As a roast gets going, flavorful acids form, giving the coffee life and sparkle. Not to be confused with bitterness. Aged Coffees Green coffee beans that have been stored in the climate, typically hot and humid, in which they were grown, for a year or two or even three before being shipped. Similar to monsooning, which takes less time. Aging beans is expensive, because stocks are tied up.
Aged coffee has a soft roundness many connoisseurs seek, especially for blends.
Arabica One of the two main coffee spices. Coffee arabica is named for its original popularizers, the Arabs, who brought it from the native East Africa to the Arabian peninsula in the fifteenth century. All the delicate, prized flavors possible in coffee are found in arabia and not robusta, the other main spices, although not every arabica is fine. A catchall term used to express displeasure with the taste of coffee. Coffee is naturally bitter, but should not be unpleasantly so.