Country Of Origin: Peru
Region: San Igancio, Cajamarca
Process: Washed
Varietal: Caturra, Bourbon, Catimor, Pache
Altitude: 1500 - 1900 MASL
Farmer/Producer/Mill: Small holder farmers
Flavour Note: Nectarine, Brown sugar, Lemon-lime, Dried Cherry
Nestled in the Andes, Cajamarca is Peru’s largest and most renowned coffee-producing region. This lot, La Danta, comes from the mountains of San Ignacio and Jaen and is named after the endangered Andean Tapir as a tribute to the local community and surrounding nature. Produced by family-run farms dating back to the 1980s, these growers have evolved from commodity farming to crafting exceptional specialty coffee.
This fully washed coffee is made from carefully hand-picked ripe cherries, fermented for 25 - 40 hours, then washed and dried on raised beds for 15 - 20 days before export preparation. The result is a cup that beautifully reflects the vibrant character of Cajamarca.
