Which kind of beans have a special flavor, such as aged Mantenin, aged Sulawesi or aged Java?

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◎ aged Coffee Aged Coffee

You may have heard that it doesn't matter if you leave the coffee raw beans for a long time; it will become old coffee and taste better. As a matter of fact, such a statement is wrong and quite irresponsible. Beans will rot if they are kept for too long; they will change from fresh cyan to white, then to yellow, and the flavor will become dull and even worms will grow out. Like aged wine, raw beans need to be properly treated and stored for a long time before they can be called "aged coffee".

On the other hand, don't mistakenly think that old beans are Older Bean. In fact, these two kinds of beans are very different. Old beans are usually unsalable products, not only without endocarp protection, but also often stay in the dock warehouse for several years. How can they taste good in this situation? And aged beans need to go through a special storage process and years of baptism, retain a strong aroma of coffee, very tasteful. Old coffee is thicker. Aged coffee usually needs to be stored for 4 to 5 years, which is precious, but it is not easy to store old coffee and has a backlog of costs, so it is rare.

In various regions, Europeans prefer old coffee, which should be influenced by history. Before coffee was grown in Central and South America, Indonesia and India were major coffee colonies, and in order to ensure a good supply of coffee to the sovereign state, an appropriate amount of storage was needed, coupled with the fact that shipping took a long time, resulting in an aging effect. So it is more common to see old coffee beans from Indonesia and India in the market. For example, old coffee from Sumatra (aged Java or aged Manning)

The pursuit of boutique beans, famous producing areas and manors has become a trend, while old coffee beans (Aged bean) are still a strange term for consumers.

The so-called aged coffee beans (Aged bean) mean that raw beans age naturally by prolonging their storage time (usually 2 to 3 years). These changes include decreased acidity, color changes and thickening of beans. The storage environment must be cool and ventilated.

Properly stored coffee beans will change their taste and appearance, such as weakening acidity, dark color and lack of moisture, thicker and thicker taste, sweetness with honey flavor, and some defects of raw beans become less obvious. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of the complex flavor such as musty taste or commonly known as sack or pig and so on.

Aged beans (Aged bean) must be strictly and carefully controlled during storage, regularly flipped evenly, humidity and ventilation adjusted to prevent moth or mildew.

Generally speaking, the storage of aged beans does not take place in the producing area or manor, but is the business behavior of raw bean dealers or brokers.

Aged coffee is different from Indian monsoon coffee, which is the result of natural aging of raw beans through exposure to the monsoon in a short period of 3 to 4 months. The age of monsoon coffee beans is young and strong. Old coffee beans are even more different from old coffee. The flavor of raw coffee beans is preserved in the natural environment for about 12 months, and the weaker the flavor at the end is. The coffee beans that have been roasted for more than 12 months are old and lack of hierarchical changes, so they naturally lose the value of the products.

Not all coffee beans are suitable for storage as aged beans, and the raw beans that are usually selected for storage must have a strong physique. Therefore, the coffee beans produced in Indonesia's three important and well-known producing areas, Sumatra Mantenin, Sulawesi and Java, are the best choice for making aged coffee, especially the aged Mantenin. It is also an old coffee bean that is generally easy to buy in the world. The internationally renowned Hawaiian Kona also has a small amount of aged beans, but not many people know it, mainly because it is not the mainstream flavor.

The aged coffee is full-bodied, calm, mellow and fermented, and its taste is very similar to that of Pu'er tea. the warm and mellow colloid is smooth and smooth, and the aged coffee and Pu'er tea are delicate fermentation changes that have been brewing over the years. it's just that aged coffee beans can't be stored as long as Pu'er tea. although there are great differences in annual storage, coffee beans are fruits and Pu'er tea are leaves, and there is still room for competition between the two.

Which kind of beans have better flavor and special performance, such as aged Mantenin, aged Sulawesi or aged Java?

The flavor of the coffee made by the deliberate storage process is very similar, and if there is any difference, it is only the mellow performance produced by the healthy quality of the raw beans at that time; even the aged Hawaiian Kona made of high-quality materials such as Hawaii Kona can not retain the unique volcanic smoke smell of Extra Fancy Kona, which is enough to awaken the soul aroma, delicate and elegant acidity and clear and clean balanced taste. Some, apart from the honey taste, consistency, mellow texture and low acidity of the aged Indonesian coffee beans, they still can't overcome the complex flavors such as mildew, leather, sacks and cellars.

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