Description
Aged roasted coffee beans attract strong interest because time and careful roasting bring added depth and structure to the cup. Through controlled aging and precise roast management, these beans deliver a bold yet composed profile that unfolds smoothly from aroma to finish. The fragrance opens with warm, inviting tones, while the flavour builds strength without harshness, guiding drinkers through a rich and confident experience.
As specialty markets mature, aged roasted coffee gains recognition for its clarity of story and character. Each sip reveals layered notes that move gently, combining warm sweetness with soft earthy elements. This balance creates a rounded, approachable cup that feels refined rather than aggressive, offering comfort alongside complexity.
Roasters value aged roasted coffee beans for their stable structure and predictable response to heat. The aging process softens sharp edges, allowing steady roasting to highlight depth, sweetness, and body. With careful profile control, these beans adapt well to a wide range of brew methods while maintaining their distinctive charm.
Producers and roasters emphasize clean sorting, controlled aging, and precise roasting to protect the bean’s integrity. Each stage is handled with intention, ensuring the coffee develops evenly and expresses its full potential. Every batch delivers a rich aroma, solid bean structure, and consistent performance, qualities that build trust among professional buyers and end customers alike.
Production Areas
The final cup character is shaped by origin, where soil composition, altitude, and climate define the bean’s foundation before aging and roasting. Warmer regions contribute deeper sweetness and body, while cooler highland areas introduce subtle floral and spice notes. Growers preserve these natural traits through careful farming practices, allowing roasters to carry the origin identity forward into the roasted coffee.
As demand increases, regions producing aged roasted coffee continue refining harvest and post-harvest practices, strengthening their reputation in global specialty markets.
Conclusion
Aged roasted coffee beans stand out through their rich aroma, full body, and layered flavour structure. From origin to roast, every step contributes to a coffee that feels intentional and well-composed. Collaboration between farmers and roasters ensures balance, clarity, and consistency in the final cup.
As specialty drinkers seek depth without excess sharpness, aged roasted coffee remains a rewarding choice that offers both comfort and character across a wide range of brewing styles.
Specifications
Available Products: Aged Roasted Coffee Beans
Type: Arabica
Screen Size: 15–18 (pre-roast reference)
Moisture (Pre-roast): Max 10%
Defect Value: Max 8%
Typical Cupping Score: 85–90
Crop Year: 2025
Characteristics
Fragrance/Aroma: Deep and warm, with earthy, woody, and light nutty tones
Flavour: Smooth and rich, featuring cocoa, caramel, and mild dried fruit notes
Acidity: Mild to medium, softened and well-rounded through aging and roasting
Body: Full, heavy, and syrupy
Roast Character: Chocolate-forward with nuts and gentle spice
Seed Form: Flat and dense with a clear center line
Caffeine Content: 0.8–1.3%
Description Scheme – Aged Roasted Coffee Beans
Time from Flower to Berry: 9 months
Production Yield: 800–1500 kg/ha
Optimal Growing Temperature: 13–28°C
Optimal Rainfall: 100–3000 mm
Altitude: 1200–1700 meters above sea level
Soil Type: Fertile volcanic soil rich in essential nutrients
Country of Origin: Indonesia
Production Areas: Sumatra (Lintong, Gayo, Mandheling), Java (Ijen Plateau)
Form of Seeds: Flat shape with a clear midline
Harvest Method: Combination of hand-picking and mechanical harvesting
Processing Method: Fully washed
Roasting Focus: Even heat application to highlight depth, sweetness, and smooth finish
