كولمبيا كاستيلو الهيل - مجففة / لا هوائية - مريم اسطرلاب 125 جرام

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 bybright 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.

Stature:dwarf |Average Altitude: 1200 –1800 m.a.s.l. |Resistant to leaf rust and CBD

(coffee berry disease)

Castillo Honey Emperor

This coffee undergoes a washed lactic fermentation process enhanced with cardamom

to create a truly unique profile. After selective harvesting and floating to remove

defects, the cherries are pulped and placed in anaerobic tanks with carefully

introduced lactic bacteria.

During fermentation, cardamom are added to the sealed environment, contributing its

natural sugars and aromatic compounds to the process.

Through controlled fermentation, lactic acidity is enhanced, resulting in a smooth,

rounded mouthfeel. The addition of cardamom brings gentle spice, layered sweetness,

and subtle floral undertones.

In the cup, Castillo Honey – Emperor offers an Aromatic with spice-driven complexity.

Distinct cardamom fragrance layered over sweet tropical fruit tones-herbal spice, and

velvety sweetness