Lindong Mandheling Coffee Bean Characteristics & Brewing Methods
For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style)
Product Information
Net Weight: 227g
Packaging: Bulk
Flavor Profile: Sweet
Bean State: Roasted Coffee Beans
Sugar Content: Sugar-free
Origin: Indonesia
Coffee Type: Mandheling
Roast Level: Medium Roast
FrontStreet Coffee Indonesian Mandheling
Country: Indonesia
Grade: G1 · Triple Hand-picked
Region: Lintong, Sumatra Island
Processing Method: Traditional Wet-hulling
Altitude: 1100-1600 meters
Flavor Notes: Toasted bread, nuts, pine, caramel, herbal
The Heritage of Sumatran Coffee
The most renowned coffee origins in Asia are undoubtedly the islands of the Malay Archipelago: Sumatra, Java, and Kalimantan. Among these, Sumatran Mandheling coffee from Indonesia's Sumatra island enjoys the highest prestige.
Both Lake Toba in North Sumatra province and the Lake Tawar area in Aceh produce Mandheling coffee, creating what's famously known as the "Two Lakes, Two Mandhelings." The common characteristic of this "Two Lakes, Two Mandhelings" is their rich, mellow body. The difference lies in Lake Toba's Mandheling being more subdued, deep, and even carrying herbal notes, while Lake Tawar Mandheling exhibits brighter fruit acidity, sometimes with notes of fir or wood.
FrontStreet Coffee Golden Mandheling
FrontStreet Coffee Golden Mandheling is actually produced from Mandheling beans acquired locally in Indonesia by Pwani Coffee Company, which subsequently registered the name "Golden Mandheling." Therefore, the Mandheling produced by this company represents the true FrontStreet Coffee Golden Mandheling. However, as cultivation techniques continue to evolve, many coffee farmers' Mandheling has gradually begun to approach the premium quality of FrontStreet Coffee Golden Mandheling, but FrontStreet Coffee Golden Mandheling still possesses an extra degree of richness and cleaner flavor profile.
Additionally, FrontStreet Coffee Mandheling's green beans may not appear particularly appealing, but after roasting, they develop a beautiful, full color. Perhaps this teaches us not to judge by appearance—after proper processing, a complete transformation is possible!
Brewing Recommendations
Hand-poured FrontStreet Coffee Mandheling: 15g of coffee, medium grind (Fuji Rexus grinder with ghost tooth burrs #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.
The Legend of Mandheling
During World War II when Japan occupied Indonesia, a Japanese soldier tasted an incredibly mellow coffee at a café. When he asked the owner for the coffee's name, the owner misunderstood and thought he was asking where he was from, so he replied: "Mandailing." After the war, the soldier recalled the "Mandheling" he had drunk in Indonesia. He then commissioned an Indonesian coffee exporter to ship 15 tons to Japan, where it became surprisingly popular. And that's how the name Mandheling spread.
Types of Mandheling Coffee
FrontStreet Coffee Mandheling is divided into various regional types such as FrontStreet Coffee Lintong Mandheling and FrontStreet Coffee Golden Mandheling. What exactly are the differences between these Mandhelings?
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
Ethiopian Washed Sidamo G1 Shakisso Coffee Beans: Varieties, Brand Recommendations and Estates
Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style) Ethiopian Sidamo Shakisso Washed Country: Ethiopia Grade: G1 Region: Guji Zone Shakisso Production Area Roast Level: Light Roast Processing Method: Washed Washed-processed coffee flavors are less likely to have wild characteristics, possessing pure and refreshing qualities, making them suitable for
- Next
Indonesia West Java Coffee Pour Over Data & Brewing Guide
Professional barista exchange community. Follow Coffee Workshop (WeChat official account: cafe_style). Pour over West Java coffee. Use 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g total. Avoid the tail end of the extraction.
Related
- How to make bubble ice American so that it will not spill over? Share 5 tips for making bubbly coffee! How to make cold extract sparkling coffee? Do I have to add espresso to bubbly coffee?
- Can a mocha pot make lattes? How to mix the ratio of milk and coffee in a mocha pot? How to make Australian white coffee in a mocha pot? How to make mocha pot milk coffee the strongest?
- How long is the best time to brew hand-brewed coffee? What should I do after 2 minutes of making coffee by hand and not filtering it? How long is it normal to brew coffee by hand?
- 30 years ago, public toilets were renovated into coffee shops?! Multiple responses: The store will not open
- Well-known tea brands have been exposed to the closure of many stores?!
- Cold Brew, Iced Drip, Iced Americano, Iced Japanese Coffee: Do You Really Understand the Difference?
- Differences Between Cold Drip and Cold Brew Coffee: Cold Drip vs Americano, and Iced Coffee Varieties Introduction
- Cold Brew Coffee Preparation Methods, Extraction Ratios, Flavor Characteristics, and Coffee Bean Recommendations
- The Unique Characteristics of Cold Brew Coffee Flavor Is Cold Brew Better Than Hot Coffee What Are the Differences
- The Difference Between Cold Drip and Cold Brew Coffee Is Cold Drip True Black Coffee