And so it came to be that some coffee was intentionally aged for six months or longer in large, open-sided warehouses in shipping ports. This location provided plenty of salty sea air to help mimic the aging process to which Europeans of that time had become accustomed.
Over time, the preference for aged coffee faded, and fresh coffee beans became the preferred type of coffee in Europe. Similarly, the United States’ relationship to aged coffee shifted over the years as fresh coffee became increasingly available. However, in recent years, the trend of intentionally aging coffee has been on the rise in Europe, America, Taiwan, and elsewhere.
Many marketers are hyping aged coffee as a connoisseur product akin to aged wine or whiskey. While this is true for some aged coffees, others are simply stale, old coffees being repackaged as a specialty item. It’s definitely a case of buyer beware.
Furthermore, some people claim that all coffee ages well. This is highly debatable. Some people also claim that the older a coffee is, the better it gets. Once again, very questionable.