Is Mamba Blend Coffee Black Coffee? How to Adjust Mamba Coffee Ratios? Mamba Coffee Flavor and

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Is Mandheling Blend Coffee Black Coffee? How to Adjust Mandheling Coffee Ratio? What Are the Flavor and Texture of Mandheling Coffee? How to Brew It?

Mandheling coffee is a mixture of Mandheling coffee and Brazilian coffee (Mandheling 2: Brazilian 1 or Mandheling 3: Brazilian 1). "Mandheling" is a dark roasted coffee bean with a rich flavor, while "Brazilian coffee" is lightly roasted. Mandheling coffee combines Sumatran Mandheling and Brazilian Cerrado coffee, two types of high-quality Arabica beans. Since the general ratio is approximately 2:1 or 3:1, it gets its name. Mandheling is a dark roast bean with a richer flavor, while Brazilian is a light roast with a neutral taste and slight acidity. Therefore, the combination of these two beans has a complementary effect. It has both the strong taste of Mandheling and the mellow flavor of Brazilian, making it very suitable for beginners.

Brazil's production accounts for about 1/3 of the world's total coffee production and holds a pivotal position in the global overall trading market. Therefore, the coffee produced has uniform quality and is generally considered an indispensable coffee bean for blending. Its taste is smooth, neutral with moderate acidity. The thick texture carries a toffee-like sweetness, with delicate nutty aroma and balanced, mild taste. The aftertaste has a subtle chocolate texture with noticeable sweetness.

Mandheling grows in the mountainous areas of western and central Sumatra near Padang Port. It usually undergoes semi-washed processing. After several days of natural drying, hot water is used to wash away the pulp, allowing the sweetness of the pulp to penetrate the seeds and develop a unique mellow flavor.

Sumatran coffee is very complex and elusive. Although the island of Sumatra is large, not all parts produce coffee. Large-scale coffee cultivation is only found in the two northernmost of the island's eight provinces: Aceh Province and North Sumatra Province. Aceh coffee is mainly produced in the Gayo Mountain area around Lake Tawar, where most farmers are local Gayo indigenous people. North Sumatra Province coffee, on the other hand, has the world's largest super caldera lake - Lake Toba area and the southern Lintong area as its main production sites, where local farmers are mostly composed of Batak indigenous people. Due to many smallholder producers and their unique semi-washed processing method and soil iron deficiency, fresh green beans from this region will have a special blue-green color.

The Gayo Mountain region is located in Aceh Province in northern Sumatra. Gayo Mountain region coffee is grown on the slopes surrounding the town of Takegon and Lake Tawar. The cultivation height averages between 1,110 and 1,300 meters in the production area. Coffee is grown by smallholders under shade trees, using the wet-hulled processing method to exhibit unique flavors, deep tones, and lively richness. Aceh, at the northernmost corner of Sumatra, is a fascinating and complex place. Due to long-term political instability, Aceh is not an area commonly visited by people. Gayo people are determined and hardworking, with nearly 20% of coffee processors being women. Under this semi-wet, semi-dry wet-hulled processing method, coffee farmers use machines to remove the skin and pulp of red cherries, while the coffee beans still have much mucilage. They are then placed in fermentation tanks and stirred for fermentation for about a day (24 hours). When fermentation is complete, the attached mucilage can be easily washed away with water. Then sun-dried until reaching about 30% to 35% moisture content, the coffee bean husks are removed and can be taken to market for sale. Removing the coffee bean husks in this semi-wet, semi-dry state reveals a unique deep blue color in the beans themselves. This processing method reduces acidity and increases the body of the coffee, creating this characteristic Indonesian-style coffee. The flavor is pure and unique, full of round and rich texture, with excellent oil richness (body), charming herbal aroma, tropical fruit-like fragrance, special aroma, deep aftertaste, strong and wild.

Mandheling is 'triple hand-selected' premium Mandheling, adopting CITY roast level to reduce acidity, paired with the famous elegance and mellowness of Brazilian Cerrado, adopting MEDIUM roast. The two combine into one, having a rich, strong aroma while maintaining the unique elegance of coffee. The strong and heavy Mandheling meets the mild-flavored Brazilian coffee, blending into the most classic Mandheling-Brazil coffee.

Base: Medium-dark roasted Mandheling and Brazilian coffee beans

Method: Can use siphon brewing or grind coffee beans into medium-coarse coffee powder and use filter paper for brewing.

Other: Medium-dark roasted Mandheling-Brazil coffee beans are full of high aroma, mellow and smooth, a famous formula in Taiwan.

Flavor: Rich and mellow taste, with caramel cream aroma accompanied by nutty flavor, smooth and sweet. The taste is neutral with slight acidity, so mixing "Mandheling" and "Brazilian coffee" beans has a complementary effect. This coffee eliminates the intensity of Mandheling and the acidity of Brazilian, blending the round, heavy bitterness of Mandheling with the slight sweetness of Brazilian to create a gentle Mandheling-Brazil, emitting a naturally sweet and light fragrance, combining elegant freshness with strong aroma in one cup.

FrontStreet Coffee's Recommended Brewing Method:

Filter cup: Kono cup

Water temperature: 88 degrees

Grind size: Fuji grinder setting 4

Brewing method: Water-to-coffee ratio 1:15, 15g of coffee grounds. First pour 25g of water and let bloom for 25 seconds. Second pour to 120g water and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g of water. Extraction time around 2:00.

Analysis: Using three-stage brewing to clearly distinguish the flavors of the front, middle, and back stages of the coffee. Because V60 has many ribs and drains faster, stopping the pour can extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473