Traditionally coffee was brought into consuming countries by sailing ships. The hazardous journeys took months and exposed the coffee to very hot, moist salty air, common in a ships hull. This resulted in a different flavour, which we now know as aged coffee.

Nowadays Aged Coffee or Vintage Coffee is coffee held in warehouses for several years. Such aging reduces acidity and increases body. Aged coffee has been held longer than either old crop coffee or mature coffee (coffee held in warehouses for two to three years) . Recently, some Indonesia coffee has been subject to a sort of accelerated aging involving deliberate exposure to moist air, much like India 's monsooned coffee.