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We deliver the finest South American Gourmet Coffees in attractive gift baskets and if you desire the ultimate coffee experience, you can even visit an exotic coffee plantation—All this, right from here! |
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| Peru |
| Coffee was first introduced to Peru for production in the late 1700s.
After two centuries, the heirloom typica variety still comprises 35 percent of the country's exports. |
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It wasn't until 1950 that bourbon was introduced. Combined, these two varieties currently make up 60 percent of Peruvian coffee production. While 40 percent of Peru's coffee exports are newer varieties such as caturra and catimor, some villages are still producing 100 percent typica.
In the '60s Peru's socialist-influenced government took the dramatic step of land reform. Land was ripped from plantation owners, who for generations had invested in obtaining and applying the finest agricultural education.
The owners received valueless government coupons as they were told to leave their property, and the land was divided and given to peasants.
Large landowners either moved to Lima or opened small businesses, or they stayed in rural areas to become co-op leaders.
The result was absolute chaos in coffee production and exportation, a situation that still haunts Peru today.
Organizing coffee production, processing and exporting would be a logical step toward improving Peruvian coffee, but the country still has no national coffee management system.
The extremely fragmented leadership of more than 80 registered exporters--who fear that they might lose control of their producers and markets--continues to hinder the formation of a national committee.
The best Peru coffee is flavorful, aromatic, gentle, and mildly acidy. Chanchamayo from south-central Peru, and Urubamba, from a growing district farther south near Machu Picchu, are the best-known market names. |
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