This cacao grows along the San Juan River in the southernmost part of Nicaragua, just a few kilometers from the border with Costa Rica. The area has a humid tropical climate, perfect for cacao growing. This climate, combined with rigorous fermentation and drying processes, gives El Castillero cacao its rich chocolatey flavour and sweet notes.

The cacao is produced organically, without the use of chemical fertilizers or insecticides. The cacao variety is Trinitario. It has a complex taste with chocolatey notes, honey, yellow fruit, and hints of molasses with floral touches of rose, followed by a pleasant licorice finish.

After manual harvesting and pod opening, the beans are fermented for 6 days in wooden boxes. Drying is challenging due to the humid climate, so the beans undergo a 48-hour pre-drying phase in solar tunnels. After rigorous collection and screening, the beans are packed in 50 kg jute bags with polypropylene lining, and then the cacao is ready to begin its long journey.