Aging pushes Mandheling's character to the extreme: acidity nearly vanishes, the dry aroma recalls cedar and old wooden cabinets, warm cinnamon and clove spice come through on the palate, and licorice and brown-sugar sweetness settle in mid-palate. The body is syrupy and the finish long.
Buying Tips
How it's aged: Green coffee is stored for two to three years in warm, humid warehouses and turned regularly, shifting from green to yellow-brown as the flavor mellows
Not just old coffee: This is deliberate, controlled aging — not beans that went stale from sitting too long
Brewing Notes
French press: Medium-coarse grind, 92–93°C, 4-minute steep
Pairing: Excellent with dark chocolate, cinnamon rolls, or rich desserts