Mario Valiente’s semi-washed process at Finca Colomba begins with soaking fresh cherries in water to float them. After depulping, a low-water demucilager removes most mucilage from the parchment. The parchment then dry-ferments in tanks for 8–12 hours before drying slowly on raised beds for 15–20 days.
Finca Colomba features high elevations over 1,500 MASL and rich volcanic soil. With an on-site dry mill built in 2014, the farm controls every stage through export, including a final manual sorting led by 10 women. Finca Colomba employs 80 permanent staff and up to 210 seasonal pickers, while supporting local communities through schools, healthcare conferences, and holiday toy drives.
