What's the other kind of freshness, besides post-roast freshness?
Coffee is a perishable food, and freshness is a crucial factor that affects its quality.
However, did you know that when we talk about "freshness" in coffee, it can have two meanings?
One refers to how much time has passed since the beans were roasted.
The other refers to how much time elapsed from when the coffee was harvested until it was roasted.
So, how does coffee change over time? This time, we'll introduce the relationship between green bean freshness and flavor!
Stored in warehouses for 3 to 5 years, the beans are meticulously managed to prevent dust and mold.
Through this aging process, they transform into coffees with a mellow, deep richness, and a sweet, rich aroma.
Aged coffee is not just old coffee; it's a profound coffee that has been carefully crafted by human hands.
Recently, more places are actively using aged coffee. If you come across it, please give it a try.
What is "Crop"?
The term "crop" is often used in the coffee industry. This refers to harvested produce, and in the case of coffee, it means green beans, specifically beans before roasting. Since harvesting begins in October in many coffee-producing countries, the coffee industry defines October 1st as the start of a new year, and the name of the crop changes after October. Incidentally, in Japan, October 1st is designated as "Coffee Day" by the All Japan Coffee Association.
How does it change depending on the harvest season?
As mentioned above, green coffee beans are called "crops" and are categorized and named based on the time elapsed since their harvest. Let's look at those names and their characteristics!New Crop
New crop refers to newly harvested coffee beans, specifically green beans within a few months of harvest. Coffee beans that haven't been long since harvest contain a lot of moisture, so they have a bluish-green color. When roasted, their flavor and aroma are distinct, making new crop highly valued in the specialty coffee industry. It's suitable for single-origin coffees that leverage the aroma and have a refreshing acidity. Conversely, it's very difficult to roast because it tends to produce a sharp acidity.Current Crop
Current crop refers to the harvest of the current year, slightly older than new crop, specifically green beans a few months after harvest. Its moisture content is slightly lower than that of new crop, giving it a green color. In terms of freshness, it's within a year of harvest, so it's excellent, and when roasted, you can enjoy its flavor and aroma just like new crop. Compared to new crop, its aroma and flavor are a bit more settled and mellow, making it suitable not only for single-origin coffees but also for blends.
Past Crop
While new crop and current crop are green beans from the current year, past crop refers to green beans harvested in the previous year. Their color is slightly yellowish. Having aged for approximately a year, past crop offers a calmer flavor with less sharp acidity compared to new crop and current crop. Some people even prefer past crop. When roasted, the flavor and aroma are slightly subdued, but past crop is suitable for espressos, for example, which don't require a strong acidity.
Old Crop
Green beans that are more than 2 years old after harvest are called old crop. Their appearance is even more yellowish than past crop. They are often considered old or deteriorated beans, and even when roasted, the flavor and aroma can be diminished. They may be blended in small amounts with other beans to add a unique richness. However, some coffees are delicious after becoming old crop. In the case of coffee beans with strong acidity, drinking them after some time has passed since harvest can make them more palatable than when they were new crop, so it's not always true that old crop beans are bad beans.Aged Coffee
When talking about freshness, one might assume that old beans equal bad beans, but that's not the whole story with the intricate world of coffee. Some coffees become more delicious through slow aging and maturation. Such carefully managed and aged coffees are called aged coffees.
Stored in warehouses for 3 to 5 years, the beans are meticulously managed to prevent dust and mold.
Through this aging process, they transform into coffees with a mellow, deep richness, and a sweet, rich aroma.
Aged coffee is not just old coffee; it's a profound coffee that has been carefully crafted by human hands.
Recently, more places are actively using aged coffee. If you come across it, please give it a try.