N°8
MAGAZINE
8th Peru to the World Expo 2019 New York City First World Top Peruvian Chefs Summit
LORELEI SALAS Commissioner, NYC Department of Consumer and Worker Protection
Getting Ready for the 200 Years Since the Independence of Peru in 2021! Metropolitan Pavilion NYC COFFEE BREAK The voice of the farmers
PERUVIAN CACAO The basis of the best chocolate of the world
BILL YOSSES Secrets of the former White House Pastry Chef
Peru to the World Award of Excellence 2019
Peruvian coffee:
The flavor of love Picked by hand, it is produced on small farms of no more than 3 hectares, which is about 7 and a half acres. When you reach for a morning bag of coffee, you likely think of it being emblazoned with countries like Brazil or Colombia. But you may be surprised to find that Peru cultivates more than 3.2 billion 60 kg bags of the delicious brew each year, and it’s the second-highest exporter of fair trade coffee after Mexico. With excellent altitude to grow at, successful co-ops, and precious coffee arabica genetics running in those plants’veins, Peruvian coffee has peak levels of desirable written all over it. So why is it only recently that it’s been thrust a little closer to the spotlight? Peruvian coffee has been pretty off the radar by way ofconsumption. And magic bean’s history in this Latin American country is not well known either. The earliest known reference is really one made just before the turn of the 20th century saying, “we’ve been harvesting coffee for aeons. Where have you been?” Coffee is originally from Ethiopia so the bean would have arrived in the new world with the Spanish after the 16thcentury. The Fair Trade movement in Peru began a little before 2003. “Fair trade” is always a good term to look for on a bag of the good stuff— it means that the people pickingthe cherries, the ones who own the farms, get paid fairly, aka fair trade coffee. It’s a particularly positive thing for Peru considering that most of their coffee is produced on small farms of no more than 3 hectares, which is about 7 and a half acres. These small farms band together in cooperatives to have joint drying mills and take advantage of mass international export. There’s also a movement to actively provide fair pay to women’s cooperatives, which I think we can all agree is the bee’s knees.
Not long after the fair-trade movement, many of these family farms strove to become organic, as well. This proved to be just as, if not more, difficult. Organic certifications can take as long three years to earn, andthe yield on organic farms in notably less than non-organic ones. The coffee is picked by hand, which can come with asignificant amount of danger the higher the elevation. The cherries are processed to remove the pulp from the beans and then dried out in the sun. Peruvian coffee is typically dry processed, but there is a small market for wet processing, as well. More recently, what’s colloquially known as “poop coffee” has grown popular in Peru. What started in Indonesia using Asian palm civets, moved through Vietnam, Thailand, the Philippines and, now, Peru. Dung coffee is made by having an animal (usually a civet) eat coffee cherries. The natural digestion process reduces bitterness. When they poop out the beans, they’re gathered, thoroughly washed, and typically take on flavors of the animal’s diet. Peruvians use the uber-adorable coatis, which are like tiny racoons. They’re fed the best-of-the-best arabica beans and nature takes over from there! -More info: eatperu.com
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