Aged coffees are exotic, and might be a bit of an acquired taste. The first sip of an aged coffee might come as a shock, until your taste buds adapt themselves to the extreme flavors: intense, deep, savory, woody, syrupy, rustic! Aged coffees from Indonesia have a long history; in the age of sail-powered marine transportation, everything arrived on US shores as aged coffee! Over time in the ship's hold, the coffee turned color, and became seasoned with a host of flavors, some desirable and some certainly not. Now coffee is specially aged to transform the flavors, in fact this lot was aged 3 years in Singapore in stainless steel vats, not in jute bags. For this and many other reasons, aged coffee is not just old, past-crop coffee. It is monitored during aging, regularly rotated and cupped for flavor as time goes by. This is a special aged lot, a peaberry preparation of the Blue Batak Lintong-area coffee that we stock at Sweet Maria's. Lintong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area. We offer the top grade, specially- prepared Lintong coffees as Blue Batak in honor of the Toba Batak people. 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 roasting to pair the origin flavors of the bean in this case. It also needs to rest! Aged coffees improve greatly after 3-4 days out of the roaster. The ground coffee has an unusual fragrance; barley malt, hickory wood, caramel, rustic chocolate and spice. The wet aroma is, er, "challenging" on aged coffees. It has an foresty note that borders on swampy, but in the dark roast a deep caramelized sugar scent comes through with rum raisin pudding. The cup is so intense ... you need time to recover from the first sip. Immediately the coffee seems peppery, hot, with some strong charry notes, but they fade into dark syrupy sweetness. Savory-sweet balance comes through, food flavors not found in coffee, dark liquor syrupy notes, herb and mint, clove, aromatic woody tastes, strawberry sauce, spiced rum ... it's all there, and more. The aftertaste is where this coffee is so complex, and I can literally sit for 5 or ten minutes after the coffee is off my palate, and sense different complex arrangements of flavor. This coffee is unique too because many flavors are sapid but difficult to pin down, and many occur on the palate, in the range between bittering and savory, rather than volitile aromas that are sensed in the olfactory. It's an interesting experience, this Aged Tarbarita Peaberry, and one you might find infinitely pleasing ... or maybe not. Try a small amount and find out.