Peru stands out as a top producer of high-quality coffee, especially as the leading global exporter of organic Arabica beans. The country's high altitudes and fertile soils allow smallholder farmers to grow exceptional specialty coffees.

While coffee was introduced to Peru in the 1700s, significant exports didn't begin until the late 1800s. This shift happened when coffee leaf rust devastated Indonesian crops, prompting Europeans to seek new sources. Peru emerged as an ideal alternative.

From the late 1800s until World War I, European investments in Peruvian coffee production flourished. However, the World Wars changed European priorities, leading to the departure of European landowners. The Peruvian government then bought back 2 million hectares and redistributed the land to local farmers, many of whom started cultivating coffee.

Today, most Peruvian coffee growers are small-scale farmers who process their coffee on-site using the fully washed method. This involves pulping, fermenting, and sun-drying the beans on raised beds or in drying sheds. As farmers shift towards specialty markets, the use of drying greenhouses and parabolic beds is increasing.

Once dried, the coffee is sold in parchment form to cooperatives or middlemen. Due to their remote locations and small farm sizes, farmers rely on these intermediaries to bring their products to market. Cooperative membership offers significant protection against exploitation and can greatly increase farmers' incomes, yet only 15-25% of smallholder farmers are currently part of a cooperative.