La Danta

La Danta showcases the sweetness and clarity that have made Peru's Cajamarca region renowned for exceptional coffee, with tasting notes of sugar plum, nectarine, and lemon zest.

Cajamarca, in the mountainous north of Peru, is one of the country's most celebrated coffee-growing regions. Home to dramatic Andean landscapes, fertile highlands, and generations of dedicated coffee producers, it has become Peru's largest coffee-producing area and a benchmark for quality-driven, sustainable coffee cultivation.

La Danta is a community blend sourced from the highlands of San Ignacio and Jaén, named after the endangered Andean Tapir, locally known as the mountain Danta. The name reflects a deep connection between the region's coffee producers and the natural environment they call home. For the farmers behind La Danta, coffee production is about more than quality—it is about protecting the landscapes and ecosystems that sustain their communities.

Many of the contributing farms have been family-owned since the 1980s, with coffee knowledge passed down through generations. Today, producers continue to refine their craft through education, improved processing methods, and environmentally conscious farming practices. Coffee cherries are carefully hand-picked, fully washed, fermented for up to 40 hours, and slowly dried on raised beds for 15–20 days to develop clarity, sweetness and balance in the cup.

Expect tasting notes of sugar plum, nectarine, and lemon zest.