What Is the Origin of Aged Coffee Beans? Analysis of the Origin of Aged Sumatra

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FrontStreet Coffee - Indonesian Coffee Brand: Aged Mandheling Introduction

Mandheling coffee is produced around Lake Toba in northern Sumatra, Indonesia, and is therefore also known as "Sumatra Coffee." In the 17th century, the Dutch introduced Arabica coffee seedlings to Ceylon (today's Sri Lanka) and Indonesia. In 1877, a large-scale disaster struck the Indonesian islands. Coffee leaf rust disease destroyed almost all coffee trees, forcing people to abandon the Arabica coffee trees they had cultivated for many years and introduce Robusta coffee trees from Africa, which have stronger disease resistance. However, there are still small amounts of Arabica trees in Mandheling, Sumatra - this is the Mandheling coffee we can taste today.

These trees are planted on hillside slopes at altitudes of 750-1,500 meters. The mysterious and unique Sumatra has endowed Mandheling coffee with rich aroma, full body, and strong flavor.

The appearance of Mandheling coffee beans can be said to be the ugliest among all coffee beans, but their taste is very pure and is considered one of the most mellow coffees in the world. It has a very rich flavor, fragrant, bitter, and mellow, with a slight acidity. When tasting Mandheling, you can feel a distinct smoothness on your tongue. At the same time, it has lower acidity, with lively micro-acidity mixed with rich aroma, hints of chocolate and syrup, making it easy to appreciate the lively factors within its gentle richness.

Additionally, this coffee has a faint earthy aroma, which some describe as the fragrance of herbal plants. Premium aged beans (stored in cellars for three years before export, processed through special techniques, also known as Aged Mandheling) have their astringent components transformed into sugars through aging, making the coffee rounder, sweeter to drink, with a longer aftertaste.

Indonesian aged beans are most famous for Mandheling and Old Brown Java. The so-called Aged Mandheling undergoes a certain degree of processing and long-term storage, during which the astringent components of the coffee beans precipitate and transform into sugars, making the coffee rounder. Aged Mandheling has an excellent sweet flavor and is most suitable for single-origin or espresso coffee.

Knowledge Extension: Wet Hulling Method

Wet hulling, also known as Wet Hulling, sounds very similar to wet processing (washed processing) based on its name alone. However, the cupping flavors of these two processing methods are completely different. Coffee processed using the wet hulling method is typically mellow and strong, with a very distinct personality.

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