La Danta

La Danta is the name given to coffees from the highlands of San Ignacio and Jaén in Cajamarca, in the north of Peru. It refers to the Andean tapir, an endangered mountain herbivore known locally as the danta, which still roams the northern Andes. Many of the farms behind these lots are family smallholdings that have grown coffee for generations, and in recent years they have moved from conventional to specialty coffee by improving their processing and planting new varieties.

About Nord

Nord, written Norð by the roastery itself, is a coffee roaster in Oslo with cafés at Helsfyr, Bjølsen and Forskningsparken. They roast light, in the Nordic Roast style, and buy from small farms with traceability as the priority. Their roaster Alexander Monsen has twice been Norwegian Barista Champion.

Brewing it

Anaerobic naturals extract easily and can turn winey if pushed too far, so start a step coarser than you would for a washed coffee, with water around 92 °C. If you grind fresh for each cup, a compact battery grinder such as the Femobook A2 keeps it simple. If your tap water is hard, a ZeroWater 1.7 L jug gives you a clean base that lets the violet and blackberry come through.