Aged Mandheling Flavor Profile & Best Brands Guide

Professional Barista Exchange

Follow Coffee Workshop (WeChat official account: cafe_style)

Flavor Description

The dry aroma presents notes of glutinous rice, malt, spices, caramel, and woody flavors. After adding hot water, the wet aroma reveals deep roasted caramel and pine notes, complemented by a faint earthy fragrance. Upon entry, the palate experiences intense and stimulating bitterness, followed by clove and woody aromatic flavors, spicy and minty sensations, and a strong, persistent sweet aftertaste.

Perfect for coffee enthusiasts who prefer a bolder, more bitter profile!

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 fine wine improves with age, coffee beans can also undergo aging treatment. Successful aged coffee beans see their acidic and astringent components transform into sugars through sedimentation, resulting in a smoother, more rounded coffee profile.

Due to factors such as soil, climate, and bean characteristics, Indonesia and India currently produce the highest success rates and highest quality aged coffee beans. Indonesian aged coffee beans are most famous for Mandheling and Old Brown Java varieties. During production, the coffee cherries are first removed and dried. When the moisture content reaches a certain level, the parchment is left intact to protect the coffee beans, then sealed and stored in warehouses. The warehouse's humidity and temperature must meet specific operational standards, and the parchment bags must be regularly turned to prevent differences in humidity levels or mold growth that could lead to spoilage. The maturation process for aged coffee beans takes at least two to three years, earning them the title of "kung fu beans." Aged coffee beans display a yellowish-brown or deep brown color with exceptional sweetness, making them suitable for both single-origin and espresso preparations.

Aged Mandheling Specifications

Country: Indonesia
Grade: G1
Region: Sumatra
Roast Level: Medium-Dark
Processing Method: Semi-Washed

Golden Aged Mandheling Brewing Guide

For pour-over Mandheling: Use 15g of coffee ground to medium fineness (using Fuji's ghost tooth grinder at setting 4), V60 dripper, water temperature of 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section. Use a 1:15 coffee-to-water ratio with a total extraction time of 2:00.

Aged Mandheling is a distinctive specialty coffee created through special and complex processing methods applied to fresh Golden Mandheling beans, followed by over 5 years of unique storage. Like Golden Mandheling, annual production is limited. Due to the high difficulty and complexity of processing and storage, aged coffee beans have even smaller production yields, highlighting their precious nature.

Such aged coffee actually has a long history in Indonesia. Because early shipping was not as 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 exposure to sea breezes added a rather special flavor! With modern shipping advancements significantly reducing transport time, coffee with such unique flavors has become a specialty processed bean.

Processing aged coffee beans is a technical skill that requires careful monitoring throughout the aging process. Warehouse humidity and temperature must meet standard requirements, and the parchment bags must be periodically turned to prevent differences in humidity levels or mold growth that could lead to spoilage. The goal is not to diminish the original flavors but to create another, and more pleasant, flavor profile! Therefore, these beans can also be called "kung fu" beans.

Detailed Information

Variety: Typica
Region: Aceh Province
Flavor Notes: Spice, Caramel, Woody, Earthy

Mandheling grows at elevations of 750-1,500 meters in pristine mountainous regions. It's a rare Arabica variety in Indonesia, which primarily produces Robusta. Due to altitude, climate, and various environmental factors, these coffee beans develop rich aromas, full-bodied texture, and intense flavors with subtle chocolate and syrup notes. It's precisely because of its rich body and vibrant, lively character—without astringency or acidity—that this coffee offers such a distinctive experience, creating an unforgettable impression on the palate and a delight for the olfactory senses.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473