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Alfredo Castano

Alfredo Castano is 36 years old, and lives with his wife and their baby girl on the farm. The farm is an inheritance from his father, who no longer lives on the farm for health reasons and now Alfredo is in charge of the crop as a generational replacement. The love for coffee production has been learning from tradition, Alfredo has grown up and lived his whole life among coffee plantations and cannot imagine doing something different. At harvest time, around 10 people are employed for harvesting and other tasks related to the harvest.

The farm is at a height of 1,800 masl and has 2.8 hectares planted with coffee and 10 hectares of his farm is protective nature reserve, as it is located bordering the Tatama Natural Park.

The farm has 10,600 trees in production, among which they have traditional varieties such as Castillo and Typica and have recently introduced other varietals such as Sudan Rume and Geisha.

The farm has agroecological production, in which pesticides are not used to control pests and thanks to the low temperatures in the area that are influenced by the forest area and the nature reserve, the plantation remains free of pests. The Castillo Honey processed coffee has a manual selection process where they make sure that all the cherries are ripe, then a filter is made where the fruits are immersed in water, discarding the light fruit, then it is fermented for 100 hours anaerobically, pulped, and again an anaerobic fermentation for another 60 hours, finally it is dried in the sun for around 20 days.

Alfredo is part of an association of farmers, which has been a support for the commercialization of his coffee with added value and through which he has also been a beneficiary of processing training, where he became certified as Q Processing by the CQI (Coffee Quality Institute) which has made its coffee achieve high scores and delicious notes.


Sales number RC22-312
Weight 35 kg
Crop year 2022
Plant Varietal Castillo
Processing Method Honey
Fermentation process Double Anaerobic fermentation 100h before and 60h after pulping
Drying process Sun for around 20 days
Organic Yes
Status Spot
Estimated arrival date Europe Arrived
Warehouse location Netherlands
Packaging Grainpro
Origin Colombia
Location Santuario, Risaralda
Estate El Recinto
Hectare 12.8 (2.8 coffee)
Farmer Alfredo Castaño Torres
Topography Mountainous
Altitude 1850 MASL
Avg. Humidity 60%
Avg. Temperature 20℃


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doodle freehand drawing of colombia Risaralda