Peru - La Danta

High in the northern Andes of Jaén, within the region of Cajamarca, 74 smallholder producers cultivate the coffees that make up La Danta. Grown at elevations between 1500 and 1850 meters above sea level, this washed blend captures the vibrancy, sweetness, and clarity that define high-altitude Peruvian coffees.

La Danta takes its name from the Andean tapir—an endangered mountain herbivore native to the Andean range. Known locally in Quechua as “sacha huagra,” the Andean tapir is a powerful symbol of the biodiversity that surrounds these farms. In this part of northern Peru, the tapir still roams the forests and cloud-covered hillsides, reminding communities of their deep connection to the land.

For the farmers behind La Danta, coffee production is inseparable from environmental responsibility. The producers contributing to this blend share a collective commitment to conservation, soil health, and coexistence with native flora and fauna. By placing nature first, they believe they enhance not only the sustainability of their farms, but also the long-term quality and value of their coffee.

Each lot is carefully hand-harvested at peak ripeness and fully washed to emphasize clarity and structure in the cup. The combination of altitude, microclimate, and meticulous processing results in a profile that is both expressive and balanced—juicy tropical fruit notes of ripe mango layered over a foundation of warm brown sugar sweetness and a soft honeyed finish.

From seed to cherry, parchment to green coffee, La Danta is the result of collaboration. This regional blend is made possible through the dedication of 74 farmer partners working alongside the PECA quality team in Cajamarca, whose support ensures consistent quality, traceability, and careful lot selection.

La Danta represents more than a coffee—it reflects a culture of conscious production rooted in community, biodiversity, and shared purpose. Each cup is an expression of northern Peru’s landscape and the people committed to preserving it.