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Indonesian Aged Mandheling G1 Washed Premium Coffee Beans Variety Plantation Market Price

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Variety: Typica | Region: Aceh Province | Flavor Profile: Spices, Caramel, Woody, Earthy | Mandheling is a premium coffee bean variety grown at elevations of 750-1500 meters in the Gayo Highlands. As a rare Arabica species in Indonesia, which predominantly produces Robusta, it yields coffee beans with rich aroma, full body, intense flavor, and distinctive characteristics due to the unique environmental factors including altitude and climate.

Coffee Information

Variety: Typica

Region: Aceh Province

Flavor Profile: Spices, Caramel, Woody, Earthy

Mandheling Coffee

Mandheling is a premium coffee bean grown at altitudes of 750-1,500 meters in the mountainous regions. It is a rare Arabica variety in Indonesia, which primarily produces Robusta coffee. Due to altitude, climate, and various environmental factors, the coffee beans produced have rich aroma, full body, strong flavor, with hints of chocolate and syrup. It is precisely because of its rich richness and vibrant, lively character—neither astringent nor acidic—that this flavor is so special, providing an unforgettable taste experience and olfactory enjoyment.

Flavor Description

The dry aroma features notes of sticky rice, malt, spices, caramel, and woody flavors. After adding hot water, the wet aroma reveals dark roasted caramel and pine notes, with a faint earthy fragrance. Upon entry, it delivers a strong and stimulating bitterness, with clove and woody aromatic flavors, spicy and minty sensations, and a strong, persistent aftertaste.

Perfect for coffee lovers who prefer a bitter profile!

Manufacturer: FrontStreet Coffee

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Origin: Indonesia

Aged Mandheling

Country: Indonesia

Grade: G1

Origin: Sumatra

Roast Level: Medium-Dark Roast

Processing Method: Semi-Washed

Aged Gold Mandheling

Aged coffee actually has a long history in Indonesia. Because early shipping was not so developed, transporting coffee from Indonesia to other countries took a considerable amount of time. Over time, the originally moisture-rich fresh coffee beans gradually dried, and the sea breeze added a rather special flavor. Due to advancements in modern shipping that have significantly reduced transportation time, coffee with such special flavors has become a specially processed type of coffee bean.

Processing aged beans is a technical skill that requires careful monitoring throughout the aging process. The warehouse's humidity and temperature must meet standard requirements, and the raw coffee beans must be turned periodically to prevent differences in humidity levels between top and bottom or mold growth that would render them useless. The aging process is not about losing flavor but about creating another flavor—and a pleasant one at that.