Specialty-grade, washed-process Castillo is the cornerstone of Hacienda El Rodeo. Around 85% of the coffee plants are Castillo trees, with the remaining 15% consists of varieties such as Pink Bourbon, Gesha, and Sidra. The farm follows a shade-grown approach, using mostly native trees from the region, complemented by plantain as transitional shade. Harvest takes place annually from December through February.

For this Castillo lot, pickers carefully selected only the ripest cherries. After harvesting, the cherries rested in open air for 24 hours before depulping. They then underwent a dry fermentation (without water) in stainless steel tanks for another 24 hours, followed by washing. Finally, the coffee was dried for 12–15 days before being meticulously sorted and readied for export.