Aged coffee is becoming a trend. We came across this blog post from The Spruce:
Only certain types of coffee age well, and they must be aged under the right circumstances or else they simply lose their oils (which give coffee its aroma and flavor) and become stale. Yuck.
Also, most experts agree that coffee does not continue to improve the longer it ages because it simply loses more of its flavor as it ages.
So while you can buy coffee that’s eight years old, you may not want to drink it!
Which Types of Coffee Age Well?
Generally speaking, only certain types of green (unroasted) coffee beans age well. Usually, the best beans for aging will be high in body and low in acidity, though this is not always the case. Good candidates for aging may include low-acid coffees from India and Indonesia (especially semi-dry processed Sumatra and Sulawesi coffees, which may develop a spicy, complex flavor as they age), and bright / acidic wet-processed Latin American coffees (which mellow as they age).
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.
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