The Origin and Historical Story of Colombian Castillo Coffee Beans and What Hybrid Varieties They Are

Castillo/Castillo Varieties

In 1961, Colombia's Coffee Research Center began research. As part of ongoing studies on rust-resistant varieties like Caturra and Timor Hybrid, they developed six Castillo varieties after 23 years of research, with widespread cultivation beginning in 2005. Today, approximately 45% of Colombia's coffee plantations grow Castillo. Castillo is renowned for its smoothness, aroma, and citric acidity. According to blind test results from Colombia's National Coffee Research Center, Castillo's flavor quality matches that of Caturra and Bourbon.

This coffee variety was originally created by crossing Caturra beans with Timor Hybrid coffee beans. Through multiple subsequent crosses with Caturra over more than a decade, breeders gradually eliminated the undesirable flavors from Timor Hybrid. After more than ten years of cultivation, it was named Castillo. In recent years, it has been improved and given a new name: Castillo.

The Sakura coffee beans sold by Colombia are made from Castillo. These Sakura coffee beans undergo a double anaerobic washed process. First, whole coffee cherries undergo initial fermentation in an anaerobic environment. Then, after machine removal of the skin and pulp, the coffee beans with their mucilage layer are placed in plastic bags or other sealed containers for a second anaerobic fermentation. Once fermentation is complete, the beans are removed from the anaerobic environment and undergo washed processing to remove the mucilage layer, followed by sun-drying to reduce moisture content to approximately 11%. FrontStreet Coffee discovered through cupping that coffee beans processed with this method have richer acidity compared to anaerobic washed coffee beans.

Brewing Flavor Profile

The wet aroma reveals the sweetness of strawberry jam and chamomile fragrance. Upon entry, you'll experience strawberry-like sweet and sour notes with strawberry jam-like fermentation characteristics, followed by aromas of basil and rosemary, and finally a subtle cooling sensation reminiscent of mint tea in the mouth.