Castillo Coffee Variety is known for its smoothness, aroma, and citric acidity. This Coffee variety was released by Colombia’s National Center for Coffee Investigation (CENICAFE) in 2005. It is marked by high yield and resistance to Coffee Leaf Rust (CLR) as well as coffee berry disease. Its dwarf size means it can be planted close together for higher per-hectare yields. Research has indicated that Castillo has a strong quality potential, contrary to popular quality assumptions about it.

Sourced by www.thecenter.coffee.com

Castillo Coffee Variety Washed/ Thermal Shock Process Details
1. The process of this profile begins with the correct harvest of the coffee cherries, at an optimum moment about to ripen.
2. The coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 36 hours submerged in water.
3. The coffee is pulped and mucilaginous; the mucilage and pulp are taken to the pilot plant to carry out the production of specific microorganisms to process and generate the culture medium that contains the precursors of aromas and flavours produced in fermentation
4. This culture medium is then added to the fermentation tanks for 12 hours to pressure-fix the precursors to the coffee beans.
5. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.
6. Drying in a dehumidifier to eliminate humidity, preserving the soft notes of the coffee and avoiding over-oxidation of the coffee bean and the arrest of metabolic processes to avoid over-fermentation.
7. Stabilization and storage in a cool place.
8. Selection and threshing according to quality standard.

Origin: Colombia
Farm: El Paraiso
Region: Piendamo, Cauca
Altitude: 1960 m.s.l.
Area : 4 ½ hectares
Shade: Native trees

Actors involved in the coffee supply chain
Alex Bermudez (El Paraiso Farm) – CATA Exports - Lucky Cat - YOU 🫵🏼