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Aged Coffees
Map of Indonesia
AGED SUMATRA MANDHELING / OLD BROWN JAVA
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 U.S. Specialty Market. These coffees are being used more and more not only for blending purposes but also for varietal or decaffeinated use due to their unique, syrupy body and smooth yet spicy flavor characteristics.

Aged coffees are prepared primarily in Indonesia and the three main processing regions are Sumatra (Mandheling and Lintung), Java and Celebes.

Coffee is aged either by small holders who use their coffee as a cash-crop by selling their crop a little at a time, or by collectors who 'age' their coffees in climate controlled warehouses which produces a more uniform aging process.

Good Aged Coffees need a minimum of 4-5 years of aging. Please call us if you would like more information on these truly unique coffees.

FACTS AND STATS
Population: 180 Million people
Domestic Consumption: 1.4 million bags
Coffee Export: 4.2 Million Bags of 69 Kgs (152 lb.)
Cultivated Area: 950,000 Hectares (2.4 Million Acres)
Harvest: In the North: November - March
In the South: May - September
Arabica Introduced:
17th Century by Dutch Traders from Java
Farms: 90% Smallholders
Botanical Varieties: Catimor

Other Coffees from Indonesia:
Sumatra Gayo Mountain