While producers grow and process exceptional coffee, it’s often the hands of baristas, roasters, and quality professionals that introduce it to the world. These industry voices translate flavour into experience, context into story, and craft into culture. They act as ambassadors, educators, and innovators—bridging the gap between origin and consumer.
In this final section, we highlight individuals who are reshaping the way Peruvian coffee is understood, both within the country and on the global stage. Their work reflects a deep respect for origin, a drive to elevate standards, and a belief in the potential of Peruvian coffee to stand among the world’s best.
Voices of Peruvian Coffee: Edgar Fernandez on elevating Peruvian coffee through precision and trust
Peru’s specialty coffee movement is driven by passionate professionals who not only source and roast coffee but work directly with producers, shaping the future of the industry. Edgar Fernandez of Bloom Tostadores is one of them.
A certified Q Grader, Cup of Excellence judge, and roaster, Edgar has spent years traveling across Peru, from the northern highlands to the deep valleys of Cusco, building relationships with producers, studying coffee processing, and elevating Peruvian coffee through quality control and roasting expertise.
We spoke with Edgar about his journey, the evolution of Peruvian coffee, and what he sees as the key to its continued success.
Mark: Can you tell us about your experience with Peruvian coffee and how you became a key player in the industry?
Edgar: My journey with Peruvian coffee started with curiosity and a deep appreciation for its diversity. As the specialty coffee wave gained momentum, I became driven to explore its origins, uncover its unique terroirs, and understand the technical aspects of green and roasted coffee evaluation. My travels across northern, central, and southern Peru led me to discover exceptional flavours and increasing quality, which motivated me to study and refine the characteristics of green and roasted coffee beans.
Over time, I realised that producers needed technical support to improve quality and gain recognition in the specialty market. This led me to work closely with them, building trusted relationships over seven years, ensuring that coffee from the field met its full potential through careful processing, selection, and roasting.
As a Certified Q Grader (Ecuador, 2022) and a Cup of Excellence judge (2018, 2021, 2024), I’ve had the privilege of evaluating some of Peru’s finest coffees, further deepening my understanding of what makes them special. In early 2025, I calibrated as a Q Grader Arabica in Café Norte, Colombia, expanding my expertise in cupping and evaluation.
You own a roastery and source some of the best coffees from Peru. Can you walk us through your process?
My approach to sourcing is built on direct relationships with producers. I work at the origin, cupping freshly harvested coffees, evaluating production methods, and categorising flavour profiles based on quality. Once I identify lots with exceptional potential, we process the parchment coffee in a plant where I’ve had an alliance for two years.
At this stage, quality control is key. We separate beans by size (mesh), sort defects using optical selection machines, and conduct manual sorting to ensure that only the best beans move forward. This meticulous process guarantees consistency, allowing us to highlight the true expression of each coffee’s terroir and processing method.
What makes roasting Peruvian coffee unique, and how do you approach it?
Peruvian coffee is incredibly diverse, and roasting must adapt to each region and process. The nuances of a coffee depend on its density, altitude, and processing method—whether it’s washed, honey, natural, or experimental maceration. Light roasts bring out floral and fruit-forward notes in high-altitude coffees, particularly Geisha and Bourbon from Cusco or Puno.
Medium roasts balance sweetness and complexity, ideal for washed Bourbons and Caturras from Cajamarca or Amazonas. Dark roasts enhance body and boldness, often preferred in Peru’s internal market. I roast on an IMSA machine, a national Peruvian roaster, which allows me to fine-tune the profiles to highlight clarity and balance.
As a judge for the 2024 Cup of Excellence, what stood out most about the coffees you evaluated?
What truly impressed me was the cleanliness and intensity of the flavours throughout the cupping process. The top coffees were crystal clear, vibrant, and consistent, showcasing an evolution in fermentation control and processing techniques.
Producers are experimenting with long fermentations, controlled drying, and anaerobic processing, resulting in expressive and complex coffees. Peru’s potential is undeniable, and each year, the bar gets higher.
Which part of Peru is your favourite for coffee, and where do you see the most potential?
Cusco stands out for me—not only for its history and mysticism but for the evolution of its coffee production. The producers there are deeply connected to their land, and they are continuously refining their processing techniques. That said, regions like Huancavelica and Amazonas are emerging with immense potential.
They have the high elevations and micro-climates needed to produce extraordinary coffees, and as more investment and knowledge reach these areas, we will see them make a mark on the global stage.
As a roaster in Peru, how have you seen the local market evolve?
There’s a growing awareness and appreciation for specialty coffee within Peru. More consumers are curious about where their coffee comes from, and roasters are pushing for transparency and quality. I’ve noticed that most coffee shops and customers now prefer freshly roasted coffee and are open to learning about different processing methods and flavour profiles.
This is a positive shift, and as more people engage with specialty coffee, the perception of Peruvian coffee will continue to improve both locally and internationally.
What advice would you give to international roasters looking to source and roast Peruvian coffee?
Get involved at the source. Coffee is more than just a product—it’s a trade rooted in family, community, and tradition. The best relationships are built on transparency and trust, ensuring that producers receive fair compensation and that coffee is sourced sustainably. Additionally, understanding the nuances of Peruvian coffee—its micro- climates, varietals, and processes—will help you tailor roasting approaches to highlight the best in each lot.
Any final thoughts on what’s next for Peru’s coffee industry?
We need to empower the next generation of coffee professionals—both in the city and the countryside. The future of Peruvian coffee lies in knowledge sharing, sustainable practices, and fostering strong producer relationships. Peru has the potential to become a global leader in specialty coffee, but it starts with producers, roasters, and buyers working together with integrity and vision.
Leading Peru’s coffee future
Edgar’s journey from tasting and sourcing to roasting and judging at the highest levels exemplifies the transformation of Peruvian coffee. As we continue highlighting the voices of Peruvian coffee, Edgar’s story serves as both an inspiration and a call to action—to deepen our engagement with Peruvian coffee, support producers, and celebrate the exceptional flavours emerging from this country.
Barista on a mission: Jeraldine Torres Vela on her journey from workshops to taking the world stage
An interview with Jeraldine Torres Vela on her journey from workshops to taking the world stage
“The Prince of Coffee, Chapter 14, changed my life.”
This was the moment Jeraldine Torres Vela first realised coffee was more than just a daily drink. It was the first time she heard about coffee varietals, and it made her question why the coffee can at home had no information about what was inside.
That small moment sparked a deep curiosity that led her to research everything she could—courses, job opportunities, and what it meant to work in coffee. “That’s how I found my first barista workshop at Le Cordon Bleu.”
Six months after finishing the course, she got her first job in a coffee shop—not yet as a barista, but in customer service. However, she had the opportunity to train behind the espresso bar, which quickly became her favourite part of the job.
“Espresso has always seemed to me to be the most exquisite drink—complex, challenging, and rewarding. The precision of each extraction is a variable and a constant at the same time. That’s what makes this profession both technical and passionate.”
Since then, she has worked in different coffee shops, each with its own style. She refined her skills, learned to adapt her recipes to different coffees, and developed a deeper understanding of extraction. Over time, coffee became more than just work—it became a way to travel, study, and connect with people. “Even now, after ten years, I still believe I have so much more to learn. Coffee is an endless journey of innovation.”
The competitive edge: How Peru’s best coffees are showcased
Jeraldine has competed in five National Championships, twice earning the title of Runner Up in Lima 2022 and Ayacucho 2022. But her journey in competition wasn’t easy, it was a test of both skill and confidence. “In some ways, I’m a shy person, which is a little strange for someone who works in coffee. Being on stage didn’t make the experience any easier.”
Her first competition in 2017 was an overwhelming but formative experience. The key moment came during a pre- competition workshop, where competitors were trained on the rules, scoring, and how to highlight their coffee’s best qualities. She and her team carefully constructed their presentation, choosing a local coffee from Villa Rica, a region where extended sun exposure led to a 2% higher concentration of sugars in the cherries. That natural characteristic influenced both the flavour profile and the ingredients used in her signature drink.
Over the next two competitions, she refined her technical consistency—ensuring more precise extractions, stronger espresso structure, and improved milk integration. By 2022, she was competing at a higher level, selecting a natural process Geisha from Cajamarca, a coffee she still considers one of her favourites “I usually enjoy experimenting with espresso, but for this competition, we went back to a more traditional approach. The espresso had notes of blueberries, peach, and a juicy texture. In the milk drink, the concentrated attributes created a flavour of whipped cream with a light creaminess at a 1:3 ratio.”
Her signature drink in 2022 was a combination of mango reduction, coffee husk infusion, and yellow chili reduction, blended with cold espresso and ice.
The result?
First sip: Golden pineapple with a creamy texture.
Second sip: Green apple with a subtle sweet pumpkin finish.
“We have the coffee, we have the talent, and now we need to keep building the community. Every competition taught me something new. Passion drives creativity, but technical precision and consistency win points. The biggest challenge is always communication—knowing how to tell the story of the coffee in a way that resonates.”
Beyond technique, she believes competition is about strategy—understanding how to maximise points in each category while maintaining authenticity. For her, it’s not just about winning; it’s about pushing herself to showcase coffee at its highest level—on a world stage.
Representing Peru on the global stage
For Jeraldine, serving coffee at the Peru booth at World of Coffee Milan 2022 was a defining professional experience. Surrounded by some of the most respected names in the coffee industry, she had the opportunity to showcase Peruvian coffee through espressos, alternative brew methods, and guided tastings.
“The experience was incredible—the number of coffee professionals from all over the world, seeing global competitions, and meeting people I had admired since my beginnings.”
She was selected as part of the barista team for the Peru stand, thanks to the connections built during the Ayacucho 2022 competition, alongside Harryson Neira. This gave her the chance to represent Peruvian coffee on an international stage, engaging directly with visitors, adjusting espresso profiles on a high-end machine, and adapting brewing techniques based on each coffee’s characteristics.
The booth’s setup allowed for a full exploration of Peruvian coffee’s diversity:
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Espresso station: Two distinct coffees were available, giving visitors the option to select based on their personal preferences.
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Methods bar: A dedicated brewing station showcasing multiple techniques, helping move the conversation beyond espresso.
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Guided tastings: Featuring cooperative coffees, allowing producers to connect with potential buyers and highlight their unique processes.
“It was a chance to showcase not just the coffee, but also the work behind it—the producers, the processing methods, and the challenges of growing quality coffee.” The response was overwhelmingly positive. Visitors were fascinated by the diversity of Peruvian coffee profiles, from bright and fruity to deep and chocolatey.
The experience reinforced the importance of sharing knowledge, fostering connections, and bringing global recognition to Peruvian coffee.
Exploring the depths of Peruvian coffee: Challenges, preferences, and brewing insights
Jerdaline’s favourite coffee and brewing recipe
One coffee that made a lasting impression on her was from Ebert Huaman of Finca Artemira, a Marshell variety (washed process) from Cajamarca, grown at 1800m. This coffee stood out for its green apple, vanilla, and cherry profile, a combination that felt both bright and elegant. When sharing her method, Jerdaline shares how it “enhances the coffee’s natural sweetness, once the extraction is finished, the cherry notes stand out beautifully.”
Recommended brewing method
Equipment: Origami Dripper
Ratio: 1:16 (18g coffee / 288g water)
Water temperature: 90°C
Pouring method
First pour: 80g of water (35 seconds) to bloom
Second pour: Pour up to 188g, using fluid movements to create controlled turbulence
Final pour: 50g with turbulence, followed by 50g poured at a single central point
For Jeraldine, working with Peruvian coffee is an ongoing journey of understanding, experimentation, and appreciation. Every coffee has potential—what matters is learning how to bring out its best qualities through careful processing, brewing, and adaptation.
“The most challenging part of preparing Peruvian coffee is understanding each process—whether it’s a traditional method or something experimental—and keeping an open mind.” For her, coffee is a constant process of trial and error. Some approaches work immediately, while others require refinement. But even when a coffee doesn’t meet expectations at first, she believes in finding the right approach rather than dismissing its potential.
“A coffee with potential should never ‘die’ just because we don’t yet know how to highlight its best characteristics. Every coffee has something unique to offer when processed and brewed with care.”
She doesn’t see coffees as easy or difficult—rather, each one presents its own possibilities and challenges that require thoughtful interpretation.
Preferred varieties and processes
When it comes to Peruvian coffee, Jeraldine has clear favorites:
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Variety: Catuai, a reliable and consistent variety across different regions, offering a solid base for both espresso and filter brewing.
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Process: Washed coffees, preferred for their clarity and accessibility, especially when introducing newcomers to specialty coffee.
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Brewing style: Espresso, the ultimate test of complexity and balance, allowing for endless possibilities in the cup.
“I love the intensity of espresso. There’s so much you can create in a single cup—it’s both an art and a science.”
From barista to business owner: BUNN CAFÉ and coffee education
Coffee started as an interest—something she was curious about but didn’t fully grasp at first. However, as she trained, competed, and worked in various coffee shops, she discovered a world of opportunities that extended far beyond making a great cup. “By working behind the bar, I was able to grow, improve, and learn from colleagues who shared their knowledge. That’s when I truly understood just how vast and complex the coffee industry is.”
Each café she worked in had its own style and philosophy, which pushed her to adapt, refine her techniques, and explore new approaches. Over time, her focus expanded beyond just improving her skills, she became passionate about teaching. “Education is the foundation of a strong coffee industry. While we have more opportunities now, we still need a solid structure, especially for those just starting their careers.”
Recognising the gaps in barista training and professional development, she founded BUNN CAFÉ, a business that focuses on:
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Coffee distribution across Lima
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Training programmes for coffee shops
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Personalised and advanced barista workshops
Through her experiences in competition, education, and entrepreneurship, Jeraldine continues to push the boundaries of what Peruvian coffee can achieve—both locally and internationally.
“Being a barista gave me opportunities for both personal and professional growth. It became more than a career—it became my path. Coffee is simple and complex at the same time, but that’s what makes it so rewarding.”
The road ahead for Peruvian coffee
“Coffee has given me a career, a passion, and a mission. But there’s still so much more to learn.” Jeraldine’s journey mirrors Peru’s evolving coffee culture—a balance of tradition, innovation, and technical precision. As Peruvian coffee gains global recognition, professionals like her play a crucial role in ensuring that it reaches its full potential.
“We have the coffee, we have the talent, and now we need to keep building the community.”
Looking ahead
From sustainability to market access, competition to cultural influence, the Harvest Guide 24/25 has explored the many forces shaping Peruvian coffee today. As we look ahead, one thing is clear—the future of Peruvian coffee is being written not just by one player, but by a collective effort of coffee producers, entrepreneurs, industry professionals, and coffee lovers worldwide.
From the slopes of Tayacaja to the cupping tables of Milan, Peruvian coffee is no longer waiting to be recognised, it’s being actively shaped by those who believe in its future. Across every section of this guide, one thing is clear: the future of Peruvian coffee is being written by the people living it—producer, buyer, roaster, barista, and beyond. It is a story of movement, resilience, and ambition—and we’re only just beginning to tell it.
