Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans: Grading, Pricing, Green Beans & Roast Level

About Mandheling Coffee

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Mandheling is a premium coffee bean grown at altitudes of 750-1500 meters in mountainous regions. As a rare Arabica variety in Indonesia, which primarily produces Robusta, it yields coffee beans with rich aroma, full body, and intense flavor due to altitude, climate, and various environmental factors. It also features subtle chocolate and syrup notes. Because of its rich richness and vibrant, lively character, with a flavor that is neither astringent nor acidic, it offers a truly distinctive taste—providing an unforgettable palate experience and olfactory enjoyment.

Flavor Profile

Dry aroma features notes of sticky rice, malt, spices, caramel, and woody flavors. The wet aroma after adding hot water reveals deep roasted caramel and pine notes, with a faint earthy fragrance. Upon entry, it delivers intense and stimulating bitterness, with clove and woody aromatic flavors, spice and mint characteristics, and a strong, persistent aftertaste.

Ideal for coffee enthusiasts who prefer bitter profiles!

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee (FrontStreet Coffee)
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Origin: Indonesia

Aged Coffee Beans

Just as wine improves with age, coffee beans can also undergo aging treatment. Successfully aged beans see their acidic and astringent components transform into sugars through maturation, making the coffee smoother and more rounded.

Due to soil, climate, and bean characteristics, Indonesia and India currently produce the highest success rates and quality aged beans. Indonesian aged beans are most famous for Mandheling and Old Brown Java. During production, the coffee cherries are first removed and dried. When moisture content reaches a certain level, the parchment is not removed to protect the coffee beans, then sealed and stored in warehouses. The warehouse's humidity and temperature must meet specific operational standards, and the bags of parchment must be regularly turned to prevent differences in humidity between top and bottom or mold growth that would render them useless. The maturation of aged beans takes at least two to three years, truly earning them the title of "kung fu beans." Aged beans have a yellowish-brown or deep brown color, excellent sweetness, and can be used for both single-origin and espresso coffee.

Brewing Instructions

Hand-pour Mandheling: 15g of coffee, medium grind (Fuji Rokusuko grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Aged Mandheling Specifications

Country: Indonesia

Grade: G1

Origin: Sumatra

Roast Level: Medium-dark roast

Processing Method: Semi-washed

Aged Golden Mandheling

Aged Mandheling is produced by taking fresh Golden Mandheling beans from the current year and subjecting them to special and complex processing methods, followed by over five years of special storage, creating a distinctive and unique Mandheling variety. Like Golden Mandheling, annual production is limited. Due to the high difficulty and complexity of processing and storage, aged bean production is even smaller, highlighting its precious nature.

Such aged coffee actually has a long history in Indonesia. Because early shipping was not as developed, transporting coffee from Indonesia to other countries took considerable time. Over time, the originally moisture-rich fresh coffee beans gradually dried, and the exposure to sea breezes added a quite special flavor! With the advancement of modern shipping greatly reducing transport time, coffee with such special flavors has become a specially processed variety.

Processing aged beans is a technical skill that requires careful monitoring during the aging process. Warehouse humidity and temperature must meet standard requirements, and the bags of parchment must be periodically turned to prevent differences in humidity between top and bottom or mold growth that would render them useless. The goal is not to diminish the flavor but to create another, and pleasant, flavor! Therefore, these beans can also be called "kung fu" beans.

Variety: Typica

Region: Aceh Province

Flavor: Spices, caramel, woody, earthy

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473