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Mandheling Coffee Flavor Profile, Characteristics, and Brewing Guide

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). A beautiful misunderstanding - The origin of the name Mandheling. The story goes that in 1945, Japanese soldiers stationed in Sumatra encountered the following situation: Japanese soldier: Umai! Kore doko kara? (Delicious! Where is this from?) (The vendor thought they were asking where he was from)

A Beautiful Misunderstanding: The Origin of the Name "Mandheling"

In 1945, a story unfolded on the island of Sumatra involving Japanese soldiers stationed there at the time:

Japanese soldier: Umai! Kore doko kara? (Delicious! Where is this from?) - The vendor thought he was being asked where he was from.

Vendor: Sahaja? Dari Mandailing, Tuan... (Sir, I am from Mandailing)

Japanese soldier: E? Nani? Mandeeringgu? (Huh? What? Mandheling?)

Vendor: Ya tuan. Mandailing tuan. (Yes sir, from Mandailing)

Japanese soldier: Ah, sou... (while nodding)

Due to the language barrier, the vendor from the Mandailing tribe misunderstood the question and answered "Mandailing" when asked about the coffee's name.

Mandheling Coffee: Production and Characteristics

Mandheling coffee beans are high-quality Typica coffee beans produced in limited farm gardens around the Barisan Mountains in northern Sumatra. Due to their scarce production, they are called "premium items" by coffee enthusiasts. Especially Mandheling beans roasted using French roast (strong bitterness, beans slightly dark), coffee addicts will be fascinated by their rich bitterness. Of course, you'll also want to understand the grading system of Mandheling beans.

Mandheling Coffee Processing and Grading

Currently, there are two main coffee refining methods.

One is the "unwashed" method: Directly exposed to sunlight, the beans' moisture is removed until completely dry.

The other is the "washed" refining method. First, the harvested coffee beans are soaked in large water tanks. Ripe and heavy fruits will sink, while unripe fruits will float, using water buoyancy to complete the first stage of sorting.

Then, through a pulp remover, the coffee fruits are peeled and soaked in water for about one night. Afterward, the mucilage surrounding the coffee bean's inner skin is washed off. Then dried in sunlight or by machine. After drying ends, a husker is used to remove the inner skin, and after selection, they become the final "coffee beans."

The Unique "Sumatran" Processing Method

Mandheling coffee beans use a unique refining method called "Sumatran style" with the following characteristics:

1) Farmers immediately remove the pulp from the day's harvested coffee fruits and wash away the mucilage on the inner skin's surface. After the inner skin dries, it's sent to coffee merchants.

2) Coffee merchants take the coffee beans from farmers, hull them, and sun-dry them. The moisture content of these green beans is about 12.5-13%.

3) The moist green beans are then selected for large beans, graded, dried (about 3 days), and shipped.

4) Coffee beans are graded into 5 levels from Grade 1 to Grade 5 (G1-G5). Take 300 grams of coffee beans, and the grade classification is determined by the number of defective beans found. The fewer defective beans, the higher the grade. G1 has a maximum of 0-3 defective beans. When defective beans number 46-100, it's Grade 5, the worst grade.

5) After 2 screenings and 4 hand selections, it becomes "Premium Mandheling Coffee."

The reason Mandheling beans use this refining method is mainly because Indonesia's annual rainfall (about 3400mm) is almost twice that of Japan, making it impossible for coffee beans to be completely dried. The result of this refining process also gives Mandheling coffee bluish-green green beans with a unique spiciness and tropical fruit aroma and sweetness.

Years later, a Japanese veteran visited Sumatra to inquire about the feasibility of exporting local "Mandheling coffee" to Japan. Pawani Company was the first company to export 15 tons of Sumatran green beans to Japan. Because of this beautiful misunderstanding, "Mandheling" became synonymous with Sumatra island coffee.

Golden Mandheling

Golden Mandheling is produced by Indonesia's finest coffee company PWN. PWN is the abbreviation of Indonesia's Pawani Company. Golden Mandheling produced by PWN is packaged in 30kg bags, each with a certificate of guarantee.

The English name "Golden Mandheling" has now been registered by Pawani Company in Indonesia.

Golden Mandheling is harvested purely by hand, using refined agricultural processing techniques, and employs manual selection methods. Through four screenings and four selections to remove defective beans, high-quality coffee beans are produced. Generally, Mandheling from Sumatra carries some earthy flavor, with a strong grassy aftertaste, and deep roasting brings bitterness. However, the carefully selected Golden Mandheling beans are full and round, with rich aroma and more intense, rounded, and mellow taste compared to regular Mandheling. After drinking, there's a slight sweet aftertaste, making it the best choice for those who love to add milk!

Varietal Origin

Sumatra is most famous for the Arabica variety Mandheling, while the north seems to have many Robusta variety origins. The best traditional Arabica coffee produced in northern Sumatra is sold under the names Lintong and Mandheling.

Lintong refers to coffee grown in a small area in the Lintong administrative district southwest of Lake Toba. Coffee small planting areas are scattered across a high, wavy clay plateau covered with ferns.