If that is in fact the same lot he is selling today, even with proper storage of the beans and fresh roasted, is that normal to be selling so late after the harvest? At $14.95/12 oz.?
Just curious. I bought 8 oz. and it's giving me some interesting brew results. I don't feel ripped off, but I was pretty surprised to find out how old the beans might be.
PeterGrandstaff Junior Member Joined: 15 Jul 2008 Posts: 19 Location: Hillsborough, NC Expertise: Pro Roaster
Espresso: Rancilio Silvia, La Cimbali... Grinder: Solis Maestro Conical Burr... Drip: Melitta Pourover Roaster: Loring Smart Roast, Coffee...
Posted Tue Jul 22, 2008, 9:22am Subject: Re: Age of coffee sold retail
I'm sure others will have opinions, and probably better researched ones than mine. Anyhow, from what I remember learning at the Roasters Guild Retreat a few years ago is that when green coffee is a year old it is considered "Past Crop" which is considered a defect. When it is two years old or more, it is considered "Aged" which is a value-added characteristic. I have only tasted "Aged" coffee a few times, all from Indonesia. I wasn't impressed... not that it was bad, just not special to me.
I'm curious what others think though.
Peter Grandstaff Coffee Roaster & IT Guru, Joe Van Gogh, Inc. www.joevangogh.com
ameza Junior Member Joined: 25 Jul 2008 Posts: 4 Location: Ramsey, MN Expertise: Professional
Espresso: 3 group La Marzocco GB/5 Grinder: Ro-bur Drip: Grindmaster B-SAP / Bodum... Roaster: Primo 12 kg
Posted Fri Jul 25, 2008, 2:44pm Subject: Re: Age of coffee sold retail
How long the green coffee lasts is going to vary from coffee to coffee, and the conditions in which it was stored. Coffees can change drastically in 6 months, in good ways and in bad ways. We have had coffees start losing their characteristics a few months after harvest, and we have also had some coffees taste better after 9 months. Bottom line, if it doesn't taste bad, it's fine.
Adding to Peter's comment... "aged" is different from "old". Aged coffees are stored in very specific conditions (elevated humidity that is tightly controlled to prevent mold) for a period of at least 16 months in order to develop a unique taste. Good aged coffees are constantly turned while in storage to ensure moisture doesn't get trapped.
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