Age Coffee

Description

Characteristics

• Moisture: Max 13%
• Defect Value: As per the sample
• Origin: Batak Highland/Gayo Highland
• Altitude: 1200 to 1700 from Sea Level (asl)
• Screen Size: 13-19
• Color: Brown
• Crop: Age

About Age Coffee

Aged coffee refers to green (unroasted) coffee beans that have been intentionally stored for an extended period—typically several months to a few years—under controlled conditions to develop unique flavor profiles. This process is distinct from simply old or stale coffee, as it involves deliberate aging to enhance specific characteristics.

Historical Background

The practice dates back to the 1500s when coffee was transported from Yemen to Europe via lengthy sea voyages. The exposure to salty sea air during these journeys naturally aged the beans, altering their flavor and leading to a preference for aged coffee among Europeans. Even after the Suez Canal’s opening provided fresher coffee options, the demand for aged coffee persisted.

Aging Process

Aged coffee beans are stored in specific environments—such as warehouses in humid port cities or barrels previously used for aging spirits like whiskey or wine—to mimic traditional aging conditions. The beans are periodically rotated and monitored to ensure consistent aging and to prevent mold or staleness.

Flavor Profile

The aging process reduces the beans’ acidity and enhances their body, resulting in a coffee with a smoother, richer taste. Common flavor notes in aged coffee include earthy, spicy, woody, or even smoky undertones, depending on the aging method and environment.