Mariana Iturralde is crafting some of the most refined coffees in the world. As the owner of Finca Takesi, she has spent the past two decades turning extreme conditions into an advantage — producing coffees that are slow-grown, complex, and remarkably clean.

In 2010, she made the bold decision to plant Gesha — a delicate, high-maintenance variety — on the steep slopes of her farm. Against all odds, it thrived. The result: a coffee with stunning florals, layered acidity, and a silky, transparent structure that has since captivated roasters and judges worldwide.

But Mariana’s work goes beyond the cup. She runs Takesi with a deep sense of responsibility — offering full-time employment, ongoing training, and knowledge-sharing with local communities. Her approach blends science, intuition, and purpose — elevating both coffee and the people behind it.

Washed coffee beans are processed using a method that emphasizes clarity and brightness in the cup by removing the coffee cherry’s fruit layer before drying. After the coffee cherries are harvested, they are placed in water tanks, where the ripe cherries sink, and the unripe or defective ones float and are removed. The cherries are then passed through a depulper, which removes the outer skin and much of the fruit pulp. Next, the beans are placed in fermentation tanks, where natural enzymes and microbes break down any remaining mucilage (the sticky layer) over a period of 12 to 48 hours. After fermentation, the beans are thoroughly washed with clean water to remove any remaining residue, then spread out to dry in the sun or using mechanical dryers. This method highlights the coffee's intrinsic flavors, often resulting in bright, crisp acidity and a clean cup profile.