively newly recognised variety. Discovered in Peru, this disease resistant Catimor cultivar shows excellent cup potential and through careful processing has resulted in a boozy profile that has loads of tropical fruits, juicy grapefruit and subtle florality.
A washed Peruvian coffee from the El Oso project, which links quality coffee with conservation in the highlands. Caramel, nutmeg, and dark chocolate notes create a sweet cup with gentle spice and a rich finish.
Rare coffees like this don't come along every day. Grown by Erlan Peralta at 1,900m above sea level, this naturally processed Peruvian lot is packed with delicate florals and vibrant fruit. The cool, shaded and high-altitude conditions on Erlan's farm allow the cherries to mature slowly, building sweetness and complexity. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry.
In 2024 we shared a few memorable beers with Lenin and Richard from Peru’s revered Finca Churupampa at Warpigs in Copenhagen during the World of Coffee Festival. We have since gone on to showcase a number of exemplary coffees from single producers sourced through their outreach programme. It’s great to finally close that loop by sharing some impeccable coffee from Churupampa itself with you all.
These links switch to another browse view. The matching coffees for this page are shown above.