Farm: Wilton Benitez
Variety: Castillo
Altitude: 1700-2100M
Process: Washed
Tasting note: Milk Choc, Plum, Apricot, Almond
The Castillo coffee variety, a hybrid of Caturra and Timor, was developed to improve disease resistance, especially against coffee leaf rust, and to increase yield. Known for its medium body, balanced acidity, and flavours of chocolate, nutty, and caramel, it offers a clean, smooth cup with mild fruity undertones. Typically processed using the washed method, Castillo is valued for its strong resistance to rust and higher productivity compared to other varieties. Its flavour profile is often richer and more chocolatey than the Colombia variety, which tends to have citrusy and fruity notes.
Wilton Benitez, a Colombian coffee producer with over 12 years of experience, is known for cultivating rare coffee varietals. He developed innovative fermentation techniques, inspired by wine, beer, and cheese production, to create unique flavours. Wilton owns three farms in Piendamo, Colombia, where he uses a multi-stage fermentation process to enhance the natural flavours of each varietal. Through his dry mill, he ensures high-quality coffee while mentoring neighbouring farmers, making him a standout in Colombian coffee production.
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