Peruvian Ambassador Vitaliano Gallardo reveals why the country’s unique coffee flavour profile lies in its nature.
Peru may place ninth in the global production rankings, according to the Export and Tourism Promotion Agency (PROMPERÚ), yet Peruvian Ambassador Vitaliano Gallardo wants Australians to know it’s a market with untapped potential and one that competes with the world’s major producers.
“As a consumer, you are going to be rewarded by the flavour of Peruvian coffee,” says Vitaliano.
“Different coffees deliver different flavours: from fruity to chocolatey, depending on the region from which the beans are sourced.”
According to Vitaliano, the reason Peruvian coffees have such a diverse flavour profile lies in its unique geography. The country’s landscape comprises three distinct regions – coast, highlands, and Amazonia. These create varied soil conditions, altitudes, and climates that contribute to each coffee’s distinctive characteristics.
“Humidity and altitude have an impact on the flavour of the beans, yet our diverse growing and processing traditions further characterises our production,” he says.
Coffee is the primary agricultural product in Peru, with approximately 240,000 families managing 440,440 hectares of harvest areas across 17 regions, 95 provinces, and 450 districts. Vitaliano points out that Peruvian coffee farmers are mostly smaller scale producers and believes that Australians should have a natural affinity towards Peruvian coffee.
“Australians prefer local baristas and coffee shops, because they get to support small businesses. On the producer side, we also hope Australians consume Peruvian coffee, because it will also be helping small producers,” he says.
He adds that while Peru’s farming conditions are not always ideal, the country takes great pride in being one of the world’s leading producers of certified Fairtrade and Organic Arabica coffee.
“Because of the characteristics of the valleys in the Andean region, farmers need to work together to organise their production to provide consistency for the flavour and sustainability standards,” he says.
The growing coffee trade in Peru has a positive impact across the country. Vitaliano explains that in certain rural areas, farmers used to cultivate illegal goods due to the lack of opportunities. The growing vitality of the coffee industry in Peru, however, has helped reign in illicit activities due to the economic stability of coffee as a crop.
“The impact of the income coming from coffee production is creating the possibility for rural areas to move to other crops,” says Vitaliano.
A growing tourism hot-spot, Peru attracted around 2.5 million international tourists in 2023. The Ambassador is optimistic that events such as APEC and new tourism programs such as coffee and cocoa tours will encourage more visitors to Peru.
“PROMPERÚ organises business trips to the country, allowing visitors to see coffee production up close. Last year, we hosted New Zealanders and Australians and showed them the coffee roasting process,” he says.
“Peru is also developing a robust domestic coffee culture. Regions like Piura, Cajamarca, San Martin, Chanchamayo, and Quillabamba are ramping up production. Peruvians typically enjoy coffee at breakfast, known as Café Pasado, and are increasingly pairing it with local cuisine,” says Vitaliano.
From one coffee market to another, Vitaliano has strong praise for Australia’s coffee quality standards and vibrant culture, highlighting the iconic flat white.
“I once asked for a flat white on a flight and was met with confusion. But in Australia, finding a good flat white is never an issue,” he recalls.
This article appears in the October/November 2024 edition of BeanScene. Subscribe HERE.
