Golden Mandheling Roasting Insights - Golden Mandheling Cupping Score Data - Golden Mandheling Coffee Price

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PWN Golden Mandheling

Country: Indonesia

Grade: G1 · 3 times hand-selected

Company: PWN

Region: Sumatra Island

Processing Method: Washed

Altitude: 1100-1600 meters

Flavor: Toasted bread, nuts, pine, caramel, herbs

Mandheling

There are really many names for Mandheling on the market: Lintong Mandheling, Golden Mandheling, Top Golden Mandheling, Tiger Mandheling, Manta Mandheling, Emerald Mandheling. In fact, Mandheling is not a region name, place name, port name, nor a coffee variety name. Its name is actually a phonetic error of the Indonesian Mandheling ethnic group.

Mandheling is divided into various regional Mandhelings such as: Lintong Mandheling and Golden Mandheling, etc. What exactly are the differences between these Mandhelings? Locally, coffee beans widely planted in Sumatra and other Indonesian small islands are almost all called Mandheling. According to different regions and different raw bean suppliers, these names are used to distinguish Mandhelings from different regions.

At the end of the 17th century, Typica was transplanted from India to Indonesia. After hundreds of years of cultivation, a variant of Typica has developed in Sumatra. The body is smaller than the original species but retains the delicious taste of Typica. Mandheling coffee beans are relatively large, the bean quality is relatively hard, and defects are prone to appear during the cultivation process. After harvest, they usually need to undergo strict manual selection. If the control process is not strict enough, it can easily cause uneven quality. Additionally, different roasting degrees directly affect the taste, making it a single-origin coffee with more controversy.

Mandheling is also known as "Sumatra Coffee." Both Lake Toba in North Sumatra province and Lake Tawar in Aceh produce Mandheling coffee, which is the famous "Two Lakes, Double Mandheling."

Lake Toba Region

Lake Toba, located in the central part of North Sumatra Province. In 1888, Dutch colonists moved "Java Mandheling" north to the Lake Toba area. Lintong in South Sumatra and the area around Lake Toba can be called Mandheling. The Lintong area is the actual Mandheling producing region. Mandheling is produced from the mountainous area around Lake Toba. This lake is geographically located north of Medan, the capital of Sumatra Island, and belongs to a high-altitude freshwater lake. The average altitude is about 900 meters. The commonly referred Mandheling refers to Typica or its variant coffee beans grown in the mountainous area around Lake Toba.

Lake Toba (Indonesian: Danau Toba, English: Lake Toba) is a volcanic lake located in northern Sumatra Island, Indonesia. This lake is diamond-shaped, 100 kilometers long, 30 kilometers wide, with an area of 1,130 square kilometers, and is a high-altitude lake with an average altitude of about 900 meters. At the same time, it is also the largest volcanic lake in the world.

The Mandheling from the Lintong region has also begun to be subdivided. In recent years, some Mandhelings named after regions have begun to appear on the market (for example: Sidikalang, abbreviated as SDK Mandheling). The meaning of the Lintong region has also gradually narrowed to become the production area near Lintongnihuta.

About "Lake Tawar"

Lake Tawar is located in the Gayo mountainous area in the north of Aceh Province, Sumatra.

Aceh, located at the northernmost corner of Sumatra Island, is a fascinating and complex place. Due to long-term political instability, Aceh is not a region that ordinary people visit. The Gayo mountainous area is located in Aceh Province in the north of Sumatra Island. Coffee in the Gayo mountainous area is planted on the slopes surrounding the town of Takegon and Lake Tawar. The planting altitude in the production area averages between 1,110 and 1,300 meters.

Lake Tawar is located in the central part of the Aceh Special Administrative Region. Located at the northern end of Sumatra Island, most of the coffee produced in North Sumatra is Gayo, mainly of the ateng variety. Lake Tawar at the northern end can be called Aceh coffee or Lake Tawar coffee. Its area is less than one-tenth of Lake Toba. However, in recent years, the quality and yield of coffee have surpassed Lake Toba.

PWN Golden Mandheling

Golden Mandheling is actually produced by a company, Pwani Coffee Company, which purchases Mandheling locally in Indonesia and has registered the name Golden Mandheling. Therefore, the Mandheling produced by this company is the authentic Golden Mandheling.

Golden Mandheling is produced in the Lintong region of northern Sumatra, Indonesia. The harvesting process is limited to fully manual single-berry picking of fully ripe fruits, ensuring its initial bean selection quality. Coffee cherries are processed using the SEMI-WASHED method, naturally sun-dried, and after hulling, they undergo another drying refining process, two raw bean cleaning operations, and four Hand-Pick manual selection processes! Therefore, it can be said to be a strictly selected top-grade Mandheling coffee.

The "PWN" marking on Golden Mandheling is the abbreviation of the Indonesian Pawani company. The Golden Mandheling coffee produced by its company has been registered in Indonesia.

There are obvious differences between Golden Mandheling and regular Mandheling. Golden Mandheling raw beans undergo 4 manual selections. The raw beans are larger, darker green, and neatly shaped flat beans. In terms of flavor, Golden Mandheling is rich and thick with honey and cream aroma, making it unique and irreplaceable in the coffee market.

What are G1, G2, G3, G4 grading methods?

Indonesian coffee beans use this defect bean proportion grading method. Indonesian beans are mainly divided into 6 levels, namely G1~G6.

Golden Mandheling Coffee Bean Roasting Analysis

Golden Mandheling belongs to raw beans with relatively high moisture content, with a higher deviation value in moisture compared to sun-dried beans. Therefore, special attention must be paid during dehydration. For raw beans with high moisture content, you can immediately close the air damper after putting in the raw beans, steam for 30 seconds, then open it to 3, until the color of the raw beans turns light green or white, open the air damper to 4, and open it to 5 (maximum) after first crack.

FrontStreet Coffee suggests making data records before roasting: coffee bean moisture content, density, origin, processing method, ambient temperature and humidity in the roasting room, etc., and plan your roasting curve. Record relevant chemical and physical changes during the roasting process, which will help you better understand the final roasting results and improve your roasting curve.

Roasting Curve:

Heat the roaster to 200°C and load the beans, with the air damper set to 3. After 1 minute, adjust the heat to 160°C, with the air damper unchanged. Roast until 5'40", when the temperature reaches 148°C, the bean surface turns yellow, the grassy smell completely disappears, and dehydration is complete. Adjust the heat to 140°C, and change the air damper to 4.

At the 9'40 minute mark, ugly wrinkles and black spots appear on the bean surface, and the toasted bread smell obviously turns to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'54", first crack begins. Reduce the heat to 60°C, with the air damper fully open (be very careful when adjusting the heat, not so small that there's no cracking sound). Unload at 204.5°C.

Cupping Report:

Golden Mandheling tastes cleaner than Lintong Mandheling. The original herbal, earthy, and woody flavors of Mandheling are almost gone, but the caramel sweetness is stronger, and the fruit acidity is brighter and more elegant. Generally, Lintong Mandheling is best roasted until after second crack to effectively reduce off-flavors, but Golden Mandheling has good clarity and sweetness whether unloaded before or after second crack, allowing for broader roasting interpretation.

We distinguish through cupping: Mandheling and Golden Mandheling

Some coffee friends asked, as a coffee beginner, what's the difference between this Golden Mandheling and Mandheling G1? I really can't taste it. For professional-level coffee connoisseurs and taste-sensitive coffee friends, if these two coffees are consumed at the same time, the results will show a very obvious contrast. The sweetness, cleanliness, richness, and wild spice flavors of Golden Mandheling are slightly better than Mandheling.

Golden Mandheling Coffee Bean Cupping Process:

1. Grind the beans to be cupped into powder (grind size: BG: 3B)
2. Smell the dry aroma
3. Inject hot water (94°C) into the cup until full, while timing for 4 minutes
4. After 2 minutes, smell the wet aroma
5. After 4 minutes, you can break the crust

"Breaking the crust": Use a cupping spoon to push away the coffee powder floating on the surface, allowing the aroma trapped underneath to burst out, confirming the coffee's aroma performance. Gently stir with the cupping spoon for about 3 circles and let it sit for 2 minutes.

6. After 2 minutes, you can skim the grounds

"Skimming the grounds": Use a cupping spoon to scoop up the foam on the surface. Each time you scoop, clean the cupping spoon to avoid leaving bad flavors that affect the coffee.

7. Use a cupping spoon to scoop up the coffee liquid and cup by slurping. Slurping makes the coffee liquid disperse into a mist in the mouth, allowing flavor molecules to be more clearly expressed.
8. Spit the coffee liquid from your mouth into the spittoon.

Taste:

Compared to regular Mandheling, Golden Mandheling is naturally much cleaner. But compared to Golden Mandheling, Tiger Mandheling has higher cleanliness and sweetness, because it lacks some of the wild, herbal spice flavors unique to Mandheling, making it much easier to drink.

Golden Mandheling: Nuts, chocolate, spices, herbs, caramel. Golden Mandheling tastes cleaner than Lintong Mandheling. The original herbal, earthy, and woody flavors of Mandheling are almost gone, but the caramel sweetness is stronger, and the fruit acidity is brighter and more elegant.

Golden Mandheling:

Sweetness: ☆☆

Acidity: ☆

Bitterness: ☆☆

Balance: ☆☆

Tiger Mandheling:

Sweetness: ☆☆☆

Acidity: ☆

Bitterness: ☆☆

Balance: ☆☆

Cupping Flavor:

04 | Brewing Analysis

Medium-dark roasted beans generally have a higher dehydration rate, so they are lighter in weight. When brewing, the powder does not completely sink to the bottom. As soon as water is injected at the beginning, it will be immediately absorbed. Due to vigorous degassing, there are bubbles around the powder, creating channels. The fresher the beans, the longer these channels are maintained, causing the water level to drop quickly. I generally use a coarse water flow and slowly circle around.

1. Dripper: KONO

2. Water Temperature: 93°C

3. Grind Size: Fuji grinder setting 4

4. Roast Level: Medium-dark

5. Bloom Time: 25 seconds

Flavor: Multi-layered, clean, balanced, persistent caramel sweetness in the aftertaste

Specific Method: 15g of powder, Fuji grinder setting 4, Kono dripper, 93°C water temperature. First injection with 30g of water for 25s bloom. Continuous high-temperature injection in one go. Water-to-powder ratio 1:15. Extraction time about 1:50.

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji grinder setting 4

Brewing Method: Water-to-powder ratio 1:15, 15g of powder. First injection with 30g of water for 30s bloom. Second injection to 120g of water, then pause. Wait until the powder bed water level drops to half before injecting water again. Slowly inject water until reaching 225g. Extraction time about 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because V60 has many ribs and drains faster, pausing the water flow can extend the extraction time, better extracting the nutty and chocolate flavors in the final stage.

Flavor: Multi-layered, overall clean, relatively thin mouthfeel, persistent caramel sweetness in the aftertaste, with a slight bitterness.

Golden Mandheling Coffee Bean Brand Recommendations

Indonesian PWN Golden Mandheling coffee beans roasted by FrontStreet Coffee have full guarantees in both brand and quality. More importantly, they offer extremely high value for money. A half-pound (227g) package costs only about 89 yuan. Calculating at 15g of powder per cup of coffee, one package can make 15 cups of coffee, with each cup costing less than 6 yuan. Compared to the tens of yuan per cup sold in coffee shops, this is a conscientious recommendation.

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