Poached pear, Chamomile, Citrus Zest
alt: 1550 - 1850 MASL
region: San Ignacio – Cajamarca
varietal: Typica, Caturra and Bourbon
La Danta is a blend of coffees produced along the highlands of San Ignacio, Cajamarca. The blend is named after the Andean Tapir, also known as "Mountain Danta" and in Quechua as “sacha huagra”. The Andean Tapir, an endangered herbivore, is commonly found roaming the Andes mountain range, especially in northern Cajamarca. La Danta represents, for the community, a more conscious coffee producing culture that places nature and coexistence with it as an utmost priority. The producers who contribute to this brand recognize and believe that by always placing nature first, they add greater value to coffee and its surroundings. Cajamarca.
Its biggest coffee-farming provinces, Jaén and San Ignacio, sit at 900–1,950 MASL. Typica, Caturra, and Bourbon varietals are farmed here. The region is known for sweet coffees with bright acidity and notes of red and yellow fruits. This coffee was processed through the traditional washed method where the red skin of the coffee cherry is mechanically removed then fermented for 24 to 36 hours, washed to remove the fermented fruit and Dried on covered patios and raised beds with shade. From the seed, to cherry, to parchment, to green coffee, this collective is possible thanks to the joint effort and commitment of more than 74 farmers. That receive technical support from PECA is short for “Grower Education Program” in Spanish. PECA Is a team of educators, that provide extension services with a main role of continuously educating producers and their families on best practices to increase productivity and improve quality so they can be more profitable.