Description
Coffee buyers value clarity and consistency, so this description presents past crop roasted coffee beans with direct and practical detail. These beans come from earlier harvests and are roasted after extended storage, producing stable profiles suited for dependable brewing. When handled correctly, older harvest coffee delivers reliable results that support cafés, roasters, and traders seeking controlled flavor and steady supply. Each batch reflects careful preparation designed for predictable performance in the cup.
Roasting & Aging Approach
Past crop roasted coffee beans begin as mature green lots that rest in controlled storage before roasting. This resting period allows moisture to stabilize and acidity to soften naturally. Once roasted, the beans express smoother structure and reduced sharpness compared to fresh crop coffees. Careful roast development ensures even color, controlled oil migration, and consistent aroma. This process prevents harsh bitterness while preserving balance across batches.
Characteristics of Past Crop Roasted Coffee Beans
These roasted beans display clear physical and sensory traits shaped by time and heat. Aging reduces moisture variation, while roasting enhances body and depth. Beans show even coloration with minimal scorching, supporting clean extraction. Flavor delivery remains steady, making the coffee suitable for espresso programs, batch brew, and blending applications. Each attribute supports predictable use across different service needs.
Caffeine Content
This roasted coffee holds moderate caffeine levels that work well across multiple drink styles. Roasters and cafés gain flexibility when adjusting grind size, brew ratio, or extraction time. Proper storage after roasting helps maintain caffeine stability through distribution. The result is a dependable cup strength that meets daily consumption demands without overpowering intensity.
Brew Character
The brewed profile shows low to mild acidity with a rounded, grounded structure. Common notes include cocoa, toasted nuts, soft wood, and gentle spice. Aging smooths sharp edges, while roasting deepens sweetness and body. The finish remains clean and mellow, making the coffee easy to pair with milk-based drinks or use as a blend foundation.
Conclusion
Past crop roasted coffee beans offer a practical solution for buyers who prioritize stability and cost control. Careful storage, controlled roasting, and consistent handling ensure dependable quality across shipments. These beans fit cafés and distributors seeking reliable flavor without seasonal volatility. The result is a straightforward coffee option that supports efficient planning and steady customer experience.
Specifications
Available Products: Past Crop / Aged Roasted Coffee Beans (1–3 years aged before roasting)
Type: Arabica
Roast Level: Medium to Dark (customizable)
Screen Size (Pre-Roast): 15–17
Moisture (Post-Roast): Stable, low residual
Defect Value: Naturally higher tolerance due to crop age
Typical Cupping Score (Fresh Crop Equivalent): 80–84
Crop Year: 2–3 years prior to current harvest
Characteristics
Aroma: Cocoa, roasted nuts, light woody tones
Flavour: Dark chocolate, soft caramel, toasted grain, mild spice
Acidity: Low to mild
Body: Full, round, smooth
Bean Appearance: Even roast color, minimal oil spotting depending on roast level
Brew Character: Chocolate-forward, nutty, mellow finish
Production Areas: Lintong, Gayo, Mandheling, Ijen Plateau
Caffeine Content: 0.8–1.3%
Description Scheme
Country of Origin: Indonesia
Production Areas: Batak Highlands / Gayo Highlands
Altitude: 1200–1700 masl
Soil Type: Volcanic, nutrient-rich
Harvest Method: Primarily hand-picked
Processing Method: Natural Dry Process, stored and aged before roasting
Roasting Method: Drum roasting with controlled development
