Aged coffee is not the same as old coffee. Aged coffee typically has very strong earthyEarthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet... ...more flavors, and can be very pungentRefers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character,... ...more, leather or tobacco aromas and flavors.: There are different methods for aging coffee – either holding the beans in burlap and rotating the coffee frequently as is done in SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more, or monsooning, where the beans are held in a warehouse and exposed to the moist monsoon winds as is done in IndiaS-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in... ...more. Coffee can be aged 2 to 3 years. Strictly speaking, aged coffee is defective coffee, but it is sought out as it can impart a specific pungency especially to espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more drinks. Aged coffee is not the same as old coffee, so it is not baggyThe flavor of coffee that has been stored for too long, it has absorbed the flavor of whatever it has been stored in. : Coffees that are held... ...more or flat. From my own perspective, it seems that when coffee prices are high, producers hold less coffee for ageing. When prices are low, there is more aged coffee produced (intentionally or not). Aged coffee will have more bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more, very low acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more, and often very strong, wild flavors. It can be an acquired taste.
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