Coffee overview
Origin: San Ignacio and Jaén, Cajamarca, Peru
Producer: Smallholder farmers from the Cajamarca region
Process: Washed
Altitude: 1,500 to 1,900 MASL
Varieties: Caturra, Bourbon, Catimor, Pache
In the cup: Nectarine, brown sugar, lemon-lime, dried cherry
Where it's grown
La Danta comes from the mountainous provinces of San Ignacio and Jaén in Cajamarca, Peru's largest and most renowned coffee-producing region. Nestled in the shadow of the Andes, this area has become known for producing high-quality coffees thanks to its elevation, fertile landscapes, and generations of coffee-growing expertise.
This lot is sourced from family-run farms situated between 1,500 and 1,900 metres above sea level. Many of these farming families have been growing coffee since the 1980s, with knowledge and experience passed down through generations. Over time, producers have evolved from commodity production into specialty coffee, focusing on quality-driven farming and processing practices that allow the region's character to shine through in the cup.
The coffee takes its name from the endangered Andean Tapir, known locally as "La Danta", paying tribute to the region's rich biodiversity and the communities that call these mountains home.
How it's processed
La Danta is a fully washed coffee, produced with a focus on quality at every stage of the process.
Harvest begins with the careful hand-picking of ripe cherries by farming families and local workers. The cherries are then floated to remove defects before being dry-pulped. Fermentation takes place for approximately 25 to 40 hours, either in sealed bags or open-air tanks depending on the individual farm's practices.
Following fermentation, the coffee is thoroughly washed and dried on raised beds for 15 to 20 days until the desired moisture level is reached. Before milling and export, each lot undergoes quality assessment to ensure consistency and flavour integrity.
This meticulous washed process helps preserve the coffee's clarity, sweetness, and structure while highlighting the distinct characteristics of the Cajamarca region.
Tasting notes and cup profile
La Danta is a beautifully balanced coffee that showcases the quality and approachability of modern Peruvian coffee.
In the cup, expect notes of nectarine, brown sugar, lemon-lime and dried cherry.
The profile opens with juicy stone fruit sweetness, led by nectarine and supported by the rich, comforting sweetness of brown sugar. Citrus notes of lemon-lime bring brightness and lift, while dried cherry adds depth and complexity to the finish. Together, these flavours create a cup that is sweet, balanced and highly approachable.
As an espresso, La Danta delivers a consistent and satisfying experience, combining sweetness, structure and clarity in equal measure.
Why we love this coffee
We love La Danta because it perfectly captures the exciting evolution of specialty coffee in Peru.
Behind every cup is the work of farming families who have spent decades refining their craft, transforming generations of agricultural knowledge into coffees of remarkable quality. Their attention to detail, combined with the exceptional growing conditions of Cajamarca, produces a coffee that is both expressive and approachable.
What stands out most is its balance. La Danta offers vibrant fruit character, comforting sweetness, and refreshing acidity without any one element overpowering the others. It's the kind of coffee that appeals to seasoned coffee drinkers while remaining incredibly easy to enjoy every day.
For anyone looking to explore the quality emerging from Peru's most celebrated coffee-growing region, La Danta is a wonderful place to start.
Grab a bag of this delicious coffee and our other single origin offerings here.
