Peru La Danta

This washed Peruvian coffee is ideal for cozy breakfast moments, offering a classic chocolate note with a gentle hint of stone fruit. It pairs beautifully with sweet pastries and desserts, and also works well as a smooth, balanced espresso. 

La Danta is a coffee blend grown in the highlands of northern Peru’s Cajamarca region, particularly in San Ignacio and Jaén. The name comes from the endangered Andean tapir, known locally in Quechua as Sacha Waqra.

Producer Community & Practices

The farmers contributing to La Danta have inherited coffee cultivation knowledge through generations, with some farms established as early as the 1980s. Initially producing conventional coffee, many have transitioned to organic practices, enhancing both quality and sustainability. These producers actively engage in workshops and receive guidance from PECA (Ecological Agricultural Education Program) educators, focusing on organic fertilizer production and resource management to minimize environmental impact.

Processing Overview

The producers of La Danta fully wash their coffee. Ripe cherries are hand-picked with the help of family and neighbors, then cleaned to remove leaves and defective cherries. The cherries are pulped without water, and fermentation is carried out either in sealed bags or open-air tanks for 25–40 hours, depending on climate and elevation.

After fermentation, beans are washed 2–3 times and placed on drying beds for 15–20 days until reaching an ideal humidity of 10–11%.

The coffee is then transported to purchasing stations in Chirinos or Jaén, where a Quality Analyst inspects it. Beans undergo physical tests (humidity, screen sorting, defect count) and sensory analysis to determine grade and profile. Finally, the coffee is sent to the mill for processing and exported.