Many coffee growing regions in the world especially India, Indonesia, Sulawesi and Sumatra take a portion of their yearly coffee bean crops and purposefully store them in carefully controlled environments, so that they can be sold 2-3 years later as 'Aged' coffee.
Aged (or vintage) coffees need to be of a very high quality in the first instance, so that they are more likely to produce a good aged crop. The aging process is an expensive one for the farmer, so it makes sense to use good quality beans that will have the greatest chance of becoming a great aged coffee.
Aged coffees are yellowish brown before roasting, rather then the green colour of new crop coffees. The aging process reduces acidity and brings out the body, which is why aged coffees are amongst the most full-flavoured of coffee varieties.
Aged coffees need to be quite darkly roasted, to bring out their key flavour attributes. They can be described and spicy and pungent, which can surprise first-time drinkers. But many coffee lovers (ourselves included) rank aged coffees as amongst the best coffees available. And simply must be tried.
Our aged coffees are great in a Cafetiere or Filter Machine, but particularly shine in the espresso cup, where their rich syrupy body packs a full punch, and the flavour just goes on and on