Intense flavors, heavy body, bittersweet and rustic profile, burnt marshmallow, oak barrel, mossy peat, tobacco, baking chocolate, strong tea bittering, brown spices, hickory smoke. Full City to French. Good for espresso.

The first sip of an aged coffee might come as a shock, until your taste buds adapt themselves to the extreme flavors: intense, deep, woody, syrupy, rustic. Aged coffees are well-suited to darker roast levels, and I must say I do not find the City roast of this coffee very agreeable. It needs the intense and brooding weight of darker bittersweetness to pair the process flavors of the bean in this case. It also needs to rest off-roast! Sumatran coffees in general improve after 3-4 days out of the roaster, and is definitely the case with this aged coffee. The grounds have an oaky fragrance, with unsweetened cocoa, and a note of hickory smoke. The wet aroma is a mix of deep-toned bittersweetness and aromatic wood, accented by leafy herbal hints. What an intense brewed coffee this is, heavy bodied, deeply bittersweet and rustic-tinged. There are some initial sweet notes of sorghum syrup, and pungent caramelized sugars that fades to a strong bittering black tea flavor, and fragrant brown spices. Sweetness mingles with notes of pipe tobacco, caramel popcorn, burnt marshmallow, oak barrel, and mossy peat. Aged coffees are a pretty singular flavor type, and one you might find infinitely pleasing…or maybe not! We think quite interesting to taste ourselves. Definitely a coffee to try for fans of dark roasted coffee, as the cup complexity isn’t diminished at Full City, or even 2nd Crack. Try a small amount and find out.