Peru Finca Rosenheim

Located on the west coast of South America, Peru offers ideal coffee-growing conditions in the Andes. The many minerals in the highland soil, along with a consistently mild climate, allow distinctive varieties to thrive here. The shade-providing trees in the Peruvian part of the Amazon rainforest also create optimal conditions. The result is coffee with a rather bold flavor and bright acidity. Among coffee connoisseurs, Peruvian coffee is also considered a true highlight for its blend of light spice and chocolate notes.

The Peruvian highlands are difficult to reach by road, so it takes a while to get to the sunny slopes of Finca Rosenheim. From the capital, Lima, the 500-kilometer drive east takes a full 11 hours.

The plantation aims to handle all the coffee cherry processing steps possible on site. The coffee is pulped, fermented, washed, and finally gently dried in the sun. This means more work for the farm itself and provides many local workers with secure jobs. The neighboring communities and importers benefit alike: a stable economy raises living standards, while the workers’ years of experience ensure consistently high product quality. The farm is run by Gisela Neumann and her son, who are originally from Switzerland.

As with all Peruvian coffees, the main destinations for exported coffee are Germany, the United States, and Japan. Although nature and the coffee meet the requirements for large-scale international trade, Peru has struggled for years with political instability and very high inflation. The mountainous terrain, which is already difficult to access, makes cultivating coffee plants all the more challenging.

• Country of origin: Peru
• Region: Villa Rica, Oxapampa
• Growing altitude: 1,400–1,600 m
• Harvest season: July–September
• Plantation: Finca Rosenheim
• Farm owner: Gisela Neumann
• Caffeine content: 1.2%