La Danta

STORY

Cajamarca, nestled in the north of Peru, is a region renowned for its breathtaking mountainous landscapes and thriving coee production. The majestic peaks of the Andes Mountains adorn the horizon, creating a stunning backdrop for this vibrant department. But it’s not just the mountains that capture the imagination; Cajamarca is also celebrated for its rich coffee heritage. In recent years, it has emerged as the largest coffee-producing region in Peru, with picturesque coffee farms dotting its highland terrain. The combination of its awe-inspiring natural beauty and the aroma of freshly grown coffee make Cajamarca a true gem of South America.

La Danta is a blend of coffees produced in the highlands of San Ignacio and Jaen in Cajamarca. The blend is named after the Andean Tapir, also known as the mountain Danta. In Quechua, “sacha huagra” means “mountain Danta.” The Andean tapir, an endangered herbivore, is commonly found roaming the Andes, especially in northern Cajamarca.

La Danta represents, for Caravela and the community, a more conscious coffee-producing culture that prioritizes nature and coexistence with it. The producers who contribute to this brand recognize and believe that by always prioritizing nature, they add greater value to coffee and its surroundings.

Farm Varieties
Size
Average Farm Size

2 Hectares

Location
Country

Peru

Province

San Ignacio & Jaen

Department

Cajamarca

Elevation

1,500 – 1,900 MASL

Technical info
Harvest

May – September

Processing Method

Washed

Shade

Pacay, pisonay and cedars.

Drying Method

Solar dryers.