CASTILLO

The Castillo variety, developed by Colombia’s Federación Nacional de Cafeteros (FNC) through its research centre, Cenicafé, was officially released in 2005. This variety was specifically designed to address two major challenges faced by coffee farmers:low productivityandsusceptibility to coffee leaf rust(Hemileia vastatrix), a devastating fungal disease 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 best traits of both varieties. It offersrobust resistance to coffee leaf rustand delivershigher yields compared to traditional varieties like Caturra. Castillo is also adaptable to a range of altitudes, typically thriving between 1,200 and 1800 m.a.s.l. making it a versatile choice for Colombian 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.

The introduction of Castillo has had a transformative impact on coffee farming in Colombia. Its higher yields and disease resistance have enabled farmers to achieve greater productivity stability, reducing their reliance on synthetic fertilizers and improving the sustainability of their operations. This has been particularly crucial for smallholder farmers, who are often the most vulnerable to economic and environmental shocks.

Today, Castillo is widely cultivated across Colombia. Its success underscores the importance of continued investment in agricultural research and development to ensure the resilience and sustainability of the global coffee industry.

WASHED – WINE YEAST + PEACH

For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera 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 additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices.

Then, the cherries undergo a dry anaerobic 48-hour fermentation, during this stage, peaches and wine yeast are added. The peaches transfer their distinct stone fruit like flavor to the coffees, while the wine yeast enhances the fermentation process, producing aromatic compounds that add complexity and depth.

Wine yeast is highly efficient at converting sugars into alcohol and other compounds during fermentation. In coffee, this process helps break down the mucilage more effectively, releasing organic acids and other compounds that contribute to the coffee’s flavor.

Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during our washed process is then treated using our green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing center, ensuring an environmentally sustainable operation.

Once coffees are washed, they are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5% -11% moisture content, which is the perfect point for us. Our greenhouse concentrates a temperature range of 20 to 38°C, which helps us to maintain a constant drying time for our coffees.