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Aging Indonesian Green
I have been semi/short aging the Indonesian green coffee for between 6 and 9 months before roasting (i.e. roasting last year's crop)

I've found that I get a much more rounded taste profile between a semi/short roasted coffee and a fresh coffee which seems sharper and more "earthy".

Right now I am into a 20# bag of Sulawisi 2015 crop and it is so amazing that I find it hard to gather the words together to describe it.

Does anyone else short age their Indonesian before roasting or do you just get it in, roast it up, and drink it down
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee"

Roaster 1: San Franciscan SF-1
Roaster 2: Hottop B-2K+
Roaster 3: Behmor 1600 +
Grinders: Modified Super Jolly - Forte BG (x3)
Pour over: Hario - Bee House - Chemex - Kalita - Bodum
Drip: Bunn CWTF15-1 & CW15-TC (commercials)
Espresso: Pasquini Livia 90 auto
Vacuum: Cona - Bodum
Press: Frieling - Bodum Colombia

aged coffees are usually wonderful; every time Sweet Marias has one for say I buy the limit. never been disappointed...

I wouldn't call 6 to 9 months aging, that is pretty young for green coffee. Green coffee will keep for several years without spoiling, under suitable conditions especially humidity not being too high. I suspect you are using a been which has a rather high moisture content, which will affect the roast. The roast profile can easily be modified to compensate, or you can dry out the beans in the sun. Then you will get very similar results to 6/9 month old beans. Freshly harvested beans are often not optimally dried. When you roast, you will notice more steam being given off in the early part of the roast, and the weight loss (before/after roast) will be greater. Probably your 6 month old coffee has a few percentage points less moisture. Roasts will probably also be more even after drying out, judging from the roast curve you posted above.
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