Roast slowly to a full city roast.

During the last century when coffee was still brought into consuming countries by sailboats, the journey from the Far East to Europe took months. As a result, fresh coffees were stored in the hull of these vessels in very moist, humid and warm conditions. Aggravated by the constant salty air, the coffee aged unusually quickly.

Even though this nostalgic era has long passed, the need for the special characteristic of Aged Coffees has been nurtured in Europe and is being slowly introduced to the US specialty coffee market. These coffees are being used more and more not only for blending purposes, but also for varietal use due to their unique, syrupy body and smooth yet spicy flavor. Good aged coffees need a minimum of 4-5 years of aging. The coffee is aged in climate controlled warehouses producing a uniform aging process.

The Aged Java requires additional roasting skills. Because of the lack of moisture in the bean attained through the aging process, this bean requires a slower roast. Without the slower roasting process, the outside of the bean will scorch before the bean has been roasted through. This coffee absolutely needs to rest for 24 hours after roasting.

100% Arabica