Castillo - Lot #57 | Traditionalist | Washed | Brown Sugar, Red Fruits, Lime

 The Castillo variety 

The Castillo variety was created in Colombia in 2005 and currently represents most of the coffee produced in the country. It is characterized by its resistance to diseases such as rust, its high yield, and its large beans. In terms of profile, it typically has a smooth aroma, with flavors of nuts and citrus acidity.

 The Castillo variety has replaced many other varieties such as Typica, Bourbon, Caturra, and Colombia due to its resistance to pests and diseases. The Castillo variety completely transformed coffee farming in Colombia, increasing production and reducing the pest and disease problems that many coffee growers faced. Although the Castillo is best known for its resistance and productivity, it also has great potential in the cup when well-processed, winning important international competitions. It is characterized by its chocolaty notes, good body, and pronounced acidity.

 The producer

We met Betico almost three years ago at a coffee fair in Huila, and we connected immediately. Despite an accident in his youth that caused paralysis in most of his body, Beto didn’t let that stop him from pursuing his dreams. Recently, he converted his farm to organic, eliminating pesticides and adopting organic fertilizers.

 The process

Everything starts with a really good manual harvest; ripe cherries guarantee a sweeter and cleaner flavor. Then we proceed with a three-day fermentation process with the whole cherry. We have observed that this initial fermentation helps us develop sweetness while reducing bitterness and astringency. We then remove the skin of the cherries for another round of fermentation (48 hours). Finally, the coffee is washed and moved to solar drying beds, where it dries slowly in the shade over a period of 20 to 30 days.