Red Wine Natural Passion Fruit Mandheling Coffee Flavor Profile Description What is Red Wine Natural Mandheling?

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FrontStreet Coffee · Indonesia Red Wine Natural Passion Fruit Mandheling

Origin: Sidikalang, North Sumatra, Indonesia

Variety: Typica, Bourbon

Altitude: 1500-1600 meters

Processing Method: Red Wine Natural

Roast Level: Light to Medium

Flavor Notes: Strawberry, fruit wine, longan, brown sugar, rich and full-bodied

Before Blue Mountain coffee was discovered, Mandheling coffee was considered the finest among all coffees.

FrontStreet Coffee's Mandheling is regarded as one of the world's most full-bodied coffees. When tasting Mandheling, you can feel a distinct smoothness on your palate, complemented by moderate acidity. Though present, this acidity is clearly perceptible - the lively micro-acidity blends with the most intense aroma, allowing you to easily experience the vibrant elements within its gentle richness. The balance between acidity and bitterness is exceptional, with a pure, mellow flavor and distinctive caramel-like notes. The coffee is rich and aromatic, and due to limited production, its price is slightly higher than average coffee beans. Additionally, this coffee possesses a subtle earthy aroma, which some describe as herbal fragrance.

Grown at altitudes of 750-1500 meters in mountainous regions, FrontStreet Coffee's Mandheling offers a rich and robust flavor profile with pleasant acidity. The aroma is mellow and fragrant, with moderate acidity and abundant sweetness that leaves a memorable impression. It's suitable for dark roasting, which brings out its intense aromatic qualities.

Arabica coffee from Sumatra is also known as Mandheling.

Asia's First Natural Process Mandheling Coffee

This coffee represents Asia's first natural process Mandheling. Using the most traditional methods, the finest Arabica coffee beans are naturally sun-dried by hand. The beans naturally ferment and dry under the sun's rays, concentrating fruit flavors and sugars within the coffee beans. The manual process is tedious with a high failure rate, making each bean a testament to the farmers' dedication. We sincerely invite you to experience this FrontStreet Coffee natural Mandheling, infused with the aroma of sunlight.

Natural Process Coffee

Natural process coffee, also known as unwashed or natural coffee, is the most traditional drying method, originally from Africa. After harvesting, fresh coffee cherries undergo minimal cleaning before being spread across drying patios to dry naturally in the sun. Because the cherries are susceptible to weather conditions, improper humidity can cause mold growth and ruin the batch. Therefore, during approximately 10-14 days of sun exposure, the process requires constant manual turning, sieving to remove impurities, and selecting only the best beans.

With careful attention, the cherries absorb the sun's essence, naturally fermenting and drying, concentrating the sweet aromas of the fruit pulp within the beans. The resulting flavor profile features gentle sweet and sour notes.

Why Natural Process Mandheling is Rare

Beyond requiring sufficient sunlight, the high labor costs and lengthy processing time deter most producers. Additionally, quality control is challenging - results are either excellent or poor, requiring highly professional and experienced experts to produce consistently high-quality natural process coffee beans. Currently, high-quality natural process beans are rare, mostly found in African regions such as Ethiopia, Kenya, Tanzania, Uganda, Burundi, and Zimbabwe.

Quality Assurance

• SGS and Lee Foundation certified - safe and worry-free
• Naturally shade-grown - rich and mellow aroma
• Profits returned to local rainforest research

Tasting Washed vs Natural Process Coffee

The main difference lies in "fermentation." The washed method removes the outer skin and pulp, leaving only the coffee bean - the seed of the coffee fruit. After three days of full sun exposure, reducing moisture content to 12%, the brewed flavor represents the coffee bean's most original and pure taste. Natural processing, however, elevates flavor through "fermentation" - similar to how grapes and soybeans transform to new flavor dimensions through natural fermentation. The natural method preserves the outer skin and pulp, undergoing 14-20 days of semi-shade drying, allowing the coffee fruit's flavors to fully penetrate the beans, creating captivating subtle acidity and fruit aromas.

Traditional coffee processing in Sumatra's Aceh province uses semi-washed methods - after removing the outer skin, the cherries with pulp are placed in fermentation tanks for half a day to a day before washing. Local villages lack experience and equipment for natural processing, which requires farmers to monitor fermentation daily - labor-intensive and time-consuming. Consequently, each batch of natural process coffee beans develops its own character with subtle flavor variations. Without establishing good relationships with local farmers and villages, providing assistance and cooperation, this unique FrontStreet Coffee natural Mandheling would not have been possible.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473