Delving Deep into Colombian Specialty Coffee: Castillo Variety
TRACEABILITY
Producer: Clara Isabel Moncanut
Product: Castillo Honey
Farm: Salsipuedes
Region: Colombia / Cauca / Timbio / La Marquesa
Altitude: 1740m
Variety: Castillo
Process: Honey
Main Harvest: May - July
Mitaca (Secondary Harvest): November - December
Farm Management
The coffee farm is cleaned three to four times a year, depending on weather conditions.
This work involves removing weeds and other plants that may compete with coffee trees for resources.
A clean coffee farm prevents the spread of pests and diseases and allows workers to move easily between coffee rows.
In addition, biological control measures, such as applying fungi, are implemented against pests like the coffee berry borer and diseases like rust.
If the dry season is severe, the coffee trees are irrigated.
Fertilization
Fertilizers are applied three times a year, providing macronutrients such as nitrogen (N), phosphorus (P), and potassium (K), along with micronutrients like boron (B), zinc (Zn), and copper (Cu).
This fertilization process is tailored to the needs of the coffee trees based on their growth stage and overall health, ensuring optimal nutrition throughout the year.
The fertilization schedule is adjusted according to the rainy season to prevent nutrient loss due to runoff and to ensure that the applied fertilizers are effectively absorbed by the soil.
Rainfall can significantly impact the application process, requiring careful timing to balance soil moisture levels and maximize nutrient availability for the coffee trees.
Organic fertilization is carried out once a year, incorporating coffee pulp, coffee by-products, and humus into the soil. These organic materials enrich the soil, improve its structure, and enhance its ability to retain moisture and nutrients.
Harvest
The main harvest begins in May and ends in July, while the secondary harvest (known as "mitaca" or "traviesa") takes place between November and December. Coffee is harvested every 21 days, waiting for the cherries to ripen to a vibrant scarlet color and reach 20 Brix degrees.
The harvested coffee undergoes a flotation process, where the cherries are immersed in water to remove any low-quality beans that float.
These include overripe, damaged, or dry fruits, among others.
Fermentation
Coffee cherries are fermented for 36 hours in sealed plastic tanks until they reach 14 Brix degrees.
Subsequently, the coffee is pulped and undergoes a secondary fermentation for 12 hours in cement vats before being transferred for drying.
Infrastructure
The farm features a coffee depulping machine with three outlets, sealed plastic tanks, cement vats for fermentation, and a parabolic solar dryer.
Drying
Honey-processed coffee requires special attention during drying because the mucilage-covered beans tend to clump together and promote fungal growth.
Therefore, they are spread in layers no thicker than 3 cm and stirred several times a day.
Honey-processed coffee dries in approximately 14 days, though this time can vary depending on weather conditions.
Storage
The coffee is stored on the farm in a well-ventilated area for 20 days, packed in clean jute bags, and placed on wooden pallets 10 centimeters off the ground.
Producer's Story
I have owned the Salsipuedes farm for over 24 years.
Initially, it was a place of rest, but about 10 years ago, I decided to make it a productive and profitable place.
With the help of my daughter, I decided to plant coffee and research processes to improve its quality.
Castillo Coffee Variety Information
The Castillo variety was created in Colombia through a genetic improvement research program spanning over 30 years.
This program, led by the National Coffee Research Center (CENICAFÉ), aimed to produce a variety resistant to rust, a disease that severely affects coffee crops.
Since its official launch in 2005, Castillo coffee has played a significant role in Colombia's coffee industry.
Castillo coffee is cultivated throughout Colombia, primarily in regions such as the Coffee Axis, Nariño, Huila, and Cauca.
It accounts for approximately 80% of Colombia's annual coffee production. Its adaptability to altitudes ranging from 800 to 2,000 meters above sea level allows for a wide range of flavor profiles and distinct characteristics.
Castillo coffee trees are medium-low in stature and produce large, oval-elongated beans.
Young leaves appear bronze or green, and the beans feature a slightly prominent groove.
During harvest, a Castillo tree produces an average of 400 grams of parchment coffee, with exceptional cases yielding up to one kilogram of coffee.
