Coffee Roast:	Light
Body:	Medium
Characteristics:	Spicy, Herbal

Background Info
During centuries past when coffee was still brought into consuming countries by sailboats, the long journey from Sumatra took months. The fresh coffees stored in the hull of these vessels were exposed to very moist, humid and warm conditions. The effect this had on the coffee was that it softened the cup and created a syrupy body as well as altered the appearance of the raw coffee. As shipping times and conditions changed in the last century this prolonged tropical exposure no longer occurred and the coffees began to taste different. The aging process was created to replicate the taste of Sumatran coffees of the past. Aging requires the coffee be warehoused at the right humidity, turned frequently, and protected from mildew and fungi. Otherwise the result is just old flat cardboard tasting coffee. When well executed using quality coffees this process makes for a mellow low-toned cup that is a unique treat. Our Aged Sumatra was harvested in late 2003. It was aged for 12 months at the exporters warehouse in Medan and then shipped to Singapore for a further 18 months of aging before it was shipped to us.

Roastmaster Comments by R. Miguel Meza
For Sumatra lovers - a rare treat. Spice and milk chocolate in the aroma, a butterscotch like syrupy body, and a never ending finish that whispers of red pepper, exotic spices, and the warm breeze of the East Indies.