The Castillo variety, developed by Colombia's Federación Nacional de Cafeteros (FNC)through its research centre, Cenicafé, was officially released in 2005. This variety wasspecifically designed to address two major challenges faced by coffee farmers: lowproductivity and susceptibility to coffee leaf rust (Hemileia vastatrix), a devastating fungaldisease that has caused significant losses in coffee crops globally.Developed from a genetic cross between the Timor Hybrid (known for its disease resistance)and Caturra (valued for its compact size and stand out cup profile), Castillo combines the besttraits of both varieties. It offers robust resistance to coffee leaf rust and delivers higheryields compared to traditional varieties like Caturra. Castillo is also adaptable to a range ofaltitudes, typically thriving between 1,200 and 1800 m.a.s.l. making it a versatile choice forColombian coffee growers.In terms of flavour, Castillo is well known for its well-balanced profile, featuring notes of citrus,red fruits, and caramel, often accompanied by bright acidity and a smooth, medium body.
This coffee is harvested following strict ripeness criteria, ensuring that only perfectly ripecherries are selected. Then, coffee cherries are packaged in grain pro bags and transported toour processing center, La Pradera. Upon arrival at La Pradera, the cherries undergo ameticulous quality control process, including hand-sorting and flotation, to remove any low-density, underripe, or defective cherries.Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage,Strawberries are added. The strawberries transfer their sweet, fruity flavors to the coffee. Byadding strawberries we create a vibrant and layered flavor profile, with notes of ripestrawberries and tropical fruits.Strawberries are known for their sweet, juicy, and slightly tart flavor profile, characterized bynotes of ripe berries, citrus, and subtle floral undertones.
Following fermentation, the cherries are pulped and thoroughly washed to remove themucilage. The wastewater generated during our washed process is then treated using ourgreen filtration system. This system filters the water through a series of specialized tanksbefore irrigating it into vetiver grass beds. Through this natural filtration process, the water ispurified and released as oxygen. As a result, no contaminated water is discharged from ourprocessing center, ensuring an environmentally sustainable operation.Once coffees are washed, they are spread out on raised beds when they are exotic varietiesor in our elbas drying station for bigger lots. The team monitors them closely to ensure evendrying and optimal quality.We aim for 9.5%-11% moisture content, which is the perfect point for us.
|
Origin |
Colombia |
|
Process |
Washed |
|
Altitude |
1450 - 1500 m.a.s.l |
|
Flavour |
Strawberries, Dark Chocolate, Mandarin |
|
Species |
Coffea Arabica |
| Varietal | Castillo |
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