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Aged Mandheling Pour Over Data | How to Drink Aged Mandheling Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - please follow Coffee Workshop (WeChat public account cafe_style). Pour over Mandheling. 15g of coffee grounds, medium grind (Fuji mini burr grinder #4 setting), V60 dripper, 88-89°C water temperature, first pour 30g water for 27 seconds bloom, pour to 105g then pause, wait until the coffee bed drains halfway, then continue slow pour until reaching 225g total, avoid the tail end

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Pour-over Mandheling. 15g of coffee grounds, medium grind (small Fuji ghost tooth blade grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, let it bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to half before continuing the pour. Slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Aged Mandheling

Country: Indonesia

Grade: G1

Region: Sumatra

Roast Level: Medium-dark roast

Processing Method: Semi-washed

Aged Golden Mandheling:

Aged Mandheling is produced through special and complex processing methods applied to fresh Golden Mandheling beans, followed by over 5 years of special storage, creating a distinctive character. Like Golden Mandheling, annual production is limited. Due to the high difficulty and complexity of processing and storage, the production volume is even smaller, making it truly precious. Such aged coffee actually has a long history in Indonesia. Because early shipping was not so developed, transporting coffee from Indonesia to other countries required considerable time. Over time, the originally moisture-rich fresh coffee beans gradually dried, and the exposure to sea winds added a rather special flavor! With the advancement of modern shipping significantly reducing transport time, coffee with such special flavors has become a specialty processed bean. Processing aged beans is a technical skill that requires close monitoring during the aging process. Warehouse humidity and temperature have standard requirements, and the bags must be periodically turned to prevent differences in humidity between top and bottom or mold that would render them useless. The goal is not to diminish flavor but to create another flavor—a pleasant one! Therefore, this bean can also be called "kung fu" beans.

Variety: Typica

Producing Area: Aceh Province

Flavor: Spice, caramel, woody, earthy

Mandheling is a premium coffee bean grown at elevations of 750-1500 meters in mountainous regions. It is a rare Arabica variety in Indonesia, which primarily produces Robusta. Due to altitude, climate, and various environmental factors, the cultivated coffee beans have rich aroma, full body, and intense 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 flavor is so special, providing an unforgettable taste experience and olfactory enjoyment.

Flavor Description:

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

Suitable for coffee lovers who prefer bitter profiles!

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

Like wine that gets better with age, coffee beans can also undergo aging treatment. In successful aged beans, acidic and astringent components precipitate and convert to sugars, 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 beans are first removed from their parchment and dried. When the 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 have specific operational standards, and the burlap bags must be regularly turned to prevent differences in humidity between top and bottom or mold that would render them useless. The maturation of aged beans takes at least two to three years, truly earning them the name "kung fu beans." Aged beans have a yellowish-brown or dark brown color with excellent sweetness, making them suitable for both single-origin and espresso brewing.