La Danta

La Danta is a blend of coffees grown by four independent producers, and comes to us from the highlands of San Ignacio and Jaén, in Peru's Cajamarca region. Wilder Anthony Vasquez Estela provided the largest share, approximately 45% of the total lot. Nehemias Estela Chilcon followed closely with around 35%. Edid Ramos Romero contributed about 15%, while Benico Lopez Bentancur rounded out the group with roughly 5%.

Cajamarca has emerged as Peru's leading coffee-producing area, known for its mountainous landscapes and longstanding coffee tradition. Coffee farming in this region is deeply intergenerational, with many producers having learned the trade from grandparents who established their farms around 1980.

Initially focused on conventional coffee, these farmers have progressively improved their cultivation and processing methods, transitioning towards specialty coffee to achieve better quality and market prices.

Today, producers contributing to La Danta regularly engage with agricultural educators, participate in local workshops, and collaborate with neighbours to refine sustainable practices. They process coffee cherries fully washed, fermenting them in sealed bags or open tanks for 25 to 40 hours without water, depending on farm-specific climatic conditions. Beans are subsequently washed, dried on shaded beds for 15–20 days, and carefully prepared for export.