1.- Coffee and Cacao Experience in Cusco
A delicious gastronomic experience in Peru, must have the ingredient of these two exquisite products. In Peru coffee and chocolate are superior in quality and variety; different because of the land where they are grown, motivating and exquisite in every restaurant, cafe, and dessert where you can find them.
In Peru you can find thousands of coffee and chocolate plantations; grown organically, you need organic products for your health, all away from chemical fertilizers, coffee and chocolate in Peru are products that are used to prepare hundreds of drinks and desserts that only Peruvian gastronomy can offer you.
2.- Peruvian coffee
Can’t you resist the aroma of a good coffee? At any time of the day, this beverage has always been one of the most preferred all over the world, and in Peru this weakness is no exception.
Coffee and Cacao in Peru
A cup of coffee in Peru not only gives you satisfaction, but also an explosion of positive energy that motivates you to appreciate the beautiful landscapes of Peru, share moments on your trip to Peru, drink a cup of coffee after your tour to Machu Picchu or have a good cappuccino in the Plaza de Armas in Cusco.
Coffee is an export product and Peru is the seventh largest coffee exporter in the world. Peru is the second largest exporter of organic coffee in the world, after Mexico.
Coffee and Cacao in Peru
Peru has 425,416 hectares dedicated to coffee cultivation, representing 6% of the national agricultural area.
3.- History of coffee in Peru
Two years ago coffee arrived in Peru, some European traders wanted to see the results of its cultivation in Peru. At present, coffee has become the main agricultural export product and one of the best letters of presentation of the country’s excellence outside its borders.
Coffe experience in the Cusco Jungle – Coffee and Cacao in Peru
4.- 100% Arabica Coffee in Peru
Peru produces almost exclusively Arabica coffee, of which more than 70% is of the Típica variety, followed by Caturra (20%) and others (10%). The average density of plants on the farms is 2,000 coffee plants per hectare, although depending on the cultivation regions this figure can vary notably. It is not unusual for coffee growers to have up to five different varieties mixed within their plots, almost all of which are always cultivated under shade (90%).
Coffee and Cocoa Route
5.- Ten reasons to choose Peruvian Coffee
- The origin of coffee in Peru. According to some historical records, coffee arrived in America along with Christopher Columbus in the XV century.
- The quality of Peruvian coffee. The diversity of microclimates in Peru allows coffee to adopt different flavors and fragrances, traveling to Peru will allow you to know many of them, if you travel to Machu Picchu or take a tour to the Peruvian jungle you will be able to differentiate each one of these varieties with different characteristics and properties.
- The taste of coffee in Peru. In your travels and walks through Peru you will find the species of coffee: ‘Arabica’ and ‘Robusta’. They differ in their degree of caffeine, although more arabica is produced, which has half the caffeine of the “Robusta”.
- Where can I find coffee in peru. On your trip to Peru, you will be able to enjoy coffee in the central jungle area: Tingo Maria and Pasco, great tourist areas where you will be able to experience the process of elaboration and tasting of coffee. You should know that Machu Picchu is located in part of the Peruvian jungle, near Quillabamba, where you will be able to taste coffee directly from the producers (Write us to include the coffee experience in your tour to Machu Picchu).
- The Peruvian Coffee Festival. In order to highlight the value of the crop, emphasize its importance and promote its consumption, the Peruvian Coffee Day is celebrated every fourth Friday of August. Many coffee farms open their doors to the public with the intention of showing the production process and discovering the different varieties of coffee.
- The effort of the coffee grower in Peru. Coffee in Peru is prepared directly by local families, with effort, dedication and love for coffee, as passionate as its flavor.
6.- Where to find Coffee in Peru?
Each zone in Peru, and due to the variety of climates, you will be able to taste coffee in almost an infinity of unique flavors, in these places you can find the best quality coffee.
- Coffee from Junín: Chanchamayo, Satipo, Pichanaki
- Pasco Coffee: Villa Rica
- Coffee from Amazonas: Rodriguez de Mendoza
- Cusco Coffee: La Convención (See tours in Cusco)
- Coffee from Puno: Watermelon
- Coffee from Cajamarca: Jaén
- San Martin Coffee: Moyobamba
- Huanuco Coffee: Hermilio Balizan, Luyendo
7.- Where to find the best coffee in Peru?
Each region has its own, we cannot say that one region has a better coffee than another. There are different variables in the coffee value chain that can determine the result in the cup.
Today there are different brands of Peruvian coffee for export that are gaining market share, as well as Peruvian specialty coffees that win first place in international competitions.
Cocoa farm tour Cusco
8.- Why consume Peruvian coffee?
Peruvian coffee passes through the hands of many families until it reaches the cup. It is the effort of producers, roasters, baristas, and even you, who make it possible for you to enjoy the great quality of Peruvian coffee. “Don’t let them tell you about it, try Peruvian coffee.”
9.- What does Peruvian coffee taste like?
Although not as famous as, for example, Costa Rican coffee, Peruvian coffee are highly appreciated and have won many awards.
Peruvian coffees are of a mild nature, which is why they are mainly used for blends, French roasting, and as a base for flavored coffees. However, especially some coffees from the northern region of Peru have a magnificent body and a delicate sweetness.
Cusco coffee (see tours in Cusco) offers a fruity acidity and is one of the most balanced Peruvian coffees.
Cusco Peru Chocolate & Coffee Plantation Tour – Coffee and Cacao in Peru
10.- The delicious cocoa in Peru
Cocoa in Peru is originally from the Amazon, Peruvian cocoa honors its great place of origin.
Each grain of this Peruvian flagship product captivates the world with its explosion of aromas and its unmistakable flavor, which have positioned it as one of the best in the world.
And although the planet has known about it for centuries, the relationship between South American peoples and cocoa is actually thousands of years old: it was discovered 3,000 years ago by the first civilizations in this part of the continent.
Cocoa in Peru is a food high in minerals, many vitamins and fiber, very good for your health and with a delicious flavor. In Peru it is used for a great diversity of desserts and drinks.
11.- Why enjoy the cocoa experience in Peru
- Improve your mood.
- It is a stimulant of the nervous system.
- Maintains good cardiovascular health.
- It stimulates the digestive system.
- It is an effective remedy against constipation.
- It is good for the skin and against cellulite.
12.- Cocoa harvest and production in Peru
In Peru: The main cocoa growing and harvesting season is between April and August. Throughout the year, local workers tend the trees, harvest the pods by hand, process the beans into chocolate and finally package and sell the finished product. Approximately 50,000 Peruvians work in the cocoa industry.
Cocoa production consists of
- Harvesting cocoa pods
- Extract the grains covered with white pulp
- Ferment
- Clean
- Toasted
- Head stripping to extract cocoa nibs
- Grinding the nibs to a paste with sugar and/or milk.
- Temper
- Shaping and/or filling
- Cooling
- Cut into bars and wrap.
- Sampling and sales.
Luxury Machu Picchu Chocolate-Coffee Tour
13.- How to enjoy Cocoa in Peru
Here are some ways to consume Peruvian cocoa:
Chocolate in a cup
In Peru, you can enjoy a good cup of chocolate all year round, in the Peruvian Andes area the weather at night is always cold; and a cup of chocolate is warming to the body and soul. Accompanied by “Pan Chuta” or a Paneton.
Cocoa tea
The lightest option. This infusion is prepared by boiling cocoa shells and has several health benefits, with antioxidants and theobromine that has anti-inflammatory properties.
Chocolate bars
In its “portable” version, and with different levels of chocolate, it is the perfect option to carry in your bag, and if you are hiking in the Peruvian Andes, it is a snack that you should include in your travel backpack.
Cocoa nibs
Cocoa nibs are the opposite: bitter and crunchy. They are actually bits of cocoa beans that go through a process of fermentation, drying and roasting that result in this ingredient full of chocolate flavor with the healthful properties of cocoa. You can incorporate them in smoothies, with yogurt, oatmeal bowls, fruit salad, pancakes and more.
Chocolate desserts
A chocolate cake prepared on a gastronomic tour in Peru, is what you need for an afternoon in Cusco, accompanied by a cup of milk surrounded by the beautiful streets of Cusco.
Beer
You will be surprised by the gastronomic diversity in Peru, finding a chocolate beer is something you should not miss on your tours in Peru. Chocolate beer gives the beer a subtle bitterness without losing the chocolate flavor that we love so much.
The Cusco Coffee and Cocoa Tour
An excellent and novel experience that awakens flavors in the midst of an extraordinary landscape of Cusco and a tropical climate is located just 4 hours from the city of Cusco.
This excellent experience of coffee and cocoa for hiking in the high jungle, amid waterfalls and mountains.
On this tour you will enjoy the: Green Coffee, Black Coffee and Organic Chocolate you will learn more about the cultivation, harvesting and processing of coffee and cocoa plants.
CHOCOLATE & COFFEE TOUR TO MACHU
14.- Types of chocolate in Peru
In Peru, the great diversity of climates differentiates Peruvian cocoa from others. Because it grows in such incredibly biodiverse areas of the Amazon basin and the foothills of the Andes.
Criollo Cocoa
The most abundant variety in Peru, with a high fat content and a finer quality of flavor and aroma. Criollo usually has notes of caramel, nuts, vanilla and tobacco.
Trinitario Cocoa (Trinitaria)
This variety is a cross between criollo and forastero. They have a very variable flavor and a strong cocoa flavor with less bitterness, unlike the forastero variety described below.
Amazon Foreign Cocoa (Forastero)
The foreign Amazon, also known as forastero, is the most common cocoa worldwide and accounts for about 80% of the world’s chocolate production.
15.- What will we see in the coffee and cocoa experience?
Tea: It is a well known plant in the area of Huayopata, with up to 90% of cultivation, grown for over 100 years, with organic and traditional cultivation processes, you can try black tea, the most common, green tea, and white tea, each with a different aroma and pure.
Chocolate and Coffee Experience
The Coffee Experience
The best coffee is produced here, in quality and variety due to the great amount of climates, with a unique and unmistakable flavor and aroma, and is demanded by a select market.
The Cocoa Experience
cocoa production is abundant and, like the other products, it is cultivated in an artisanal and organic way, which is why the most delicious chocolate is obtained.
In addition, we can appreciate other crops such as mango, passion fruit, lucuma, oranges, grapefruit, limes, custard apple and many more native to the area.
Coffe and Chocolate in machu Picchu
