Story

Cajamarca, nestled in the north of Peru, is a region renowned for its breathtaking mountainous landscapes and thriving coffee 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 coee 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.

Contributing producers

The farmers who contribute to La Danta have learned about coffee through generations, with some of the farms being established by their grandparents in 1980, dedicated from the beginning to coffee production. Over the generations, they have been motivated to seek quality coffee, observing how the market has evolved, as many of them initially started selling conventional coffee. In recent years, they have improved their processing techniques and facilities and have adopted new coffee varieties, leading to enhanced quality and better prices. The newer generations have begun attending workshops, searching for information online, and seeking advice from seasoned and experienced neighbors to refine their processes. They consistently value the resources generated within their own farms and manage them appropriately.
The producers receive personalized visits from the PECA Educators and attend workshops to produce organic fertilizers using organic waste from the farm. This approach has helped producers become more conscious of their environmental impact.

Coffee process

The producers who contribute to La Danta process their coffee fully washed. It all starts with the cherry-picking of ripe cherries, aided by family members or neighbors from the area. At the micro wet mills on the farms, the cherries are floated to clean the coffee from foreign materials, such as leaves, and defective ones are removed. Afterward, the cherries are pulped without water. As for the fermentation following pulping, some producers do it in tightly sealed bags, while others prefer the traditional open-air tanks. The hours of fermentation vary according to the climatic conditions and elevations of each farm but tend to be substantially longer than on conventional farms, ranging from 25 to 40 hours, all done without any water. Following fermentation, the beans are washed 2 to 3 times and taken to the drying beds. Subsequently, the coffee is placed on the drying beds, where it will remain for 15 to 20 days, depending on the climate, to reach the ideal humidity level of between 10% and 11%.
After this process, the coee is transported to either the purchasing station in Chirinos or Jaen. At these stations, the Quality Analyst receives it, and a representative sample of the coee undergoes a physical analysis in which humidity and water activity are measured, screen sorting is performed, and defects are counted. Subsequently, the coffee undergoes a sensory analysis to determine its quality grade and profile. The purchased coffee is then delivered to the mill, processed, and sent to the port for export.