Cafe Pasado – Typical Peruvian Coffee

Cafe Pasado – Typical Peruvian Coffee

With an annual production of more than 250,000 tonnes of green coffee and a market share of 3%, Peru is among the top 10 coffee producers in the world.
  • Cultivated are 99 % Arabica beans / 1% Robusta.
  • Via Ecuador coffee was introduced in the middle of the 18th century in Peru.
  • Coffee is Peru’s most important agricultural export good.
  • Cultivation is almost exclusively in forest areas of the Andes by small farmers.
  • 3/4 of the crop grows at heights between 1,200 and 2,000 m.
  • High quality regions: Chanchamayo, Cusco, Norte and Puno.
  • Most cultivated varieties: Tipica, Caturra, Catuai, Catimor, Burbon, Costa Rica
  • Peru is the world’s largest exporter of certified organic coffee, which grows to around 90,000 hectares.
  • Tastefully balanced, has the coffee a fine acidity, is full-bodied with a spicy-soft note and fine chocolate nuances.
  • Read below about the very unique prepared cafe pasado and more traditional coffee preparations.

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Traditional Preparation

Coffee cherry tea
  • The tea has been obtained from the Indian tribes for centuries from the dried pulp of the coffee cherry. It tastes sweet with notes of pear, rosehip and cherry.
  • Higher caffeine content than coffee, because this is mainly in the pulp of the coffee cherry.
  • Rich in vitamin B2 and vitamin E and rich in antioxidants.
  • The so-called Cascara tea is therefore attributed to many positive effects on health.
  • Preparation: Pour coffee-cream tea with boiling water, let it rest for 4-6 minutes. As a variation in the summer also taste with ice cubes or with ginger, cinnamon or cardamom.

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Cafe Pasado - coffee dish
peruvian coffee mug
Café Pasado

If you prefer classic coffee, you need the traditional “cafetera gota a gota“. It has 2 chambers. Into the upper comes the ground coffee and water, which then drips through the holes into the lower container and thus a coffee concentrate is produced.

  • The preparation of cafe pasado works hot or cold.
  • The cold preparation takes about 12 hours.
  • For the hot preparation applies: the hottest water makes the best coffee.
  • The strong coffee concentrate is made by filling the La Cafetera to 3/4 with coffee and pouring boiling water regularly into the small remaining space. The holes of the La Cafetera are very small, so the procedure takes about 10 minutes.
  • When the lower part of the coffee maker is full, leave the espresso briefly. Then pour through a sieve.
  • For a Cafe Pasado you pour the coffee concentrate with hot water and add condensed milk and sugar as required.
Café con leche
  • coffee with milk
Leche con Café
  • a glass of hot milk, a jar of coffee extract so you can add as little/much coffee as you want, sugar and mate de coca

For all travelers, here some recommendations on site:

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12 Comments

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    1. Bunaa

      Thanks Victoria,
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