Nav: Home > Coffee >

The Story and Origins of Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style). Aged coffee actually has a long history in Indonesia. Because early shipping was not so developed, transporting coffee from Indonesia to other countries took quite a long time. As time passed, the originally fresh coffee beans rich in moisture gradually dried out, and with the blowing of the sea breeze, they acquired

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Aged Coffee: A Timeless Tradition

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 out, and the assault of sea winds added a rather special flavor. Due to advances in modern shipping that have greatly reduced transportation time, coffee with such special flavors has become a specialty processed coffee bean. Processing aged beans is a technical skill that requires careful monitoring throughout the aging process of the coffee beans. The humidity and temperature of the warehouse have standard requirements, and the raw coffee beans must be turned periodically to prevent differences in humidity between top and bottom or mold that would render them useless. The aging process is not about losing flavor, but creating another flavor—and a pleasant one at that.

Hand-brewed Mandheling Recipe

Hand-brewed Mandheling: 15g coffee powder, medium grind (small Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g of water, steam for 27 seconds, pour to 105g water then stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Aged Mandheling Coffee Profile

Country: Indonesia

Grade: G1

Origin: Sumatra

Roast Level: Medium-dark roast

Processing Method: Semi-washed

Aged Golden Mandheling:

Variety: Typica

Region: Aceh Province

Flavor Notes: Spice, caramel, woody, earthy

Mandheling is a premium coffee bean grown at altitudes of 750-1500 meters in mountainous regions. It is a rare Arabica variety in Indonesia, which mainly produces Robusta. Due to altitude, climate, and various environmental factors, the grown coffee beans have rich aroma, full-bodied texture, strong flavor, with some hints of chocolate and syrup. It is precisely because of its rich richness and vibrant, lively character—non-astringent and non-acidic—that this taste is so special, leaving an unforgettable impression on the palate and an aromatic enjoyment for the olfactory senses.

Flavor Description

The dry aroma has glutinous rice, malt, spice, caramel, and woody flavors. After adding hot water, the wet aroma is a dark roasted caramel flavor with pine notes, plus a faint earthy fragrance. Upon entry, there's a strong and stimulating bitterness, with clove and woody aromatic flavors, spicy notes and minty texture, plus a strong and persistent aftertaste.

Suitable for coffee lovers who prefer bitter flavors!