How Aged Mandheling Coffee is Made and How Aged Mandheling Coffee Beans are Classified

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

Mandheling Coffee Overview

Mandheling is a premium coffee bean grown at altitudes 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 possess 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—non-astringent and non-sour—that this distinctive taste creates an unforgettable sensory experience and olfactory pleasure.

Coffee Details

Variety: Typica

Region: Aceh Province

Flavor Notes: Spices, caramel, woody, earthy

Flavor Description: The dry aroma features glutinous rice, malt, spices, caramel, and woody notes. When hot water is added, the wet aroma reveals deep caramelized sugar and pine notes, with subtle earthy fragrance. Upon entry, the palate experiences intense and stimulating bitterness, along with clove and woody aromatic flavors, spicy and minty sensations, and a strong, persistent sweet aftertaste.

Perfect 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

Aged Coffee Process

Just as wine improves with age, coffee beans can also undergo aging treatment. Successful aged beans have their acidic and astringent components transformed into sugars through sedimentation, 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 pods and dried. When the moisture content reaches a certain level, the pods are not removed to protect the coffee beans, which are then 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 differences in humidity levels between top and bottom or mold growth that would ruin the beans. The maturation of aged beans takes at least two to three years, truly earning them the title of "kung fu beans." Aged beans have a yellowish-brown or deep brown color, excellent sweetness, and can be used for both single-origin and espresso coffee.

Aged Mandheling Specifications

Country: Indonesia

Grade: G1

Origin: Sumatra

Roast Level: Medium-dark roast

Processing Method: Semi-washed

Aged Golden Mandheling Brewing Guide

Hand-pour Mandheling. Use 15g of coffee, medium grind (Fujimaikyo ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to halfway, then continue pouring slowly to 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

The Art of Aged 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 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 yields, making them truly precious.

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

Processing aged beans is an art that requires careful monitoring throughout the aging process. Warehouse humidity and temperature must meet standard requirements, and the bags of pods must be turned periodically to prevent differences in humidity levels or mold growth that would ruin the beans. The goal is not to diminish the original flavors but to create another—pleasurable—flavor! Therefore, these beans can also be called "kung fu" beans.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473