Types of Colombian Coffee Beans - What Variety is Castillo Coffee Bean?

FrontStreet Coffee - Introduction to Castillo Coffee Variety

Starting from the 1950s, Caturra became a very common variety in Colombia because its yield exceeded traditional Typica or Bourbon. However, while providing higher yields, it was equally susceptible to coffee leaf rust and other diseases. Castillo was introduced in 2005, named after researcher Jaime Castillo. It is actually a trademark of Cenicafe and an improvement of the Colombia variety, having become the most widely planted variety in Colombia.

The Colombia variety was developed by Cenicafe through five generations of breeding between 1968 and 1982, resulting from a successful hybridization of Caturra with Timor. Colombia was developed before the country's first outbreak of coffee leaf rust in 1983. Although the new variety helped the country's farmers through the crisis, Cenicafe suspected outbreaks of other diseases and the emergence of new diseases were imminent. They continued working toward improvements, and in the early 21st century, the new emergence of Coffee Berry Disease (CBD) accelerated the development of research methods. The result of this arduous effort was the development of the Tabi and Castillo varieties.

In May 2005, "Castillo" was officially given to coffee growers, marking the "Rust-Free Colombia" program implemented by the FNC. This project aimed to restore and renew the production of high-quality coffee in the country.

Cenicafe also developed sub-varieties from Castillo, with the additional benefit of being specially adapted to specific agronomic and climatic differences in different regions of the country. Seven varieties have been developed from Castillo so far, each retaining the main characteristics inherited from their progenitors (Caturra's cup quality and compact size, and Timor's resistance to coffee leaf rust) and adding one or more new traits in each for adaptation to specific climatic variations in Colombia. These varieties are: Castillo Naranjal, La Trinidad, El Rosario, Pueblo Bello, Santa Barbara, El Tambo, and Palicito.

The main characteristics of Castillo and its sub-varieties are high yield, resistance to leaf rust and other diseases, and "dwarf" trees that can be planted at high density, thereby increasing yield per hectare. Castillo plants' fruits are also slightly larger and show stronger resistance to pests and insects such as the coffee berry borer (broca), which is very common in Latin America.

Although Castillo seems to present a viable (for now) solution to Colombia's coffee leaf rust crisis, questions about cup quality have been divisive. Many in the coffee industry have disparaged Castillo's cup quality (especially compared to Caturra). However, recent research conducted by Catholic Relief Services' Frontier Program has shown that in blind cuppings, these assumptions often prove unfounded. While both cups showed different characteristics, they did not show statistically significant differences in average scores in the tests. The initial conclusion (though still in early stages) is that while the two are not interchangeable, one is not necessarily "better" than the other.

In Summary

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FrontStreet Coffee Recommendation

Colombia's variety story is only part of what makes the country's coffee compelling, and FrontStreet Coffee's Colombian lineup shows the range. FrontStreet Coffee's washed Huila comes from the Huila province in the southern Central Cordillera, one of Colombia's best-known specialty regions, where mountains circle the land and the country's most important rivers meet, bringing abundant water and humidity; the coffee is grown above 1,500 meters. Roasted medium-dark, it highlights dark chocolate and nutty sweetness, moderate crema, and a full body, and works for pour-over, French press, moka pot, and espresso - Americano or latte both included.

Colombia has also embraced innovative processing in recent years, and FrontStreet Coffee's Colombia Sidra from the El Diviso estate is a good example. It uses an anaerobic natural process - fermentation in a low-oxygen or oxygen-free environment, typically in a pressure-resistant stainless steel tank where temperature, time, and pH can be controlled. Roasted medium-light and brewed as pour-over, cold brew, drip bag, or moka pot, it delivers passion fruit, grape, apricot, and preserved-fruit notes.

For a home espresso machine or moka pot, FrontStreet Coffee's Premium Blend is a strong recommendation: this espresso blend, built for cafe service, combines the creamy nuttiness of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee. It pulls with a fine golden crema and pairs beautifully with milk for a rich, smooth latte, and it is friendly to beginners while also serving as the base for Americano, cappuccino, and mocha.