Sumatra Golden Mandheling Coffee Flavor Characteristics

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Coffee Origin Information

Country: Indonesia - Aceh

Region: Gayo, Aceh

Processing Method: Semi-washed

Altitude: 1100-1400 meters

Variety: Arabica

Name: Indonesia - Sumatra Golden Mandheling

Flavor Description: Full body, high viscosity, creamy, chocolate

The Story of Golden Mandheling

For many years, Golden Mandheling has been a highly popular Mandheling product in the Taiwanese market. Its unique cream, dried fruit characteristics and rich, full-bodied texture have always maintained a large group of dedicated enthusiasts.

Our coffee bean sourcing team visited the Gayo growing region in northern Sumatra to explore the area firsthand. At the same time, we cupped numerous batches of samples from even smaller plots within the Gayo region. Additionally, we conducted repeated cupping tests to examine the relationship between different bean sizes and flavor profiles.

Sumatra's Coffee Growing Regions

As Indonesia's main coffee-producing island, Sumatra can be broadly divided into three major coffee growing regions: Gayo Mountain in the northern Aceh province, Lake Toba in North Sumatra province (Linton district), and Mangkuraja in the southern Bengkulu province.

The Gayo region, surrounding the picturesque Lake Tawar, benefits from abundant annual rainfall averaging 2200mm and excellent average altitude - approximately [specific altitude missing in original] meters, along with volcanic soil conducive to coffee cultivation. This area typically features coffee cultivation by independent small-scale farmers who utilize shade trees to enhance coffee quality.

Gayo Region Characteristics

Unlike the Linton Mandheling from another Indonesian specialty coffee origin, Gayo region coffee exhibits more restrained and subtle characteristics, typically featuring a very full-bodied texture and rich chocolate, dried fruit flavors.

After multiple rounds of cupping, we specifically selected coffee from small farmers in the Gayo region. Beyond being the highest G1 grade, it undergoes a triple-picked process, resulting in both excellent flavor expression and an extremely low proportion of defective beans.

Brewing Recommendations

FrontStreet Coffee recommends the following brewing parameters:

Pour-over (V60): Grind size 4 (Japan Fuji R440), water temperature 88°C

French Press: Grind size 4.5, water temperature 90°C

AeroPress: Grind size 4, water temperature 86°C

Siphon: Grind size 4, water temperature [temperature missing in original]

Important Notice :

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