What is the difference between Castillo (Washed, Medium Roast) and Castillo Traditional (Washed, Medium-Dark Roast)

When exploring Colombian coffee, it's essential to understand the nuances between Castillo Washed and Castillo Traditional. While both processes begin similarly—with selecting ripe cherries, floating them to remove defects, and depulping—the key distinction lies in what happens after depulping.

Castillo Washed: A Controlled Process for Clean Flavors

The washed or lavado process is known for producing bright, clean, and complex flavors. After depulping, the beans undergo a fermentation stage for 12 to 24 hours to break down the sticky mucilage (the layer surrounding the bean). After fermentation, the beans are thoroughly washed to remove any remaining mucilage before being dried. This process enhances acidity and highlights the coffee’s intricate fruity and floral notes.

Key Steps:

  • Hand-picking ripe cherries
  • Floating to remove defective beans
  • Depulping to separate the beans from the cherries
  • Fermentation for 12-24 hours
  • Washing to remove remaining mucilage
  • Drying the beans to the desired moisture level

Castillo Traditional: A Time-Honored Colombian Method

Castillo Traditional follows a method deeply rooted in Colombian coffee culture. Unlike the washed process, there is no fermentation or washing involved after depulping. Once the beans are depulped, they are spread out and dried directly under the sun, allowing the remaining mucilage to dry naturally on the beans. This method imparts a richer body and a more traditional, dark chocolate flavor profile, reflecting the techniques passed down through generations of Colombian farmers.

Key Steps:

  • Hand-picking ripe cherries
  • Floating to remove defective beans
  • Depulping to separate the beans from the cherries
  • Drying the beans under the sun with the remaining mucilage

Flavor and Quality Comparison

  • Castillo Washed: Medium roasts typically preserve the natural flavors of the coffee bean, emphasizing its inherent characteristics—particularly acidity, sweetness, and balanced body. In this roast, the Castillo variety presents prominent flavors of caramel, almond, citrus, and a hint of chocolate, resulting in a bright, clean cup with a touch of natural sweetness.

  • Castillo Traditional: Medium-dark roasts develop deeper, bolder flavors, leaning towards notes of dark chocolate, roasted nuts, and subtle smokiness. This roast enhances the coffee’s body while introducing a slight bitterness and reducing acidity, creating a richer, fuller flavor profile compared to the medium roast.

Why Castillo Traditional Reflects Colombian Heritage

Castillo Traditional remains a cornerstone of Colombian coffee farming, preserving the knowledge and expertise passed down over generations. By skipping fermentation and washing, farmers maintain a more natural and straightforward process that celebrates the purity and authenticity of Colombian coffee.

This distinction allows coffee enthusiasts to appreciate the diverse flavors and stories behind every cup of Castillo coffee—whether they seek the refined brightness of washed coffee or the comforting richness of traditional methods.

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