Colombian Washed Castillo SOE Review: A Super Clean Espresso from ARGCAFEE in Cauca

 Most of my long posts in February were dedicated to café hopping in Australia. During the month I spent there, I once again found myself marveling at the incredible richness—and rarity—of the green coffee resources available in Australia. If you are a coffee enthusiast who truly values the terroir and regional character of coffee, I strongly recommend putting Australia on your travel list.

Among the many cafés I visited, Veneziano Coffee left a particularly deep impression on me. They are the kind of roaster that seems to “hunt” for beans from highly specific micro-regions. In their shop, you’ll find several house espresso blends as well as multiple SOEs permanently on the menu, and each one has its own distinctive flavor profile and memorable character. It’s no surprise that they’ve been listed among the World’s Top 100 Coffee Shops.

At the time, I bought a bag of beans that could be used both for pour-over and as an SOE. The beans come from the ARGCAFEE cooperative in Cauca, Colombia, and they are a washed Castillo.

When people talk about “washed Colombian coffee,” they rarely emphasize the variety. Castillo—often translated simply as “Castillo” in Chinese—is a variety that doesn’t display extremely distinctive characteristics like Geisha or Caturra. Instead, its flavor expression relies heavily on the terroir and the processing method. Overall, Castillo is a highly expressive and versatile variety.

Take washed Castillo as an example: it typically presents clean and bright citrus notes, which is also the most classic processing style you’ll find for Castillo on the market today. This style highlights the variety’s acidity potential inherited from its Caturra lineage. Castillo is commonly grown in Colombia’s Cauca and Huila regions, and it frequently appears in espresso blends or SOEs, often displaying flavors such as chocolate, citrus fruits, and cane sugar sweetness.

Many people assume that Castillo is an average-quality variety, but that perception isn’t entirely fair. When grown at sufficiently high altitudes and processed properly, Castillo can reach the quality level of Caturra or Bourbon. In fact, under certain experimental processing methods, it can even deliver more striking sweetness and intensity than traditional varieties.

The SOE I’m sharing today is a great example. It comes from the ARGCAFEE cooperative, and their story deserves special attention. In today’s almost dreamlike Colombian coffee landscape—where hype and trends often dominate—ARGCAFEE feels like one of the few refreshing and genuine exceptions. Their story genuinely moved me.

ARGCAFEE is located in the Argelia region of Colombia, and the name itself is a combination of the two words. In 2014, 17 coffee farmers from the remote areas of Argelia in Cauca came together to form the cooperative. Their goal was simple: to find better markets and better prices for their high-quality coffee. In many ways, it was a classic case of farmers “banding together for warmth.”

Today, the cooperative has grown to more than 230 members, with about 150 farmers actively involved in coffee cultivation and production. In the video associated with the cooperative, the main speaker is the founder of ARGCAFEE, who recounts how the organization grew from a small grassroots initiative into the influential cooperative it is today.

Many cooperatives in coffee-producing regions carry a strong sense of social responsibility. Whether it’s fair trade initiatives or gender equality programs, these efforts represent real change happening at the origin. From community culture to management practices, these initiatives ultimately contribute to improving coffee quality as well. The goal is not only to allow more people to drink high-quality coffee, but also to help consumers better understand the land and communities behind it.

ARGCAFEE has implemented several significant initiatives and, in my opinion, stands out among many cooperatives. One of their most important projects is a coca crop substitution program, created in partnership with Café Imports and Banexport. In the past, some local farmers planted illegal coca crops in pursuit of higher profits. This program offers them a viable alternative by encouraging profitable coffee cultivation instead.

Through the program, the cooperative helps farmers access markets, provides agronomic support, ensures higher and more stable prices, and enables them to participate in legal trade channels. Ultimately, this initiative helps local communities reduce economic dependence on illegal crops.

In addition, ARGCAFEE launched a Women Coffee Producers Program. This program provides financial incentives for female coffee producers and promotes their role in the coffee industry by empowering women within the coffee supply chain. Gender inequality has historically been common in coffee-growing regions, which is why you’ll often see coffee lots labeled as being produced by women farmers.

These initiatives promote equal employment opportunities and recognition for women in agriculture. Currently, 78 female producers contribute through ARGCAFEE’s program, creating sustainable opportunities for women in what has traditionally been a male-dominated industry.

Now let’s talk about the coffee itself.

When you open the bag, you’ll immediately notice how plump and uniform the beans look. Honestly, they just look delicious. After grinding, the dry aroma reveals a very clear and vibrant citrus fragrance, giving off a light and refreshing vibe, along with a hint of milk chocolate.

The roast level is medium-light, which sometimes makes people worry that an SOE might lack crema. But in my extractions, the crema turned out to be both rich and aromatic. The wet aroma carried notes reminiscent of sweet orange soda and nutty chocolate.

The espresso shot itself opens with a lively balance of acidity and sweetness. The moment it touches your tongue, the bright acidity instantly lights up your taste buds—seriously refreshing. Then a caramel sweetness rises to soften the sharpness of the acidity, bringing the mid-palate into a balanced and gentle harmony.

The most impressive part is how clean it tastes no matter how you extract it. The roasting style and technique are truly outstanding, greatly increasing the margin for error during brewing—something I always appreciate in a coffee I love. In my tasting notes, I even highlighted it in colored pen with the words “super clean.” It really deserves that label.

For milk-based drinks, I tried making both a dirty coffee and a latte.

In the latte, I noticed a silky texture reminiscent of cream cake, incredibly smooth and well balanced, with a comforting and gentle character. The body is solid, and the sweetness is wonderfully pronounced.

In the dirty coffee, the flavor leaned more toward malt candy, still soft and smooth overall. Honestly, this is the kind of coffee that tastes great no matter how you brew it.

For black coffee, I made both a classic hot Americano and a Bumblebee—an Americano with orange juice. Ever since I visited Serbia, I’ve gotten used to calling orange Americano “Bumblebee,” which always makes me laugh.

Most espresso beans don’t deliver particularly stable flavor when diluted into an Americano, but this SOE feels like it can carry the whole performance on its own. The cup shows a very clean and refreshing profile with citrus and white tea notes, incredibly fresh and natural, almost resembling the clarity of a slightly “over-extracted” style that mimics pour-over texture.

Even when paired with orange juice in a Bumblebee, the coffee’s original flavor isn’t overshadowed. Instead, the two complement each other quite nicely. The beauty of this bean lies in its fruit-forward profile combined with clear flavor layering. In the latter half of the cup, notes of milk chocolate and nuts add depth and structure to the citrusy drink, making it feel richer and more complex.

It suddenly makes you realize how versatile this coffee really is.

To sum it up, this coffee fills nearly every category on my flavor radar chart: nuts, fruit, florals, and chocolate are all present. It feels like a harmonious dance between acidity and sweetness—first bright acidity, then rising sweetness, both moving in the same rhythm, creating impressive flavor tension.

And finally, it’s incredibly versatile. You can basically brew it with your eyes closed and it will still taste great.

Don’t ask—Australian roasters are absolutely worth exploring in depth. This kind of “bean-hunting” approach is both thrilling and deeply memorable.

Veneziano Coffee Adelaide Review | World’s Top 100 Coffee Shop #19 in Australia Specialty Coffee Guide

 As I’ve always believed, the best way to understand a city is to start at its city hall — and in Adelaide, that’s exactly where my journey began.

When you mention Adelaide, you inevitably think of its namesake. The city was named after Queen Adelaide, wife of King William IV of the United Kingdom. Inside Adelaide Town Hall stands a marble statue of Queen Adelaide, sculpted by British artist Francis William Woodington. Originally installed in 1864 beside the main staircase, the statue commemorates the woman for whom the city was named.

After joining a guided tour and learning more about Adelaide’s history, I found myself reflecting on how remarkably forward-thinking its urban planning was. The city center follows a precise grid layout, with east–west and north–south streets intersecting at perfect right angles. It feels logical, intuitive, and incredibly easy to navigate.

With a metro card in hand, setting off on a spontaneous city walk feels effortlessly enjoyable.

Today’s café destination carries a reputation of its own. With eight locations across Australia, it’s something of a “white moonlight” in the hearts of many Australian coffee lovers — a brand that inspires both loyalty and admiration. The location I visited sits at 111 Melbourne Street in North Adelaide: Veneziano Coffee.

Founded in 2002, Veneziano Coffee is widely recognized as one of Australia’s pioneers in specialty coffee. Over the years, they’ve built a reputation for consistent, high-quality roasting. In the 2025 World’s 100 Best Coffee Shops ranking, their flagship store at Melbourne International Airport (Terminal 1) earned an impressive No. 19 spot.

The ranking describes the airport location as one of their newest and finest stores, offering specialty coffee, excellent food, and the full Veneziano experience. Whether you’re grabbing a quick takeaway or relaxing before your flight, it’s considered an ideal stop.

Although I didn’t have the chance to visit the award-winning airport store this time, discovering Veneziano in Adelaide was more than enough reason to experience their roasting philosophy and café offerings firsthand.

The Adelaide location embodies the classic Australian neighborhood café atmosphere. Nearly every seat was occupied, filled with locals gathered in small groups, chatting and catching up. Like many Australian cafés, it offers both indoor and outdoor seating, allowing you to choose whatever suits your mood.

Veneziano is clearly focused on specialty coffee, with a relatively simple food menu. Beyond coffee, they offer light pastries and sandwiches. As is typical in many Australian cafés, there’s no table service — you place your order at the counter.

I especially appreciated the interior design. It blends Victorian-era neoclassical elements with subtle modern touches. Upon entering, you’re greeted by a semi-open central island bar beneath classic chandeliers, while ornate plaster detailing decorates the ceiling above.

Two adjoining rooms serve as additional seating areas, accommodating both intimate two- or three-person meetups and larger communal gatherings. It’s easy to see why it’s a favorite neighborhood meeting spot.

When I visited, many elderly locals were engaged in lively conversations. There was a warm, unfiltered sense of Australian community charm — what I’d describe as an everyday authenticity. The atmosphere felt like someone’s cozy living room: welcoming, relaxed, and genuinely approachable.

Whenever I order coffee, I always ask about the beans first. At Veneziano, I had the pleasure of standing in front of their bean display while the barista explained their core espresso blends like a museum curator presenting treasured exhibits.

One thing I noticed during my café visits in Australia: a 250g bag of beans typically costs around AUD 18–20. Compared to reseller prices back home, it feels like an incredible value. I was honestly tempted to stock up for the entire year.

I chose their signature espresso blend, “Elevate,” one of their staples and particularly well-suited for milk-based drinks. It’s composed of 50% Brazil and 50% Colombia.

The Brazilian component comes from the Serra Negra region, representing classic Brazilian flavor characteristics. The Colombian beans are sourced from smallholder farmers within the Coocentral cooperative in Huila. Veneziano has maintained a direct-trade relationship with Coocentral for four years.

I care deeply about bean origins because once you travel beyond your home country, you begin to see how cafés often highlight lesser-known growing regions. Different terroirs create entirely different flavor expressions — and that’s where the true joy of tasting lies.

I ordered a flat white using Elevate. The dominant notes were milk chocolate and nuts, layered with a gentle honey-like sweetness. The texture was silky and full-bodied, beautifully balanced. It’s a versatile, everyday blend that appeals to a wide range of palates.

The second blend I tried was “Soar,” composed of 45% Colombia, 20% Brazil, and 35% Ethiopia. In my opinion, this one is best enjoyed as black coffee, allowing its bright, clean acidity to shine.

Its origins are equally fascinating. The Colombian portion also comes from Coocentral smallholders. The Brazilian beans are sourced from Mantiqueira, located in Minas Gerais along the Serra da Mantiqueira mountain range — a region with a long-standing reputation for producing high-quality, award-winning coffee.

The lot used here comes from smallholder regional batches, and interestingly, it showcases pronounced red fruit characteristics — quite unusual for a traditional Brazilian profile.

The Ethiopian component is sourced from the Sodu washing station, established in 2018 in Uraga, Guji. More than 800 farmers cultivate coffee on small farms averaging two hectares each. This micro-region benefits from unique growing conditions, producing coffees known for intense florals, layered complexity, and a sweet, lingering finish.

With such a detailed regional composition, my expectations were high. I ordered Soar as a long black — and it exceeded them.

If I hadn’t told you the blend breakdown, you might never guess it contained Brazilian beans. There were no chocolate or nut undertones. Instead, it burst with juicy fruit character — bright, clean acidity with notes of cherry and red berries. It was vibrant yet refined, incredibly smooth, and deeply satisfying.

To finish, I ordered a scone. It was reheated before serving to ensure it arrived warm, accompanied by cream and strawberry jam. I particularly enjoyed the addition of raisins, which added both texture and sweetness.

Adelaide is famous for its wine production and exceptional grapes. A warm scone studded with sweet raisins felt perfectly fitting — comforting, indulgent, and surprisingly filling.

Perhaps just a simple café visit.

But in a city like Adelaide, even a cup of coffee carries a sense of place, history, and quiet sophistication.