Profile: A buttery mouthfeel of rich chocolate & hazelnuts with fruity orange undertones.
- From the Region of San Ignacio
- Grown in an altitude of 1,500-1,800 masl.
- The varietals include Caterra & Typica
- Washed Process
- Grown in Peru's Northern Highlands
- Certified Organic
The San Ignacio, Cajamarca, Peru coffee story:
La Danta is a blend of coffees produced along the highlands of San Ignacio, Cajamarca. The blend is named after the Andean Tapir, also known as the Mountain Danta, also known in Quechua as “Sacha Huagra”. The Andean Tapir, an endangered herbivore, is commonly found roaming the Andes mountain range, especially in northern Cajamarca.
The coffee comes from around 70 smallholder farmers who each farm approximately 2 hectares of land. La Danta is brought to us from importer Caravela who promote community and a more conscious coffee-producing culture that places nature and coexistence with it as an utmost priority.
When enjoying San Ignacio coffee, expect a full-bodied, rich espresso with good complexity and a long finish. We recommend as a starting point trying 18g of coffee for a 36g shot in around 28-30 seconds at 9 bar.
For filter, why not try this delicious Peruvian coffee as an Aeropress? We like to use the following recipe - 13g dose with 200g of water at 85degC and a course grind. Brew inverted for approximately 1 min 30 seconds before plunging to give an overall time of 2 mins.