How to Distinguish Indonesian Mandheling Varieties? How to Brew Golden Mandheling Coffee~

Indonesia is a major coffee-producing country, consisting of numerous islands, mainly Sumatra, Java, Sulawesi, New Guinea (some parts have become independent), and the tourist destination Bali, all of which are coffee-producing regions. Among these, the most well-known are undoubtedly FrontStreet Coffee's Golden Mandheling and Kopi Luwak coffee beans.

FrontStreet Coffee's Golden Mandheling is produced from old Typica varieties around Lake Toba in Lintong and must be carefully selected, possessing that unique aroma to qualify for this grade. Unlike regular Mandheling which is machine-harvested, FrontStreet Coffee's Golden Mandheling is completely hand-picked and then undergoes fully manual sorting processes, making it the highest grade of Mandheling coffee. Additionally, it receives certification from the local government upon export.

The Lintong region is located in northern Sumatra and stipulates that coffee beans within estates must be hand-harvested. Moreover, they must be processed using the wet-hulled (semi-washed) method for hulling and drying, followed by a hand-picking process of "secondary cleaning plus four manual selections" before they can be considered Golden Mandheling!

In China, when people talk about coffee, they immediately think of Mandheling, mainly because of Mandheling's rich flavor profile and taste. However, it's worth noting that the Mandheling sold in China actually has many classifications. Take Golden Supreme Mandheling for example - it is also divided into PWN and BIWA varieties. The beans marked "PWN" are actually the abbreviation of Indonesia's Pwani company. The Golden Mandheling coffee produced by this company is registered in Indonesia. Therefore, coffee beans produced by Japanese companies in the same region can only be sold as "Golden Supreme Mandheling," with packaging marked "BIWA."

Recommended Brewing Method (Pour-over)

(For 1-2 people): Recommend using 15g of coffee grounds, grind setting 4.5-5, with water temperature around 92 degrees Celsius, water-to-coffee ratio of 1:16.

First pour water for blooming for about 30s, second pour to 150g, third pour to 240g total water. Discard the tail water. Extraction time should be around 3.5 minutes.

(For 3-4 people): Recommend using 25g of coffee grounds, grind setting 4.5-5, with water temperature around 92 degrees Celsius, water-to-coffee ratio of 1:16.

First pour water for blooming for about 30s, second pour to 220g, third pour to 400g total water. Discard the tail water. Extraction time should be around 4.5 minutes.

Adjust with hot water according to personal taste preferences.

How are Mandheling varieties classified?

Mandheling is divided into various regional varieties such as Lintong Mandheling and Golden Mandheling, among others. So what are the differences between these Mandheling varieties?

Golden Mandheling is actually produced from Mandheling beans acquired by the Pwani Coffee Company (PWN) in Indonesia, who then registered the name "Golden Mandheling." Therefore, the Mandheling produced by this company is actually the authentic Golden Mandheling. However, as cultivation techniques continue to evolve, many coffee farmers' Mandheling has gradually begun to catch up to the premium quality of Golden Mandheling, but PWN Golden Mandheling still possesses extra richness and a cleaner taste profile.

Additionally, the raw beans of Mandheling may not look particularly appealing, but after roasting, the mature beans display beautiful color and fullness. This perhaps teaches us not to judge a book by its cover - after some processing, something can be completely transformed!

FrontStreet Coffee Recommendation

To taste the wild charm of wet-hulled Sumatran coffee at its finest, FrontStreet Coffee recommends the PWN Golden Mandheling: purchased by the PWN company, selected by one machine sort and three rounds of hand sorting, the beans are large, uniform, and translucent with a very low defect rate. Roasted medium-dark, it shows rich roasted aromas, and the brewed black coffee is clean, full-bodied, and smooth, with dark chocolate, caramel, and wild herbal notes - perfect for those who dislike sour coffee.

FrontStreet Coffee's pour-over recipe for Golden Mandheling: water at 87-88 degrees Celsius, 15 grams of coffee, a 1:15 coffee-to-water ratio, a grind about the size of coarse granulated sugar, and a three-stage pour. First pour 30g to wet all the grounds and let them degas; second, pour 100g to lift the bed and bring out the golden foam; finally, a gentle center pour of 95g to raise sweetness. The result is a thick, full body with caramel sweetness and chocolate and nut flavors.

If you prefer espresso, the same medium-dark Mandheling character shines on an espresso machine with rich crema and prominent caramel aroma, and it blends beautifully with milk for lattes and Dirty-style drinks.