Aged Mandheling Flavor Profile & Brewing Guide

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Product Information

Variety: Typica

Region: Aceh Province

Flavor: Spices, caramel, woody, earthy

Flavor Description: The dry aroma features sticky rice, malt, spices, caramel, and woody notes. After adding hot water, the wet aroma reveals deep roasted caramel and pine notes, with a faint earthy fragrance. Upon tasting, it delivers an intense and stimulating bitterness, with clove and woody aromatic flavors, spice and mint sensations, and a strong, lingering sweet aftertaste.

Perfect for coffee lovers who prefer a bitter profile!

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 becomes better with age, coffee beans can also undergo aging treatment. Successfully aged beans have their acidic and astringent components transformed into sugars through precipitation, making the coffee smoother and more rounded.

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. The warehouse's humidity and temperature must meet specific operational standards, and the bags must be regularly turned to prevent differences in humidity between top and bottom or mold that would ruin the batch. The maturation of aged beans takes at least two to three years, truly earning them the title of "artisan beans." Aged beans have a yellowish-brown or deep brown color and exceptional sweetness, making them suitable for both single-origin and espresso coffee.

Aged Mandheling

Country: Indonesia

Grade: G1

Origin: Sumatra

Roast Level: Medium-dark roast

Processing Method: Semi-washed

Aged Golden Mandheling

Brewing method for pour-over Mandheling: Use 15g of coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level drops to half before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Aged Mandheling is a distinctive specialty Mandheling created by taking fresh Golden Mandheling beans from the current year and subjecting them to special and complex processing methods, 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, aged beans have even smaller production yields, highlighting their precious nature.

Such aged coffee actually has a long history in Indonesia. In the past, shipping was not as developed, and transporting coffee from Indonesia to other countries took a considerable amount of time. As time passed, the originally moisture-rich fresh coffee beans gradually dried, and the exposure to sea winds added a very special flavor!! With modern shipping advancements greatly reducing transport time, coffee with such special flavors has become a specially processed coffee bean.

Processing aged beans is a technical skill that requires careful monitoring during the aging process. Warehouse humidity and temperature must meet standard requirements, and the bags must be periodically turned to prevent humidity differences between top and bottom or mold that would ruin the batch. The goal is not to diminish the original flavors but to create another, and pleasant, flavor profile! Therefore, these beans can also be called "artisan beans."

Mandheling grows in premium mountainous areas at elevations of 750-1500 meters. 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 body, and intense flavor, with some hints of chocolate and syrup. It possesses rich richness and vibrant, lively character without being astringent or acidic—such distinctive flavors create an unforgettable taste experience and an aromatic delight.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473