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Is Aged Mandheling Coffee Delicious? How to Make Aged Mandheling Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style) Flavor description: The dry aroma features notes of glutinous rice, malt, spices, caramel, and woody flavors. After adding hot water, the wet aroma reveals rich roasted caramel with pine notes, complemented by subtle earthy fragrances. Upon tasting, the palate experiences intense and stimulating bitterness, along with clove and woody aromatic flavors, spice-based notes, and a refreshing minty sensation, as well as

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Flavor Description

The dry aroma features glutinous rice, malt, spice, caramel, and woody notes. After adding hot water, the wet aroma reveals deep roasted caramel and pine notes, complemented by a subtle earthy fragrance. Upon tasting, it delivers a strong and stimulating bitterness with clove and woody aromatic flavors, spicy and minty sensations, and a strong, lingering sweet aftertaste.

Suitable for coffee enthusiasts who prefer a bolder profile!

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Qianjie Street, Yuexiu District, Guangzhou, FrontStreet Coffee (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. Successfully aged coffee beans see their acidic and astringent components transform into sugars through settling, making the coffee smoother and more rounded.

Due to factors like soil, climate, and bean characteristics, currently Indonesia and India produce the highest success rates and highest quality aged beans. Indonesian aged beans are most famous for Mandheling and Old Brown Java. During production, the coffee cherries are first removed 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 follow specific operational standards, and the burlap bags containing the parchment must be regularly turned to prevent moisture variations or mold that would render them unusable. The maturation of aged beans takes at least two to three years, earning them the title of "kung fu beans." Aged beans display yellowish-brown or deep brown colors 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

Aged Golden Mandheling

Brewing Method: Pour-over Mandheling. Use 15g of coffee, ground medium (using a Fuji Fuji grinder with ghost teeth setting #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause. Wait until the water level drops to halfway, then slowly continue pouring until reaching 225g total. Avoid the tail end. Water-to-coffee ratio: 1:15. Extraction time: 2:00.

Aged Mandheling is produced through special and complex processing of fresh Golden Mandheling beans, followed by over 5 years of special storage methods, resulting in a distinctive and unique Mandheling 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, 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 took 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 advances significantly 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 throughout the aging process. Warehouse humidity and temperature must meet standard requirements, and the burlap bags containing parchment must be periodically turned to prevent moisture variations or mold that would render them unusable. The goal is not to lose flavor but to create another, and a pleasant, flavor!! Therefore, these beans can also be called "kung fu" beans.

Mandheling is a premium coffee bean grown at elevations of 750-1500 meters in mountainous regions. In Indonesia, which primarily produces Robusta, it is a rare Arabica variety. Due to altitude, climate, and various environmental factors, the grown coffee beans feature rich aroma, full-bodied texture, strong flavor, with some hints of chocolate and syrup. It is precisely because of its rich body and vibrant, lively character—non-astringent and non-acidic—that this flavor is so special, providing an unforgettable taste experience and olfactory enjoyment.