The Los Santos region is distinguished by its altitude and clay soil, where the highest quality coffee grows. The Caturra variety has been the main variety cultivated on the Castro family's farms since the 1970s. It is a mutation of Bourbon with outstanding flavor qualities. To produce this high-quality coffee, everything starts with the trees. Only very ripe cherries are hand-picked, in 3 or 4 passes. This year (23-24), the yield was lower than last year, which in no way lessens the Castro family’s high standards. Once selected by flotation, the cherries are pulped and washed. Then, the beans are dried in mechanical dryers. Once dried, they are sorted by size, density, and color to export the most homogeneous lots possible.