Continent: South America
Altitude: 1000 – 1800 M.A.S.L.
Grade HB MCM Grade 1, Grade 2, Grade 3, Grade 4 and Grade 5
Screen size: Mainly screen 14-15
Varieties: Typica, Caturra, Catimor
Processing Methods: Crops
Harvest period: September-December, small harvest between March-June
Total production: (expressed in 60kg bags) About 6,000,000

Land of the Incas full of history and a long history with high civilizations. Coffee was cultivated as far back as the 1700s as far as the high altitude Machu Picchu area.

Currently, most coffee in Peru is produced in the Junin, Cusco, San Martin and Cajamarca regions. The grade 1 coffee from Peru is the highest quality that grows at 1200 meters or higher, which is why it is referred to as Hard Bean (HB). The coffee from Peru is cleaned mechanically, so that a consistently high quality coffee can be exported (Machine Cleaned Mejorado, MCM).

Bijdendijk can recommend the following coffees:

• Peru HB MCM Grade 1
  
  

This coffee is characterized by a clean cup with nuts such as cocoa, walnut and fruit, a full body with low sweetness and a mild acidity.