This festival has become one of the highlights of the year for my industry and this year I took two members of our team to experience the energy and enthusiasm that currently resides in our industry.
The first thing to point out is the difference between “aged” coffee and simply “old” coffee. Truly aged coffee is carefully aged, usually for six months to three years, by regularly monitoring and rotating the beans to distribute moisture and even out the aging process between coffee bags. This prevents mould and rot from occurring. Coffee is usually aged at origin, and is often aged at a higher altitude, where the temperature and humidity are more stable than at lower elevations.
We experimented with Old Brown Java and what a coffee it is; however the challenge is setting the grinder up correctly. If you're thinking of using this great coffee place, close attention to the speed at which the coffee is flowing through the ground coffee. The grinder settings are completely different to any other coffee I know.