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How Much Does Aged Mandheling Cost | Aged Mandheling Coffee Price

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista交流 Please follow Coffee Workshop (WeChat official account cafe_style) Aged Mandheling is a distinctive specialty Mandheling produced through special and complex processing methods, followed by over 5 years of unique storage techniques for freshly harvested Golden Mandheling beans. Like Golden Mandheling, the annual production is limited, and aged beans, due to the high standards of processing and storage

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Aged Mandheling

Aged Mandheling is a distinctive specialty Mandheling coffee created through special and complex processing methods applied to fresh Golden Mandheling beans, followed by over 5 years of special storage. Like Golden Mandheling, annual production is limited. Due to the high difficulty and complexity of processing and storage, the production of aged beans is even smaller, highlighting their preciousness. Such aged coffee actually has a long history in Indonesia. In the past, when 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 significantly reducing transport time, coffee with such special flavors has become a specialty processed bean. Processing aged beans is a technique that requires close monitoring during the aging process. The warehouse's humidity and temperature must meet standard requirements, and the bags of pods must be periodically turned to prevent differences in humidity between top and bottom or mold that would render them worthless. It's not about losing flavor but creating another flavor - and a pleasant one at that! Therefore, this bean can also be called "kung fu" beans.

Product Details

Variety: Typica

Region: Aceh Province

Flavor: Spices, caramel, woody, earthy

Mandheling grows at elevations of 750-1500 meters in mountainous regions as premium coffee beans. In Indonesia, which primarily produces Robusta, it is a rare Arabica variety. Due to altitude, climate, and various environmental factors, the cultivated coffee beans have rich aroma, full-bodied texture, intense flavor, with hints of chocolate and syrup. It's precisely because of its rich richness and vibrant, lively character - not astringent or acidic - that this flavor is so special, providing an unforgettable taste experience and olfactory enjoyment.

Flavor Description: The dry aroma features glutinous rice, malt, spices, caramel, and woody notes. After adding hot water, the wet aroma reveals dark roasted caramel and pine notes, with a faint earthy fragrance. Upon entry, the palate experiences strong and stimulating bitterness, along with clove and woody aromatic flavors, spice and mint sensations, and a strong, persistent sweet aftertaste.

Suitable for coffee lovers who prefer bitter profiles!

Manufacturer: FrontStreet Coffee

Address: FrontStreet Coffee, 10 Bao'an Qian Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Origin: Indonesia

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 rounder.

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 pods are first removed and dried. When the moisture content reaches a certain level, the pods are not scraped off to protect the coffee beans, then sealed and stored in warehouses. The warehouse's humidity and temperature must follow specific operational standards, and the cloth bags of pods must be regularly turned to prevent humidity differences or mold that would render them useless. The maturation of aged beans takes at least two to three years, earning them the title of "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.

Brewing Method

Hand-pour Mandheling: 15g of coffee, medium grind (small Fuji ghost tooth grinder setting 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 before continuing to pour. Slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.