What is Aged Sumatra Coffee Bean: Flavor Profile of Aged Sumatra Coffee Beans

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Introduction to Sumatra Aged Mandheling Coffee

Coffee cultivation in Indonesia began in the late 17th century, when the Dutch East India Company transplanted coffee from India to Jakarta on Java Island. The variety was Typica under the Arabica lineage, which quickly spread to Sumatra in the northwest of Java Island and Sulawesi in the northeast. In the 1880s, a massive rust outbreak on Java Island caused the Typica plants to wither and die. The Dutch then switched to the more disease-resistant Robusta, which remains the mainstay of Indonesian coffee to this day, accounting for 90% of Indonesia's coffee production and is cultivated throughout Java and the low-altitude regions of Bali.

The elegant-flavored Arabica is mainly distributed in northern Sumatra, Sulawesi, and higher altitude areas of Java Island. Although it only accounts for about 10% of Indonesia's coffee production, Indonesian coffees such as Mandheling, Golden Mandheling, Jinding Mandheling, Toraja, Gayo Mountain, Aceh, Sulawesi, Aged Mandheling, and Java Old Brown have made Indonesian coffee famous in the specialty coffee world for decades.

Aged Bean Processing Method

Aged coffee beans do not simply refer to coffee beans that have been stored for a long time, as this is not acceptable. Coffee beans stored for extended periods will still spoil, turning from fresh green to white, then to yellow, becoming tasteless, and even developing insects. Like aged wines, green beans must undergo proper processing and long-term storage before they can be called true "Aged Coffee."

So-called aged coffee beans refer to: allowing green beans to naturally age through extended storage time (typically 2-3 years), with changes including reduced acidity, color changes, and thickened bean texture.

The storage environment must be cool and well-ventilated. Because the storage environment is relatively dim and the time period is longer, aged coffee often carries complex flavors similar to mustiness or what's commonly known as burlap sacks or leather.

Green Bean Analysis

Properly stored coffee beans will change their flavor and appearance. For example, acidity diminishes, color becomes darker and lacks moisture, mouthfeel becomes thicker with better body, sweetness carries honey-like fragrance, and certain defects originally present in the green beans become less noticeable. Because the storage environment is relatively dim and the time period is longer, aged coffee often carries complex flavors similar to mustiness or what's commonly known as burlap sacks or leather.

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