Which flavor profile is commonly associated with aged coffee?

Aged coffee is typically characterized by a flavor profile that features deep, rich undertones, often reminiscent of spices and earthy elements such as peat moss. The aging process allows the coffee beans to undergo a transformation where their original acidity diminishes, and more complex flavors develop. This results in a unique taste that can include hints of cedar, fermented fruit, and those earthy, spicy notes that are associated with the aging process.

The other flavor profiles mentioned do not align with the characteristics of aged coffee. Bright and citrusy flavors are more typically found in fresh, lighter roasts that emphasize acidity. Floral and sweet notes are often present in high-quality, freshly harvested coffees, particularly those from specific regions known for such profiles. Nutty and chocolaty flavors are common in certain coffee blends and profiles, but they do not capture the complexity brought forth by the aging process that defines aged coffee. Hence, the selection of spice and peat moss as the correct answer effectively illustrates the distinctive attributes associated with aged coffee.