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.
For this lot, only the ripest cherries were harvested. The cherries are transported to our LaPradera processing center in grain pro bags or special tanks to preserve their freshness.Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additionalbatches and, once no longer suitable for use, is filtered through a series of specialized tanksbefore being irrigated into vetiver grass beds and released as oxygen. This sustainablefiltration system ensures that no contaminated water is discharged, maintaining ourcommitment to environmentally friendly practices.Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage,watermelon is added to the fermentation tanks. The watermelon adds its refreshing, juicysweetness and a subtle fruitiness to the coffee. Watermelon contributes to create a livelyflavor profile, with notes of sweet watermelon, honeydew melon, and a delicate mint finish.
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 in our elbas drying station. The cherries arecarefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.Drying continues until the cherries reach an ideal moisture content of 9.5%–11%, which is theperfect point for us.
|
Origin |
Colombia |
|
Process |
Washed |
|
Altitude |
1200 - 1800 m.a.s.l |
|
Flavour |
Sweet Watermelon, Honeydew Melon, delicate Mint finish |
|
Species |
Coffea Arabica |
| Varietal | Castillo |
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