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 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 slightly challenging. It has a 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 charred notes, but they fade into dark syrupy sweetness. Savory-sweet balance comes through, dark liquor syrupy notes, herb and mint, aromatic woody tastes, 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 Sumatra Aceh, and one you might find infinitely pleasing ... or maybe not. Try a small amount and find out.