La Danta

La Danta is a vibrant regional blend grown in the highlands of Jaén, Cajamarca, Peru. Named after the Andean tapir—locally known in Quechua as “sacha huagra” —this coffee honors one of the Andes’ most emblematic and endangered herbivores. Sourced from 74 smallholder producers, La Danta represents a conscious and community-driven approach to coffee production. Farmers prioritize environmental stewardship and coexistence with the surrounding ecosystem, recognizing that protecting nature enhances both quality and long-term sustainability. Grown at elevations between 1500–1850 meters above sea level, the high-altitude conditions contribute to the coffee’s bright, tropical character and structured sweetness . The washed process highlights clarity and balance in the cup, showcasing notes of ripe mango, warm brown sugar, and honeyed sweetness. From seed to cherry, parchment to green coffee, La Danta is the result of collaborative effort between dedicated farming families and the PECA quality team in Cajamarca—working together to ensure