María Nieves Tantalean Fernández (Organic)

Flavour: Chocolate, apple, pear and brown sugar notes, full body and mild acidity with a long aftertaste. 

Roast level: medium roast.

María Nieves is very delicious in every kind of coffee method.



Continue Shopping
  • Country: Perú
  • Region: Cajamarca/ Barro Negro, La Coipa.
  • Farm: El Limón
  • Owner: María Nieves Tantalean Fernández.
  • Processing: Fully Washed and sun dried on patios.
  • Altitude: 1,800 Metres above sea level.
  • Varietal: Red Caturra and Typica.

High altitudes, ideal climates, and nutrient-rich soil in the Cajamarca region of Perú allow for the production of high-quality and organic coffee. Through extensive cupping, María Nieves Tantalean Fernández‘s farm El Limón has been singled out as one of the top lots from the region this year by Alpes Andinos, our exporting partners in Perú. Maria’s farm is located in the mountain town of Barro Negro, around 1.5 hours from the association’s headquarters in Jaen. 

As one of the founding members of the association, Maria is well-known throughout the region. In 2019, Maria joined the board as vice-chair and in 2020, ascended to become the president, helping to organise the association’s members. As well as managing the association, along with her husband, tend to their two farms: Surprisingly called El Limón 1 and El Limón 2. Maria named her farms El Limón (translating as the lemon) in reference to the trees found on the farm. Like many other farms in the region, the name is symbolic, reflecting the distinguishing characteristics in the surrounding area. For this particular lot, the coffee was harvested from Limon 1, whereas the house is located on Limon 2. Coffee production is currently Maria’s primary means of income, with any fruit trees or other produce grown reserved only for personal consumption. As well as her husband, Maria also lives with her daughter and youngest son. 

The harvest spans from June to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Once picked and floated, the cherries are placed into sacks with grain pro liners to induce a dry fermentation for 24 hours. Next, the coffee is pulped: each producer has their own de-pulper located on the farm, often close to the house or main building. In Maria’s case, the pulper is located at her house, around 100 meters from Limon 1. Once the coffee has been de-pulped, the beans are placed into tanks and fermented again for around 18 hours, depending on the climate. 

Once complete, the coffee is then washed three times using water from the nearby El Mirador Mountain, to remove all remaining mucilage. Any excess water is drained, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 15-20 days, depending on the level of rain. After making sure that the coffee is dry, the beans are stored in polypropylene bags to preserve their quality and avoid any contamination during storage or transport to the association’s warehouse in Jaen. Once delivered to the warehouse, coffees are analysed for quality, before being prepped for export.