Castillo Rosario
Our coffee has a balanced character: round body, natural sweetness, and chocolatey notes. Grown, processed, and roasted at La Cabaña farm in the Quijos Valley.
View in StoreWhat is the Castillo Rosario variety?
A hybrid of Arabica selected for its resistance and stability, which in Ecuador yields a remarkably balanced cup.
He Castillo Rosario It is a variety developed from Arabica coffee lines chosen for their resilience and consistent yield. In Ecuador, it adapts naturally to medium and high altitude zones, where it expresses a stable and well-defined sensory profile when cultivated and processed with precision.
Unlike more exotic varieties, its strength lies in the consistency in cupGood structure, natural sweetness, and potential for chocolatey and soft fruity notes. At ISVAR, we cultivate it at the La Cabaña farm in the Quijos Valley, Napo, under high-altitude, humid climate and manual management conditions that highlight its Ecuadorian character.
Balance that repeats itself
Its greatest virtue is the consistencyA stable balance between sweetness and acidity that remains consistent batch after batch and roast after roast. A coffee you can trust.
Ecuadorian character
Altitude, humid soils of the Quijos Valley and manual handling on the farm: the origin that shapes its chocolatey profile, clean and true to the land that produces it.
Sensory Profile of Rosario Castle
A round and clean cup, where sweetness and acidity coexist in balance.
Grades
Chocolatey notes, toasted almond and hints of peach in syrup when worked with precision from the estate.
Acidity
Medium and smooth, well integrated into the structure. It brings freshness and balance without being overpowering, allowing the sweetness and chocolate notes to express themselves clearly.
Body
Medium-bodied, with good structure and a round mouthfeel. It maintains a stable balance between sweetness and acidity, offering a consistent cup.
Cuphead
Clean and persistent, with a chocolatey memory and a slight fruity nuance that remains pleasantly and balanced in the mouth.
How We Work at Rosario Castle
At the La Cabaña farm, in the Quijos Valley, Napo, We cultivate Castillo Rosario under high-altitude conditions, in a humid climate, and with careful manual handling. Every decision seeks to respect and reveal the bean.
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Grain-by-grain selection
Each batch is harvested and selected manually, choosing only the grains at their optimal point of ripeness.
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Processes without over-intervention
We process with precision to highlight the natural profile of the bean, prioritizing clarity and cleanliness in the cup.
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Balance roast
The roasting process seeks structure and a true expression of origin, without forcing it: a balance between sweetness, body, and acidity.
Who is the Rosario Castle ideal for?
For those seeking balance, structure, and a consistent experience in every cup.
Lovers of balance
A balanced cup, with natural sweetness and stable structure in both filtered and espresso methods.
Versatile in preparation
It works very well in V60, Chemex, French press and espresso, maintaining clarity and natural sweetness.
Consistency in every batch
It maintains character and balance even with different roasts and extractions. Reliable, cup after cup.
How to Prepare Rosario Castle
Each method reveals a different facet of the grain. These are our recommendations for appreciating it best.
V60
It highlights the natural sweetness and allows the chocolate and almond notes to express themselves clearly and in balance.
French Press
It enhances the body and texture of Castillo Rosario, highlighting its structure and a long-lasting sweetness on the palate.
AeroPress
Ideal for a more concentrated cup, with more body and a round mouthfeel, without losing balance.
Espresso
It displays its most intense character: medium-high body, marked sweetness and a persistent, chocolatey finish.
Discover Our Rosario Castle
Available in 200g, 400g, and 1000g packages, whole or ground. Produced on our farm in the Quijos Valley. See the product sheet for specifications and purchasing options.
About Rosario Castle
It's a balanced and clean profile: notes of chocolate, toasted almond, and a subtle hint of peach, with medium-soft acidity, medium body, and a lingering finish. A well-rounded and consistent cup, easy to enjoy every day.
It's very versatile. In a V60 or Chemex, its clarity and sweetness shine through; in a French press or AeroPress, it gains body and texture; in espresso, it reveals its most intense character. Choose according to how you prefer to enjoy it.
At La Cabaña farm, in the Quijos Valley, Napo (Ecuador), under high altitude, humid climate, and manual management conditions, we cultivate, process, and roast it ourselves, with true traceability from beginning to end.
Available in 200, 400, and 1000 gram sizes, whole or ground depending on your preferred method. See the product details in our store for pricing and purchasing options.