La Danta is a coffee 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 a more conscious coffee producing culture for the community, one that places nature and coexistence as an up-most priority. The producers who contribute to this brand recognize and believe that by always placing nature first, they add greater value to the 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 74 farmer partners and our PECA and quality team in Cajamarca