Colombia - Castillo Honey + Green Apple

Varietal: Castillo

Farm: Santa Mónica

Altitude: 1450–1500 m.a.s.l

Drying Time: 10 days

Temperature: 18–28°C

Annual Rainfall: 1800–2000 mm

Cupping Score: 88

Taste Notes: Green Apple, Sugarcane, Lime, Green Grapes

Processing Notes:
Only the ripest cherries are harvested and transported to the La Pradera processing center in GrainPro bags. The cherries undergo a 72-hour dry anaerobic fermentation process with the pulp on, during which fresh green apples and specialized yeast cultures are added to the tanks. Following fermentation, the cherries are pulped leaving the mucilage intact. Then the coffee is spread across drying stations where they are regularly turned until they reach a moisture content of 9.5%–11%.

Origins of this Coffee Variety:
The Castillo variety was developed by Colombia’s National Federation of Coffee Growers (FNC) and officially released in 2005. It is a genetic cross between the Timor Hybrid and Caturra, specifically bred to combine high productivity with robust resistance to coffee leaf rust. Characterized by its dwarf stature and adaptability to various Colombian altitudes, Castillo is celebrated for producing a well-balanced cup with distinct citric and caramel qualities.