The benefits of slow roasting: the art of revealing every bean

At Café Castelo, we believe that coffee deserves to be respected from start to finish. That's why we prefer slow roasting, a method that requires patience and know-how, but which transforms each cup into a true experience.

1. Richer aromatic development

Slow roasting allows essential oils and complex aromas to fully express themselves. Floral, fruity, chocolate or spicy notes are revealed with finesse, offering a more balanced cup that is never burnt.

2. Even cooking of grains

By heating gradually, the heat penetrates to the heart of the bean. The result is an even roast, with no burnt beans on the outside and no raw beans on the inside.

At Café Castelo, we go even further.

• We use an infrared roaster, which gives us optimum control over the roasting process and preserves the integrity of each individual bean.

• We have invested in a high-precision optical sorter, which eliminates defective beans and ensures impeccable consistency. This is essential, as it takes around 50 coffee beans for one infusion: if only 4 are not homogeneous, the balance of the cup can be disturbed.

• We also have an in-house laboratory where each batch is tested before and after roasting. We measure refraction (9 to 12% before roasting and 1 to 3% after). These tests guarantee :

  • consistency of taste, ensuring that each batch develops the same intensity and richness,

  • better sanitary quality, by eliminating humidity-related variations,

  • Stability in storage, since well-controlled rates prolong the freshness of the coffee.

This attention to detail reflects our vision of artisanal roasting: taking the time, using the right tools, and applying scientific rigor to offer our customers the very best.

3. Less bitterness, more sweetness

The gradual rise in temperature caramelizes the natural sugars without carbonating them. The coffee becomes rounder on the palate, with controlled bitterness and pleasant acidity.

4. Respecting the character of coffee

Whether it's a single-origin coffee or an exclusive blend, slow roasting reveals the richness of each individual bean. It brings out the particularities of the terroirs, while allowing our blends to develop a harmony of flavors, with no single aroma dominating.

5. Better digestibility

Many of our customers find that slow-roasted coffee is gentler on the stomach. The gradual reduction of acids makes the cup less irritating and easier to enjoy, even for sensitive palates.

6. Long-lasting freshness

Finally, by reducing thermal shock, slow roasting better preserves the oils and therefore the aromas. As a result, coffee retains its richness longer after roasting.

Slow roasting is a choice of the heart 🤎

Since 1996, our family has been roasting coffee every week with the same artisanal care. For us, slow roasting means taking the time to do things right, so as to offer a coffee with character, finesse and, above all, soul.