What is Mandheling Coffee? Does it taste good and how should you drink it?

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Indonesia is one of the major coffee bean producing countries. The main producing areas are located near the equator on the islands of Java, Sumatra, Kalimantan, and Sulawesi. In fact, the aroma and taste of coffee beans produced on each island are different. Even the same coffee bean variety can produce various and rich taste profiles depending on its origin.

Mandheling Coffee Beans

Mandheling coffee beans are high-quality Typica coffee beans produced in limited areas around the Barisan Mountains in northern Sumatra, specifically in the Linton Nihuta region. Due to their scarce production, they are called "premium products" by coffee enthusiasts. Particularly when roasted using French roast (which brings out strong bitterness and darker beans), coffee addicts become fascinated by their mellow and rich bitterness. Of course, people also want to understand the grading system for Mandheling beans.

Coffee Processing Methods

Currently, there are two main refined coffee processing methods.

Unwashed Method

One is the "unwashed" method, where coffee beans are directly exposed to sunlight to remove moisture until completely dry.

Washed Method

The other is the "washed" refining method. First, 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, the coffee fruits are peeled through a pulp remover and soaked in water for about one night. Afterward, the mucilage surrounding the coffee bean's inner parchment is washed away. Then they are dried in the sun or by machine. After drying ends, a huller is used to remove the inner parchment, and after selection, they become the final "coffee beans."

Sumatran Processing Method

Mandheling coffee beans use a unique processing method called "Sumatran style," characterized by:

1. Farmers immediately remove the pulp from coffee fruits harvested on the same day and wash away the mucilage on the surface of the inner parchment. After the inner parchment dries, it is 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. Moist green beans are then graded by selecting large bean particles, dried (about 3 days), and shipped.
4. Coffee bean grades are divided 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 the number of defective beans is 46-100, it's G5 grade, which is the worst grade.
5. Those that undergo 2 screenings and 4 manual selections become "Premium Mandheling Coffee."

Sumatra is most famous for the Arabica variety of Mandheling coffee, and the northern region seems to have many Robusta variety producing areas. Among the traditional Arabica coffees produced in northern Sumatra, the best are marketed under the names Lintong and Mandheling.

Lintong refers to coffee grown in a small area in the southwestern part of Toba Lake located in the Lintong administrative region. The coffee growing areas are scattered across a high, wavy clay plateau covered with ferns.

FrontStreet Coffee chooses medium-dark roast to express the flavor of Mandheling Coffee.

FrontStreet Coffee's Brewing Recommendations

FrontStreet Coffee's recommended parameters for brewing Mandheling coffee:

KONO/88°C/1:14/Time: two minutes

Flavor: Herbal, chocolate, nuts, caramel

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473