Aged Mandheling Coffee Bean Characteristics and Brewing Methods

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About Mandheling Coffee

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

Flavor Profile

Dry aroma features notes of sticky rice, malt, spices, caramel, and woody flavors. After adding hot water, the wet aroma reveals deep roasted caramel and pine notes, accompanied by a subtle earthy fragrance. Upon entry, it delivers a strong and stimulating bitterness, with clove and woody aromatic flavors, spicy and minty notes, plus a strong, persistent aftertaste.

Perfect for coffee lovers who prefer bitter profiles!

Product Information

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 Beans

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

Due to terroir, climate, and bean characteristics, currently Indonesia and India produce the highest success rates and best quality aged beans. Indonesian aged beans are most famous for Mandheling and Old Brown Java. During production, the beans are first removed from their pods and dried. When the moisture content reaches a certain level, the pods are not removed to protect the coffee beans, then they are sealed and stored in warehouses. The warehouse's humidity and temperature must follow specific operational standards, and the bags of pods must be regularly turned to prevent moisture differences or mold that would cause spoilage. The maturation of aged beans takes at least two to three years, truly earning them the title of "gongfu 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 mountain mill setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. 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.

Product Specifications

Aged Mandheling

Country: Indonesia
Grade: G1
Origin: Sumatra
Roast Level: Medium-dark roast
Processing Method: Semi-washed

Golden Aged Mandheling

Golden Aged Mandheling is produced by taking fresh Golden Mandheling beans from the current year and applying special and complex processing methods, followed by over five years of special storage, creating a distinctive and unique character. Like Golden Mandheling, annual production is limited. Due to the high difficulty and complexity of processing and storage, aged beans have even smaller production, making them 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. As time passed, the originally moisture-rich fresh coffee beans gradually dried, and the addition of sea breeze created quite a special flavor!!

With modern shipping advances 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 have standard requirements, and the bags of pods must be periodically turned to prevent moisture differences or mold that would cause spoilage. The goal is not to lose flavor but to create another flavor—and a pleasant one at that! Therefore, this bean can also be called "gongfu bean."

Variety: Typica
Region: Aceh Province
Flavor Notes: 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