Coffee culture

Sumatran Coffee - An Introduction to Aged Sumatran Coffee Processing and Flavor Profiles

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional Coffee Knowledge Exchange - For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style) FrontStreet Coffee - Introduction to Aged Mandheling Coffee The most famous coffee producing regions in Asia are the various islands of the Malay Archipelago: Sumatra, Java, and Kalimantan. Among these, the Sumatran Mandheling coffee from Indonesia's Sumatra Island is the most renowned, featuring

FrontStreet Coffee - Introduction to Aged Mandheling Coffee

The most renowned coffee producing regions in Asia are the various islands of the Malay Archipelago: Sumatra, Java, and Kalimantan. Among these, Sumatran Mandheling coffee from Indonesia's Sumatra island enjoys the highest reputation. It has two famous varieties: Sumatran Mandheling DP Grade 1 and Premium Sumatran Mandheling. Sumatran Mandheling DP Grade 1 has a long aftertaste with a wild mountain fragrance—the distinctive earthy flavor unique to primeval forests.

Indonesia's main coffee producing regions include Sumatra, Java, and Sulawesi islands, with "Mandheling" from Sumatra being the most famous.

Mandheling is also known as "Sumatran coffee." Coffee from Lake Tawar in the north can be called Aceh coffee or Lake Tawar coffee, while coffee from the Lintong and Lake Toba areas can be called Mandheling.

It mainly comes from two producing regions:

One is the Aceh region, which includes five producing areas: Lake Tawar, Mount Gayo, Gayo people, Aceh Mandheling, and Takengon Mandheling.

The other is the North Sumatra region, composed of four producing areas: Lake Toba, Lintong, Mandailing people, and Batak people.

Aged Coffee Bean Processing Method

Aged coffee beans do not simply refer to green coffee beans that have been stored for a long time—this is not permissible, as green coffee beans will also deteriorate over time. They will change from fresh green to white, then to yellow, becoming bland and tasteless, and may even develop insects. Similar to aged wines, green beans must undergo proper processing and long-term storage before they can be called true "aged coffee."

So-called aged coffee beans refer to: green beans that are allowed to age naturally through extended storage time (typically 2-3 years). These changes include reduced acidity, color changes, and increased bean density.

The storage environment must be cool and well-ventilated. Due to the relatively dark storage environment and extended time period, aged coffee often has complex flavors similar to mold or commonly described as burlap bags or leather.

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