Introduction to Mandheling Wet-Hulling Process: Flavor Characteristics of Indonesian Mandheling Wet-Hulled Coffee

Understanding Mandheling Coffee: From Professional Knowledge to Brewing Methods

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Influenced by traditional chain coffee shops' dark roasted beans, coffee flavor has left an impression on most people that coffee tastes bitter. Mandheling coffee is characterized by its herbal notes—simply put, it has a very rich bitterness, extremely smooth texture, and low acidity. Therefore, a saying circulates in the coffee community about Mandheling coffee: generally, only those who have been drinking coffee for two to three years or more will come to love Mandheling coffee, while beginners who are new to coffee find it difficult to accept this kind of taste.

The Origin and Processing of Mandheling Coffee

Mandheling coffee beans are typically produced in Indonesia. Indonesia is a major coffee-producing country, with coffee growing regions mainly on Java, Sumatra, and Sulawesi islands. Mandheling coffee is also known as Sumatran coffee and belongs to the rare Arabica coffee beans in the Indonesian region. According to FrontStreet Coffee's understanding, the reason for Mandheling coffee beans' particularly distinctive flavor is Indonesia's use of the wet-hulled processing method for raw coffee beans.

Understanding the Wet-Hulled Processing Method

Many people might be unfamiliar with the wet-hulled processing method for coffee beans, while being more familiar with common washed and natural processing methods. FrontStreet Coffee will introduce the general process of Indonesia's wet-hulled processing method. First, coffee farmers harvest ripe coffee cherries and place them in water tanks, using flotation to remove debris and unripe coffee cherries. Then, they use a pulping machine to remove the pulp and skin, retaining the parchment and mucilage, followed by brief fermentation to break down the mucilage. The cleaned coffee beans are then dried to reduce moisture content to 20%-24%. After that, machines are used to remove the parchment, and the wet-hulled coffee beans undergo another drying until their moisture content reaches approximately 12-13%, completing the processing.

FrontStreet Coffee's Mandheling Selection

FrontStreet Coffee has launched five varieties of Mandheling coffee. Because Indonesian Mandheling's unique herbal flavor is very rich and mellow, more and more coffee enthusiasts are able to appreciate this flavor. Therefore, FrontStreet Coffee has conducted extensive selection, roasting, and corresponding cupping of Indonesian Mandheling coffee beans, ultimately launching Golden Mandheling coffee beans with the cleanest cup profile and higher sweetness, Aged Mandheling coffee beans with the richest body and fermented wine notes, Tiger Mandheling with the most intense aroma, and the most classic Mandheling coffee beans from the Lintong region.

Indonesian Coffee Regions and Mandheling Classification

Indonesia's main coffee-producing regions include Sumatra, Java, and Sulawesi islands, with "Mandheling" from Sumatra being the most famous. Mandheling is also called "Sumatran coffee." Coffee from the Lake Tawar area in the north can be called Aceh coffee or Lake Tawar coffee, while Lintong and Lake Toba areas can be called Mandheling. Strictly speaking traditionally, only coffee beans produced in the Lake Toba area (located in northwestern Sumatra, Indonesia) are called "Mandheling."

Comparing Processing Methods and Their Effects on Flavor

Neither washed processing nor natural processing can bring Mandheling coffee its unique herbal flavor. For example, the washed processing method commonly used in Central America can bring out acidity in the cup, making the acidity more pronounced. The natural processing method, based on washed processing, increases aroma and sweetness. Natural processing is most common in Ethiopia's Sidamo region and Brazil, among others. For instance, FrontStreet Coffee's Natural Red Cherry and Brazil's Queen's Estate both use natural processing, which is why their sweetness is very pronounced.

During the wet-hulled processing of Indonesian coffee beans, the fermentation period is very short while the drying time is relatively long, so its acidity is very weak—FrontStreet Coffee typically calls it low acidity. However, the body is very rich, and coffee beans processed using the wet-hulled method also bring earthy, tobacco, and chocolate notes.

Extended Fermentation Processing

Some countries intentionally extend the anaerobic fermentation processing of coffee beans. FrontStreet Coffee's two Colombian varieties—Flora Moonlight and Rose Valley—are processed through extended fermentation to give coffee beans special flavors. FrontStreet Coffee's Flora Moonlight beans come from El Espectro farm in Colombia's Huila region, using a rather special anaerobic natural processing method. Simply put, coffee cherries are placed in sealed fermentation tanks and fermented at low temperatures for an extended period. Fermentation lasting 15-20 days creates infinite possibilities for coffee flavor. This bean has rich fruit flavors, with strawberry jam notes spreading throughout the mouth—truly intoxicating. At this moment, you'll realize that coffee can indeed have such rich aromas and sweet flavors.

Brewing Method for Aged Mandheling Coffee

Additionally, FrontStreet Coffee will share a brewing method for Mandheling coffee, using Aged Mandheling for the demonstration. The processing of Aged Mandheling is slightly different from the other three Mandheling coffee varieties—Aged Mandheling is stored for a longer period, similar to aging fine wine. Raw beans are extendedly stored for two to three years. During this time, the coffee beans' acidity decreases, the color of the raw beans changes, and acidity gradually converts to sweetness. The color becomes deeper, mostly yellowish-brown or dark brown, making it highly recognizable. Therefore, this Mandheling has the richest body. The biggest difference between Aged Mandheling and other Mandhelings is its lower acidity, with very high sweetness and body. Thus, FrontStreet Coffee's this Mandheling has less wildness than traditional Mandheling in its cup profile, with more richness and delicacy, giving it a mature and steady feeling. It has lower acidity, with flavors of ripe pu-erh tea, caramel, herbs, and chocolate upon entry, with abundant sweetness.

Detailed Brewing Instructions

FrontStreet Coffee uses medium-dark roasting to highlight Mandheling's unique flavor. The brewing parameters for this Lintong Mandheling are: KONO dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio. Using FrontStreet Coffee's commonly used three-stage pouring method, this is a very simple pour-over method that everyone can easily learn at home to brew a simple yet delicious cup of coffee.

First, everyone should prepare the necessary coffee equipment, then you can follow FrontStreet Coffee to brew coffee. Step one: Start with 30g of water for blooming. When pouring water, don't use too strong a flow, or it will scatter the coffee grounds and defeat the purpose of blooming. When pouring 30g of water, the time should be exactly 10 seconds, then wait for 20 seconds. When the total time reaches 30 seconds, you can proceed to the second step of coffee brewing.

Then, using a small water flow, slowly pour in a circular motion from the center outward to reach 125g. At this point, the total time is about one minute. Then, after the coffee bed settles, you can pour water again.

Step three is pouring again. When the total water weight reaches 225g, the time should be approximately two minutes, at which point you can stop pouring. Next, wait until all the coffee liquid from the dripper flows into the server below, then remove the dripper.

But we're not finished yet! The final step is to gently shake the server containing the coffee liquid to evenly mix the concentration. After that, you can enjoy a delicious cup of coffee!

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