This 100% Castillo microlote, grown by Jairo Arcila at the Santa Monica farm, was exposed to 24h of dry aerobic fermentation, then placed in sacks for 50 hours at a temperature below 22 oC and then placed on raised beds until it reached 11% humidity. This variety was developed by the National Federation of Coffee Growers. It is more productive and resistant than the Caturra variety.