Efrain Carhuallocllo

Today, coffee production is widespread along the eastern slope of the Andes; however, production is concentrated in three main growing areas: Amazonas, San Martín and Chanchamayo. Coffee production previously was most pronounced in Chanchamayo (Central Highlands), which used to produce around 70% of the country’s total crop. The arrival of Coffee Leaf Rust (CLR) had a devastating impact on the region’s production, which has still not recovered.  

Currently, the northern highlands of the Amazonas and San Martín regions now account for around 47% of national production. In recent years, many warehouses and mills have opened in Amazonas, San Martín and Cajamarca, further reinforcing this trend.

Farmers in Peru usually process their coffee on their own farms using the Fully washed method. Cherry is usually pulped, fermented and dried in the sun. Traditionally, smaller farmers would use tarps laid on the ground or under the roof of their homes. Increasingly, cooperatives are establishing centralized drying facilities – usually raised beds or drying sheds where members are encouraged to dry their parchment. Some farmers are beginning to adopt these practices on their own farms, and drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets.

After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative often have the opportunity to sell on to cooperatives, as well.  

The remoteness of farms combined with their small size means that producers need either middlemen or cooperatives to help get their coffee to market. Cooperative membership protects farmers greatly from exploitation and can make a huge difference to income from coffee. Nonetheless, currently, only around 15-25% of smallholder farmers have joined a coop group.