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Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans: Flavor Profile, Origin, and Brewing Parameters

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - Follow Coffee Workshop (WeChat official account: cafe_style). 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 5 years of specialized storage to create a distinctive specialty Mandheling. Like Golden Mandheling, the annual production is limited, and aged beans, due to the high requirements of processing and storage

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

Aged Mandheling is produced by subjecting fresh Golden Mandheling beans to special and complex processing methods, followed by over 5 years of specialized storage, resulting in a distinctive variety of Mandheling coffee. Like Golden Mandheling, annual production is limited. Due to the high difficulty and complexity of processing and storage, aged beans have even smaller yields, highlighting their precious nature. Such 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. As time passed, the originally moisture-rich fresh coffee beans gradually dried, and the exposure to sea winds added an exceptionally special flavor! With modern shipping advancements significantly reducing transport time, coffee with such special flavors has become a specially processed variety. Processing aged beans is a technique that requires careful monitoring during the aging process. Warehouse humidity and temperature must meet specific standards, and the bags of beans must be periodically turned to prevent differences in humidity levels or mold that would ruin them. The goal is not to diminish flavor but to create another flavor - and a pleasant one at that! Therefore, these beans can also be called "kung fu" beans.

Coffee Information

Variety: Typica

Region: Aceh Province

Flavor: Spice, caramel, woody, earthy

Mandheling is a premium coffee bean grown at elevations of 750-1,500 meters in mountainous regions. In Indonesia, which primarily produces Robusta, it's a rare Arabica variety. Due to altitude, climate, and various environmental factors, the grown coffee beans feature rich aroma, full-bodied口感, intense flavor, with hints of chocolate and syrup. It's precisely because of its rich body and vibrant, lively character - neither astringent nor acidic - that this distinctive flavor creates an unforgettable taste experience and olfactory enjoyment.

Flavor Description: The dry aroma features glutinous rice, malt, spice, caramel, and woody notes. After adding hot water, the wet aroma reveals deep roasted caramel and pine scents, with subtle earthy fragrances. Upon entry, it delivers a strong, stimulating bitterness with clove and woody aromatics, spice and mint notes, and a strong, persistent sweet aftertaste.

Perfect for coffee enthusiasts who prefer bitter profiles!

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 Coffee Processing

Just as wine improves with age, coffee beans can also undergo aging processing. Successful aged beans have their acidic and astringent components transformed into sugars through settling, making the coffee smoother.

Perhaps due to soil, climate, and bean characteristics, currently the most successful and highest quality aged beans come from Indonesia and India. 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, which are then sealed and stored in warehouses. Warehouse humidity and temperature must meet specific operational standards, and the bags of beans must be regularly turned to prevent differences in humidity levels or mold that would ruin them. The maturation of aged beans takes at least two to three years, earning them the name "kung fu" beans. Aged beans have a yellowish-brown or deep brown color, excellent sweetness, and can be used for both single-origin or espresso coffee.

Brewing Method

Hand-poured Mandheling: 15g of coffee, medium grind (using Fujiyama grinder with ghost teeth burr #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.