Aging is an important process to improve the quality of cigar, but the effect of aging with characteristic media on cigar has not been reported. Therefore, this study aimed to prepare and obtain the aging media that could improve the aroma and quality of cigar, and to clarify the influences of media on cigar. Effective media were firstly screened by sensory quality evaluation, then the effects of aging media on chemical compositions and microbial communities of cigars were investigated. The results showed that: (1) As aging media, coffee formula and cocoa formula could improve the smoke plumpness, as well as increase the burnt-sweet aroma, roasted aroma and nut aroma of cigar. Thus, the relatively richer and softer aroma and higher sensory quality could be found in cigars aged with media. Besides, thirty days was the optimal time for cigar aging. (2) Aging with coffee and cocoa media had no significant effect on the starch content of the cigar, but increased the content of amino acids, non-volatile organic acids (49.60 % and 15.84 %, respectively), malic acid and aromatic components. Particularly, the aromatic components were increased from 2.48 mg.g^-1 (W-30) to 3.21 mg.g^-1 (C-30) and 3.70 mg.g^-1 (K-30), respectively. The content of saturated fatty acids was significantly increased with the addition of coffee medium, and starch content showed a decreasing trend with aging proceed. (3) Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of the bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigars. In this study, the influence of aging medium on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies of enhancing the quality of cigars.