Recommended for Beginners - P.W.N Mandheling G1 Golden Mandheling Specialty Coffee Beans

Beginner's Recommendation - FrontStreet Coffee's P.W.N Mandheling G1

FrontStreet Coffee's Mandheling is a very special coffee. With medium-dark roasting, you can taste its unique pine and spice notes, as well as an incredibly rich body. It's a coffee bean full of rustic, wild character, and also one of the top single-origin choices for friends who love strong, bitter black coffee.

What is Mandheling?

Indonesia, known as the "Land of a Thousand Islands," is a coffee-producing country with a long history. Coffee cultivation began in 1696. After 300 years of development, coffee cultivation is still primarily carried out by small farmers using organic methods, with hand-picking and selection of coffee beans ensuring quality. Coffee is grown across various islands in Indonesia, with flavors varying due to different geographical environments.

Elegant-flavored Arabica is mainly distributed in northern Sumatra, Sulawesi, and higher elevations of Java Island. Although it accounts for only about 10% of Indonesia's coffee production, the excellent reputation of Mandheling, Golden Mandheling, Sulawesi coffee, and Aged Mandheling has made Indonesian coffee famous in the specialty coffee world for decades.

Indonesian coffee originated on Java Island and is now primarily distributed across other islands. Sumatra Island, Bali Island, and Sulawesi are all important local coffee-producing regions we often hear about. Sumatra coffee is legendary in the coffee world and one of the world's earliest large-scale coffee cultivation areas. Most comes from Aceh Province in the north and North Sumatra Province south of Aceh (abbreviated as "North Sumatra"). The two main producing areas are centered around famous local volcanic lakes, Lake Toba and Lake Tawar, traditionally called the Lintong producing area and the Aceh producing area. Volcanoes have brought fertile soil to Sumatra, and coffee here usually carries creamy, chocolatey, and earthy aromas, discovered by Japanese people many years ago.

Legend has it that during the Second World War when Japan occupied Indonesia, a Japanese soldier drank an incredibly fragrant and mellow coffee in a cafe. When he asked the shop owner about it, the owner misunderstood and thought he was asking "Where are you from?" and replied: "Mandailing." After the war, the Japanese soldier recalled the "Mandheling" he had drunk in Indonesia and commissioned locals to ship 15 tons to Japan, which became surprisingly popular. Thus, the name Mandheling spread. Today, Mandheling has not only become a classic in specialty coffee history but also represents high-quality Arabica coffee from Sumatra Island, sought after by coffee connoisseurs worldwide.

Why Choose FrontStreet Coffee's P.W.N Mandheling G1?

Indonesian green bean grading is based on the number of defective beans and size. Simply put, fewer defects and larger beans mean higher coffee grades. Indonesia's general quality requirements are no live insects, no moldy or rotten beans, maximum moisture content of 12.5%, and impurity rate less than 0.5%. Grading by defect rate (based on 300g), Grade standards are mainly divided into 6 levels, namely G1-G6.

PWN Company, which has perfected the screening process, strictly follows 1 machine selection + 3 manual selections for G1 grade Mandheling, ensuring complete removal of defective beans and greatly reducing the defect rate. Additionally, before packaging, PWN Company places green beans in machines for density color screening, making Golden Mandheling coffee uniform and translucent.

Mandheling coffee's fame originated from Pawani Coffee Company (PWN) successfully launching Mandheling in the Japanese market. Unlike many local Indonesian green bean merchants, PWN Company is the exclusive supplier of high-grade Golden Mandheling coffee, contracting the best Mandheling coffee-producing regions in Indonesia, where the produced Mandheling beans are all superior products. After FrontStreet Coffee acquired the high-quality Golden Mandheling coffee, they couldn't wait to taste it through cupping after roasting. It has extremely high cleanliness, with clear and transparent various aromas, noticeable sweetness, and a rich, solid body.

FrontStreet Coffee's Golden Mandheling Optimal Pour-Over Method

FrontStreet Coffee's Golden Mandheling coffee has complex aromas. To taste the best flavor and texture, FrontStreet Coffee recommends using freshly roasted coffee beans for brewing. Coffee beans reach their optimal flavor period 4-7 days after roasting. Past this deadline (about one and a half months), the aroma will gradually fade and develop woody defect flavors. FrontStreet Coffee believes coffee bean freshness is particularly important, so shipped coffee beans are freshly roasted within 5 days. Plus logistics and shipping time, you can start tasting upon receipt.

FrontStreet Coffee's brewing approach for each coffee bean is based on the characteristics presented during cupping. For example, FrontStreet Coffee's Golden Mandheling coffee has flavors of herbs, dark chocolate, caramel, nuts, and pine. This type of rich-toned bean, besides FrontStreet Coffee's Golden Mandheling, also includes FrontStreet Coffee's Jamaica Blue Mountain and FrontStreet Coffee's Brazil Queen Estate. FrontStreet Coffee's baristas will use Kono drippers.

The Kono's ribs don't reach halfway up the dripper height. This design is actually to ensure the filter paper clings tightly to the dripper wall after wetting, limiting airflow. This increases the water absorption time of coffee grounds, resulting in more uniform overall extraction and enhanced rich mouthfeel. Additionally, the concave skeleton at the bottom of the Kono dripper is a key design that allows subsequent brewing to produce a siphon effect.

Because dark-roasted coffee beans are looser and have strong water absorption, they easily lead to over-extraction from absorbing too much water, making the brewed Mandheling coffee bitter and astringent. Therefore, FrontStreet Coffee will adjust the grind to be coarser and brew with slightly lower temperature water.

Recommended brewing parameters: Water temperature: 87-88°C, Coffee grounds: 15 grams, Ground-water ratio: 1:15, Grind size: Medium grind (70% pass rate through China standard #20 sieve)

The brewing method uses three-stage water pouring. Dividing into three stages can better express the rich mouthfeel and caramel sweetness of FrontStreet Coffee's Golden Mandheling coffee. The first bloom stage pours 30ml of water, completely wetting the coffee grounds for degassing, to better extract coffee flavor substances in subsequent stages. The second stage pours 100ml, mainly to bring out the golden foam of FrontStreet Coffee's Golden Mandheling and raise the coffee bed. The final stage gently pours 95ml in the center. Wait for all coffee liquid to filter through, then remove the dripper and gently shake the coffee in the pot to mix evenly.

Hand-poured FrontStreet Coffee's PWN Golden Mandheling coffee has rich spicy and herbal flavors, overall presenting a rich, sweet-bitter mouthfeel, accompanied by caramel notes and aromas of chocolate, cedar, and roasted nuts. The aftertaste is like aged Pu-erh tea, with very rich layers.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473