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 productivity and susceptibility 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 offers robust resistance to coffee leaf rust and delivers higher 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.

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 lowdensity 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, watermelon is added to the fermentation tanks. The watermelon adds its refreshing, juicy sweetness and a subtle fruitiness to the coffee. Watermelon contributes to create a lively flavor profile, with notes of sweet watermelon, honeydew melon, and a delicate mint finish.

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 in our elbas drying station. The cherries are
carefully monitored and turned regularly to ensure uniform drying and to prevent overfermentation or mold. Drying continues until the cherries reach an ideal moisture content of 9.5% –11%, which is the
perfect point for us.