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Differences, Distinctions, and Award Status of Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style). Hand-poured Mandheling. 15g coffee grounds, medium grind (small Fuji ghost tooth blade grind 4), V60 filter cup, 88-89°C water temperature, first pour 30g water for 27 seconds bloom, pour to 105g then pause, wait until the water bed drops to half before pouring again, slowly pour until reaching 225g total weight, avoid the tail end

Pour-over Mandheling coffee brewing process

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Pour-over Mandheling Brewing Method

15g coffee grounds, medium grind (using Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour: 30g water for 27 seconds pre-infusion. Continue pouring to 105g, then pause. Wait until the water level in the coffee bed drops to half, then resume slow pouring until reaching 225g total. Avoid the final tail section. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.

Aged Mandheling

Country: Indonesia

Grade: G1

Origin: Sumatra

Roast Level: Medium-dark roast

Processing Method: Semi-washed

Aged Golden Mandheling

Aged Mandheling is a distinctive specialty coffee created through special and complex processing of fresh Golden Mandheling beans, followed by over 5 years of unique storage methods. Like Golden Mandheling, annual production is limited. Due to the high difficulty and complexity of processing and storage, aged beans have even smaller yields, making them truly precious. 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 with the exposure to sea winds, developed a quite special flavor! With the advancement of modern shipping greatly reducing transport time, coffee with such special flavors has become a specialty processed bean. Processing aged beans is a technical skill that requires careful monitoring throughout the aging process. Warehouse humidity and temperature have strict requirements, and the coffee pods in sacks must be periodically turned to prevent differences in humidity between top and bottom or mold that would cause spoilage. The goal is not to diminish flavor but to create another flavor, and a pleasant one at that! Therefore, this bean can also be called a "kung fu" bean.

Variety: Typica

Region: Aceh Province

Flavor Notes: Spices, caramel, woody, earthy

Mandheling grows at elevations of 750-1500 meters in mountainous regions, making it a premium Arabica variety in Indonesia, which primarily produces Robusta. Due to altitude, climate, and various environmental factors, the grown coffee beans have rich aroma, full body, strong flavor, with hints of chocolate and syrup. It's precisely because of its rich richness and vibrant, lively character without astringency or acidity that this flavor is so special, providing an unforgettable taste experience and olfactory pleasure.

Flavor Description

Dry aroma reveals notes of glutinous rice, malt, spices, caramel, and wood. After adding hot water, the wet aroma shows dark roasted caramel and pine notes, with a faint earthy fragrance. Upon tasting, it presents a strong and stimulating bitterness, with clove and woody aromatic flavors, spice and mint characteristics, and a strong, persistent aftertaste.

Suitable for coffee lovers who prefer bitter flavors!

Product Information

Manufacturer: FrontStreet Coffee

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

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Origin: Indonesia

The Art of Aged Coffee

Just as wine improves with age, coffee beans can also undergo aging treatment. In successfully aged beans, acidic and astringent components settle and transform into sugars, making the coffee more rounded.

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 pods are first dried. When moisture content reaches a certain level, the pods are not removed to protect the coffee beans, then sealed and stored. Warehouse humidity and temperature have specific operational standards, and the pods in cloth bags must be regularly turned to prevent differences in humidity between top and bottom or mold that would cause spoilage. The maturation of aged beans takes at least two to three years, making them worthy of being called "kung fu" beans. Aged beans have a yellowish-brown or dark brown color, excellent sweetness, and can be used for both single-origin or espresso coffee.