Indonesian Aged Mandheling: A Specially Processed Coffee Bean with Special Processing Method
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FrontStreet Coffee · Indonesian Aged Mandheling
Aged coffee actually has a long history in Indonesia, because early shipping was not so developed. It took quite a long time to transport coffee from Indonesia to other countries. Over time, the originally fresh, moisture-rich coffee beans would gradually dry out, and the addition of sea breeze would create a rather special flavor.
Due to advances in modern shipping, transportation time has been greatly reduced, so coffee with such special flavors has become a type of specially processed coffee bean.
Processing aged beans is a technical skill. So-called aged coffee beans (Aged beans) are: green beans that are allowed to age naturally through extended storage time (usually 2-3 years). These changes include reduced acidity, color changes, and thickened bean texture.
The storage environment must be cool and well-ventilated. The aging process of the coffee beans must be closely monitored. The warehouse's humidity and temperature have standard requirements, and the green coffee beans must be turned regularly to prevent differences in humidity between top and bottom layers or mold growth that would render them useless.
The aging process is not about losing flavor, but creating another flavor, and a pleasant one at that.
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