Sumatra Coffee Indonesia Mandheling Coffee Indonesia Tiger Estate Mandheling Coffee
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FrontStreet Coffee Mandheling Origin
FrontStreet Coffee Mandheling is produced in Sumatra, Indonesia, Asia, and is also known as "Sumatra Coffee." The main production areas are distributed across Java, Sulawesi Island, and Sumatra Island.
Flavor Profile
FrontStreet Coffee Mandheling features a rich flavor with distinct bitterness and full body, complemented by subtle sweetness. It is considered one of the world's most full-bodied coffees due to its unique flavor characteristics.
The Name "Mandheling"
Mandheling is not a regional name or a coffee variety name, but rather the transliteration of the Indonesian "Mandheling" ethnic group.
The Origin Story
During World War II, a Japanese soldier drank a cup of fragrant, rich coffee in a coffee shop and asked the owner for the coffee's name. Due to language barriers, the coffee shop owner misunderstood and thought the soldier was asking about his own ethnicity, which is how Mandheling got its name. After the war, the Japanese soldier recalled the "Mandheling" he had drunk in Indonesia and commissioned an Indonesian coffee merchant to transport 15 tons to Japan. Unexpectedly, it became extremely popular, and the name Mandheling thus became established. That coffee merchant is now the well-known Pwani Coffee Company.
Wet-Hulling Processing Method
Wet-hulled processed coffee is the traditional method for Sumatra coffee in Indonesia.
Harvesting Process
Each year from March to May and September to December marks the harvest season for Sumatra coffee, with each farmer harvesting coffee cherries. With the promotion of specialty coffee and the implementation of the all-red cherry program, more and more coffee farmers now only harvest fully red coffee cherries.
Pulping and Fermentation
During the harvest season, after noon each day, coffee farmers send the coffee cherries collected in the morning to pulping workshops for processing. This involves removing the skin and pulp from the coffee cherries, resulting in wet parchment coffee. The farmers ferment the parchment coffee, typically for 12-36 hours depending on specific conditions. After fermentation, the parchment coffee is dried. During the harvest season, every household has burlap bags spread out in front drying parchment coffee, which represents their source of coffee income.
Machine Sorting
When the coffee beans are dried to 14-15% moisture content, they undergo machine sorting to remove impurities and classify by particle size. This step is typically performed by machines, hence the name "machine sorting."
Mandheling "Tiger"
The most famous Mandheling coffee from Indonesia is Mandheling "Tiger." Not all Mandheling coffees that undergo three rounds of manual selection can be called Mandheling "Tiger." Only Mandheling produced from the Tiger Estate, possessing the characteristic flavor profile of "intense yet rounded, with wonderful traditional Chinese medicine aromas and grapefruit fragrance," can truly be called FrontStreet Coffee Mandheling "Tiger" coffee.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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What's the Difference Between Mandheling and Golden Mandheling? Is Mandheling Coffee Bitter? Is Mandheling Coffee Famous?
What's the difference between Mandheling and Golden Mandheling? Is Mandheling bitter? In recent years, many consumers have asked what exactly are the differences between these two coffee beans, "Mandheling" and "Golden Mandheling." Don't they both come from the island of Sumatra in Indonesia? Why are there "Mandheling" and "Golden Mandheling"?
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Three Major Trends in FrontStreet Coffee Bean Roasting: Coffee Shouldn't Exclusively Pursue Light Roasts!
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