A taste taint that gives coffee beans a less acidy taste and greater body. The result of enzyme activity in the green coffee beans creating a chemical change during the aging process after harvesting.
A horse which is ten years old or more
Beans stored for a year or more before being roasted. The time reduces acid while developing body.
This usually refers to a horse of seven years or older.
Coffee beans that have been stored for one year or more before roasting. They have lost their acidy characteristics, becoming instead richly sweet and heavy bodied.
A horse of 15 years of age or older. Prior to this age, experienced horsemen can estimate the age of a horse by examining the teeth.
people who are old; "special arrangements were available for the aged"
advanced in years; (`aged' is pronounced as two syllables); "aged members of the society"; "elderly residents could remember the construction of the first skyscraper"; "senior citizen"
at an advanced stage of erosion (pronounced as one syllable); "aged rocks"
having attained a specific age; (`aged' is pronounced as one syllable); "aged ten"; "ten years of age"
of wines, fruit, cheeses; having reached a desired or final condition; (`aged' pronounced as one syllable); "mature well-aged cheeses"
(used of tobacco) aging as a preservative process (`aged' is pronounced as one syllable)
A horse of nine or more years
A coffee that has been stored in its country of origin, usually in a dried but unmilled state, and generally for a period of three or more years; the coffee loses moisture, gaining body and a distinctive woody or earthy characteristic in the cup.
a horse that is fifteen years or older (or nine, depending on who you ask. There are different definitions of this word.)
a taste and mouthfeel taint that gives coffee beans a less acidy taste and greater body (Lingle 12).
Some green coffees may occasionally be stored in a warehouse for as long as several years - this diminishes their acidity and increases their body.
When green beans are stored for a year or more prior to roasting. The passage of time reduces acid while increasing sweetness and body.
A horse over 9 years old.
To let get older under controlled conditions in order to improve flavor. All wine is aged from a few weeks to many decades. Aging in barrels is a very slow oxidation, and the barrels can impart flavors to the wine: bottle aging allows the wines to soften and various components within the wine to harmonize. After a certain point all wine will decline in the bottle.
Generally a cheese that has been cured longer than six months. Aged cheeses are characterized as having more pronounced and fuller, sometimes sharper flavors, than medium-aged or current-aged cheeses.
Aged coffee implies a carefully regulated storage to bring out a heavy body. This must not be confused with "old" crop.
