La Danta

More than 70 small-scale coffee growers with average farm size of 2 hectares

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, also known 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 Caravela and the community a more conscious coffee producing culture that places nature and coexistence with it as an upmost 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.

From the seed, to cherry, to parchment, to green coffee, this colectivo is possible thanks to the joint effort and commitment of more than 74 farmers who are key partners for our first Certified Organic coffee chain.

This coffee is floral with notes of orange, sweet lemon, chocolate, and silky body.


Farm Varieties



San Ignacio




1,500 – 1,850 MASL

Technical info

May – October.

Processing Method

Fully washed.


Plantain and native trees.

Drying Method

Dried on covered patios and raised beds with shade.