Aged Coffee Beans

Aged coffee is held as green coffee beans in producing countries for an
extended time (usually 2-3 years) to allow natural changes to occur.
These changes typically include a muting of acidity and improved
body. Some defects can also be muted but typically due to the cost
of holding the green coffee for an extended period of time the green
selected for aging is of exceptional quality. During the aging
process the coffee bags is rotated to allow the coffee to breath and
evenly develop.

Aging coffee is a risky proposition for the person aging the
coffee since there is not a guarantee that even with utmost care the
aged coffee will come out as hoped. The producer can end up with a
large quantity of old, bad coffee.

Aged coffee and old coffee are not the same thing. Old coffee
will taste boring and lifeless while aged coffee actually improves
(well improves is subjective if you like the flavor it is an
improvement) with age.

Aged coffee will typically start with a coffee that is high in
body and low in acidity. The idea is to bring flavor out not create
a new flavor. A high acidity coffee will in all likelihood just be
old coffee even with great processing technique.

Even good aged coffee can have some funk in the cup and rarely if
ever are aged coffees offered as anything other than as part of a
blend. In a blend aged coffees can add body of an otherwise light
bodied blend without adding undue acidity.

In roasting the coffee needs a longer rest after roasting to
fully even out and gain the best taste profile possible. Typically
aged coffees taste best at a dark roast which helps to accentuate
the body.

Historically due to coffee being shipped in wooden ships that
took almost a year to reach the United States much of the coffee
coming from outside of the Americas into the United States we either
aged or old. Mostly old. But since many of these coffees do fall
into the low acidity high body range undoubtedly some of them were
probably pretty good. This is where the term Java Old Brown comes
from. Since the trip from Java took so long importers became
accustomed to seeing brown coffee coming in and actually expected
it. Java still produces aged coffee under the old brown name but
under much more strict standards than coffee sitting in the hold of
a ship for months.

0 thoughts on “Aged Coffee Beans”

  1. I guess coffee has a long

    I guess coffee has a long history but i feel so good that today we can enjoy our mornings with this drink.

  2. “Old Java”

    I live in Bandung, Java and I guess, aside from marriage, one of the reasons I’ve settled down here is the coffee. Aged coffee isn’t a huge thing in Indonesia – sadly, many people prefer Nescafe – but it is available. I buy my coffee from a traditional coffee factory which has been producing their coffee in the same way since Dutch colonial times. Green coffee is stored in a cool warehouse for 3 years for Robusta and 8 years for Arabica, and then roasted slowly and lightly in a traditional rubber wood oven. Most of the coffee is then sold as single-origin (they source beans from the various coffee-growing regions of Indonesia: Java, Aceh, Medan (both in Sumatera), Toraja and Papua. They also sell an Arabica blend and a Robusta-Arabica mix, but the wonderful thing is you can ask for your own mix.

    I think aged coffee is great for people who are interested in single-origin coffee. Because it lowers acidity it means you can have a delicious cup of coffee which is very light-roasted, and this in turn retains a lot of the individual flavour of a coffee from a particular region.

    If anyone is ever in Bandung, Java, head for Toko Aroma on Jalan Bancheuy.

    1. java’s coffee

      Hi.  I came across your comment while searching for aged coffee and I found it quite interesting.  I am Alan from the Philippines.  Would you happen to have contact details of the factory that sells aged coffee. 

      Thank you.

      Best Regards,

      Alan

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