Tiger Mandheling Flavor Profile Taste Characteristics Story Mandheling Coffee Bean Growing Environment

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What are the flavor and taste characteristics of Tiger Mandheling? What is its growing environment?

Tiger Mandheling differs slightly from other Mandheling varieties, with main cultivars being Caturra, Typica, and Sidikalong. Caturra offers citrus and lemon acidity in taste, requiring regular and quantitative fertilization to maintain its sweetness and stable production capacity. Typica provides a persistent sweet aftertaste but has low resistance to leaf rust disease. This combination also gives Tiger Mandheling a more uniform taste with high clarity, featuring nut, cream, and dark chocolate flavors.

Caturra has lemon or citrus acidity in taste. In terms of sweetness, it cannot compare to Typica and Bourbon because Caturra's sweetness depends on the frequency and dosage of fertilization by growers. It has high production capacity, but to maintain production, continuous fertilization and pruning are necessary, resulting in short trees with many branches. Although production capacity increases, due to the 2-year harvest period and higher care costs, yield remains somewhat limited.

Typica is the variety closest to the original species. The beans are slightly elongated, like stretched eggs, and are called Arabigo or Criollo in Central America. It has clean lemon acidity, sweet aftertaste, and low resistance to leaf rust disease, making care difficult. The tree has low fruit yield, plus a long harvest period (once every 2 years), resulting in limited production.

Compared to Mandheling from other regions in Sumatra, Aceh Tawar Lake variety offers more creamy aroma and honey sweetness, with less herbal flavor. Friends who enjoy rich coffee flavors with full body but dislike the characteristic herbal taste of Mandheling can add this Tiger Mandheling to their preferred list!

Coffee Information

• Estate: Tiger Mandheling
• Region: Aceh
• Altitude: 1200 meters
• Variety: Local native species
• Processing: Wet Process

Flavor Description

This is nearly an acid-free coffee with clean taste and few impurities. It has a very rich oily texture, with light almond notes in the front, followed by dark chocolate, orange peel, pear, and woody characteristics in the middle. The caramel sweetness in the aftertaste is persistent, with noticeable bittersweet notes. The heavy creamy texture and aroma will make you fall in love with this coffee.

This Tiger Mandheling has a relatively balanced taste, with prominent cream, dark chocolate, and nut flavors.

FrontStreet Coffee's Recommended Brewing Methods

V60 Pour-Over

• Dripper: Hario V60
• Water Temperature: 88°C
• Grind Size: Fuji Royal grind level 4
• Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly to 225g. Total extraction time around 2:00.

Analysis: Using three-stage brewing to clearly define the front, middle, and back flavors of the coffee. Because V60 has many ribs and drains quickly, pausing the pour can extend extraction time, better extracting the nut and chocolate flavors from the later stages.

Flavor: Multi-layered, overall clean, lighter body, persistent caramel sweetness in the aftertaste, with a hint of bitterness.

KONO Pour-Over

• Dripper: KONO dripper
• Water Temperature: 88°C
• Grind Size: Fuji Royal grind level 4
• Brewing Method: Water-to-coffee ratio 1:14, 17g coffee grounds. First pour 25g water for 30s bloom. Second pour to 238g. Total extraction time around 2:30.

Analysis: The KONO dripper doesn't have many ribs at the bottom, and the filter paper fits tightly against the dripper, restricting airflow. This allows water and coffee grounds to have longer contact time in the dripper, ensuring adequate extraction time and rate for coarse grinding. This enables full extraction of the coffee grounds, enhancing the rich body and concentrating the flavor.

Flavor: High balance, clean, heavy and solid body, persistent dark chocolate aftertaste.

Siphon Brewing

• Equipment: Hario Siphon
• Water Temperature: 89°C
• Grind Size: Fuji Royal grind level 3.5
• Method: Recommend 20g for 2 servings, water-to-coffee ratio 1:12. Add 240g hot water to the bottom chamber. Use post-addition method - wait for bubbles, measure temperature at 89°C, then add coffee grounds. Stir 4-5 times, bloom for 30 seconds, extract for about 30 seconds, then turn off heat. Finally, stir quickly 2-3 times and let the coffee liquid flow down naturally.

Analysis: Siphon coffee is heated by flame, creating high, medium, and low temperature differences during brewing, thus creating rich flavor variations. At high temperatures, Tiger Mandheling coffee aroma is very rich with quality herbal aroma. When temperature drops to 70°C, it presents rich and full nutty texture, and caramel sweetness gradually emerges completely.

Flavor: Smooth texture, rich body, prominent herbal and dark chocolate notes, with outstanding caramel sweetness.

AeroPress Brewing

• Equipment: AeroPress
• Water Temperature: 85°C
• Grind Size: Fuji Royal grind level 3.5
• Method: For AeroPress inverted preparation, recommend adding 20g coffee grounds, water-to-coffee ratio 1:15. First pour 100g of 85°C water, stir 3-5 times to fully wet the grounds, let sit for 30s. Add remaining hot water to 300g, let sit for 30s, then stir for 5s. At 1 minute 50 seconds, flip and press down vertically at even speed. Total time around 2:30.

Analysis: AeroPress materials have the advantages of slow heat dissipation and minimal temperature loss. Using 85°C water with appropriate pressure brews low-acidity, bitterness-free coffee with clean and smooth texture. Complete immersion brewing maximizes and ensures even extraction, fully preserving Tiger Mandheling's flavor. The pressurized extraction during pressing yields richer body than other immersion methods. AeroPress filter paper has high density, producing very clean coffee that enhances sweetness and creates smoother texture.

Flavor: Richer body, refreshing herbal taste, medium caramel sweetness and nutty chocolate notes.

French Press Brewing

• Equipment: French Press
• Water Temperature: 88-89°C
• Grind Size: Fuji Royal grind level 4
• Method: 20g coffee beans, water-to-coffee ratio 1:14. Pour 88°C water into French press to 280g, start timing. Cover with French press lid, keeping filter screen at the highest position. Wait 2.5 minutes, then press filter to bottom.

Analysis: Using immersion extraction, with faster extraction at the beginning and slower later. Coffee grounds are completely soaked in water for even extraction, making Tiger Mandheling taste balanced and less likely to produce bitterness. Using metal filter screen to press and filter grounds retains rich oils, increasing smooth texture and enhancing body and caramel sweetness.

Flavor: Balanced taste, rich texture, good oils, with slight sweetness.

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