Coffee producing regions

Peruvian coffee, recognized for its balanced cup profiles with floral, fruity, and chocolatey notes, is primarily grown by small-scale producers on farms of less than 3 hectares. Its production is concentrated in 10 of the country’s departments.

Coffee farming plays a fundamental role in the national economy, directly benefiting more than 230,000 families and generating indirect jobs for over 2 million people across the value chain. This contributes significantly to reducing unemployment and driving the country’s economic dynamism.

recolección-del granos de café
recolección café peruano campoverde

In Peru, coffee is grown in 210 rural districts across 47 provinces and 10 departments. The total area dedicated to coffee cultivation covers approximately 230,000 hectares, distributed across three main production zones:

Northern zone:

It accounts for 43% of national production and encompasses the departments of Piura, Cajamarca, Amazonas, and San Martín.

Central zone

It accounts for 34% of production and comprises the departments of Junín, Pasco, Huánuco, and Ucayali.

Southern zone:

It accounts for 23% of production, with crops in Apurímac, Ayacucho, Cusco, and Puno.

Cacao-Producing Regions

Peruvian cacao, recognized as one of the best in the world, stands out for its high quality and genetic diversity. Its significance has grown even further following archaeological findings at the Montegrande Temple in Jaén, where evidence of its use dating back more than 5,300 years was discovered.

According to studies by Bioversity International and the International Center for Tropical Agriculture (CIAT), Peru is the Amazon basin country with the greatest genetic diversity of cacao (60%), particularly regarding fine and aromatic varieties. This positions the country as one of the world’s primary centers of origin for cacao, a fact that has driven its recognition and high demand in international markets.

Cacao is grown in 16 departments of Peru, with the main producing regions being:

variedades de cacao campo verde Perú

Featured varieties:

Thanks to its genetic richness and exceptional quality, Peruvian cacao is highly valued in the fine chocolate industry. Among the most representative varieties are:

Cusco Chuncho Cacao (native variety):

Considered one of the finest cacaos in the world, it is prized for its exceptional flavor. It is grown exclusively in the La Convención Valley, Cusco, and has gained widespread global recognition.

Piura White Cacao (genetic variety):

Known as "the white jewel," it is grown exclusively in Piura and is distinguished by its exquisite aroma, flavor, and low acidity.
Other important varieties include:

  • Huallaga Cacao from Ucayali (genetic variety).
  • Cacao Satipo – VRAEM, Junín (genetic variety)
  • Lamas de San Martín Cacao (native variety).
  • Amazonas Marañón Cacao (genetic variety).

Each of these varieties reflects the diversity and richness of Peruvian cacao, cementing the country’s status as a benchmark in the global high-quality chocolate market.

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