Filter Single Origin La Danta AAA, Peru
VARIETAL: Typica, Caturra, Bourbon
ALTITUDE: 1500 - 1850 masl
La Danta was grown by 74 farmers along the highlands of San Ignacio, Cajamarca, a region known for a conscious coffee producing culture that places coexistence with the natural environment as an upmost priority. It was processed through a traditional washed method, where the red skin of the coffee cherry is removed then fermented for 24 to 36 hours, then washed and dried on covered patios and raised beds with shade.
In the cup, La Danta presents a soft citric acidity and creamy body – which our roasters have compared to a strawberries & cream dessert!
This is the first time we’ve sourced this coffee, and also the first coffee we’ve sourced from Peru this season, so we are very excited to be roasting it through the coming months.