This coffee is a single-variety Castillo blend from five farms, produced by Dabery Fernández Astudillo, Diomar Bambague Ocoró, Elver Tulande Bolaños, José Rubén Orozco Bambague, and Víctor Mirley Alegría. Together, their care and expertise create a harmonious cup shaped by both tradition and meticulous work.

Throughout the year, the farmers carefully manage their plantations, clearing weeds, pruning old or diseased branches, and controlling tree height to improve airflow, sunlight, and harvesting. Complementary crops such as plantains, corn, yucca, guama, beans, avocados, guavas, and citrus provide shade, protect the soil, and create additional food and income for the families.

The main harvest takes place from May to August, with a smaller mitaca harvest in November and December. Much of the work is carried out by families and seasonal pickers from the surrounding villages, connecting the harvest closely to the local community and economy. During peak season, farms typically employ 5-10 workers, with pickers paid either by weight or by the hour. At the end of each day, the freshly picked cherries are weighed and taken for processing.

The cherries undergo balceo, a water-based separation that removes defective fruit, before being pulped and fermented for 18-36 hours. The beans are then washed three times and slowly dried for 10-15 days in the sun or parabolic dryers, reaching 9-10.5% moisture. Finally, the dried coffee rests in fique bags on wooden pallets, allowing the beans to stabilize and their flavors to harmonize.