The farm has 10,600 trees in production, among which they have traditional varieties such as Castillo and Typica and have recently introduced other varietals such as Sudan Rume and Geisha.

The farm has agroecological production, in which pesticides are not used to control pests and thanks to the low temperatures in the area that are influenced by the forest area and the nature reserve, the plantation remains free of pests. The Castillo Honey processed coffee has a manual selection process where they make sure that all the cherries are ripe, then a filter is made where the fruits are immersed in water, discarding the light fruit, then it is fermented for 100 hours anaerobically, pulped, and again an anaerobic fermentation for another 60 hours, finally it is dried in the sun for around 20 days.

Alfredo is part of an association of farmers, which has been a support for the commercialization of his coffee with added value and through which he has also been a beneficiary of processing training, where he became certified as Q Processing by the CQI (Coffee Quality Institute) which has made its coffee achieve high scores and delicious notes.