Last updated: 2026-09-17T00:21:24.149Z

Esgotado

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/proud-mary-coffee/colombia-pitalito-castillo-washed/reviews)

**Processo:** [Lavado](https://www.coffeelist.co/pt/insights/processing-method/washed)

**Região:** [Pitalito, Colômbia 🇨🇴](https://www.coffeelist.co/pt/insights/region/9b73b9d3-1069-4d23-80ac-f491f44ec66d)

**Variedade:** [Castillo](https://www.coffeelist.co/pt/insights/variety/castillo)

**Altitude:** 1349-1740 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> Region: Pitalito, Huila Elevation: 1349-1740 masl About: This washed Castillo lot brings together the work of two producers in Pitalito, Huila: Dionel Chilito López in Buenos Aires, and Maximino Catuche Chilito in nearby El Guamal. Though their farms sit just nine miles apart, the combination of site, elevation, and approach contributes to a layered expression of one of Colombia’s most widely planted varieties. Developed by Colombia’s National Coffee Research Center (CENICAFÉ), Castillo was the result of more than three decades of genetic research aimed at creating resistance to coffee leaf rust. Since its release in 2005, it has become central to Colombian coffee production, now accounting for the majority of the country’s annual harvest. Its adaptability across a broad range of elevations has also made it capable of producing diverse cup profiles with strong structure and clarity. In the cup, this lot reflects the balance and versatility that have made Castillo such an important part of modern Colombian coffee. Region: Pitalito, Huila Elevation: 1349-1740 masl About: This washed Castillo lot brings together the work of two producers in Pitalito, Huila: Dionel Chilito López in Buenos Aires, and Maximino Catuche Chilito in nearby El Guamal. Though their farms sit just nine miles apart, the combination of site, elevation, and approach contributes to a layered expression of one of Colombia’s most widely planted varieties. Developed by Colombia’s National Coffee Research Center (CENICAFÉ), Castillo was the result of more than three decades of genetic research aimed at creating resistance to coffee leaf rust. Since its release in 2005, it has become central to Colombian coffee production, now accounting for the majority of the country’s annual harvest. Its adaptability across a broad range of elevations has also made it capable of producing diverse cup profiles with strong structure and clarity. In the cup, this lot reflects the balance and versatility that have made Castillo such an important part of modern Colombian coffee.

Original em inglês.

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# Colombia | Pitalito | Castillo | Washed

[Ver no site do torrefator](https://www.proudmarycoffee.com.au/products/colombia-pitalito-castillo-washed)

## Perfil

### Características de sabor

**Corpo:** 41/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 78/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 70/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 5/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Maçã

Açúcar mascavo

Suculento

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