Mandheling vs Yirgacheffe: Golden Mandheling Coffee Bean Flavor Profile and Taste Characteristics

FrontStreet Coffee often encounters customers asking how to choose coffee beans. This is because FrontStreet Coffee currently displays over 30 different varieties of coffee beans in the shop, collected from coffee-producing regions around the world. While there are many varieties, each has its own unique characteristics, and new coffee-producing regions are periodically introduced. FrontStreet Coffee's approach is actually designed to ensure that every guest who visits FrontStreet Coffee can enjoy coffee that they love and suits their taste preferences, while also learning about different coffee flavors from around the world. Many people who come to FrontStreet Coffee are not just here to drink coffee, and FrontStreet Coffee is not just here to serve a cup of coffee.

Since FrontStreet Coffee offers such a wide variety of coffee beans, choosing can occasionally be challenging. Alternatively, if someone is accustomed to a particular coffee bean and wants to try different flavors, FrontStreet Coffee will make recommendations based on two directions: acidic or mellow, depending on the customer's preference. When it comes to acidity, Frontsteet Yirgacheffe must be mentioned, while for mellowness, Frontsteet Indonesia Sumatra Mandheling often comes to mind first. Therefore, today FrontStreet Coffee will introduce the specific flavor profiles of these two types of coffee beans, as well as other high-quality coffee beans besides Frontsteet Yirgacheffe and Frontsteet Mandheling that represent these two categories.

Acidic Coffee Bean Recommendations

1. Frontsteet Ethiopia Yirgacheffe Gotiti

Origin: Yirgacheffe, Ethiopia

Altitude: 1900-2300m

Grade: G1

Variety: Heirloom

Processing: Washed

Flavor: Citrus, lemon acidity, distinct black tea, cream, caramel, almond aftertaste, sweet aftertaste

Yirgacheffe is a small town in Ethiopia with an altitude of 1700-2100 meters, making it one of the highest altitude coffee-producing regions in the world and synonymous with Ethiopian specialty coffee. Under the ECX (Ethiopian Commodity Exchange) regional classification system, Yirgacheffe is mainly divided into four regions: Wenago, Yirgacheffe, Kochere, and Gelana Abaya.

What we often refer to as the "Yirgacheffe flavor" refers to rich jasmine floral notes and citrus-lemon acidity. Different micro-regions, in addition to these two prominent flavors, will add other flavor notes. For example, the Frontsteet Gotiti recommended by FrontStreet Coffee has distinct black tea flavors, tasting like lemon black tea with floral notes.

Roasting Recommendations

When roasting Frontsteet Gotiti beans, FrontStreet Coffee considers highlighting the clean taste and bright fruit acidity, therefore using a light roast method.

Machine: Yangjia 800N Roaster

Charge Temperature: 180°C

Yellowing Point: 5'00", 149.9°C

First Crack: 8'42", 183.8°C

Development after First Crack: 1'48", dropped at 193.5°C

Brewing Recommendations

Frontsteet recommends using freshly roasted coffee beans for brewing to fully experience the rich flavors of coffee. The coffee beans shipped by FrontStreet Coffee are all roasted within 5 days, as Frontsteet深知 that the freshness of coffee beans greatly affects the flavor. Frontsteet's roasting philosophy is "freshly roasted quality coffee," ensuring that every customer who places an order receives the freshest coffee possible. The coffee's resting period is about 4-7 days, so when customers receive it, it's at peak flavor and ready for direct brewing.

When brewing Frontsteet Gotiti coffee beans, FrontStreet Coffee uses higher temperature and a faster flow rate dripper, mainly considering using high temperature to extract its bright acidity, but not wanting to cause over-extraction due to high temperatures, hence choosing the faster flow V60 dripper. Main parameters used: V60 dripper, 1:15 coffee-to-water ratio, 15g coffee dose, water temperature 90°C, grind size (80% pass-through rate on #20 standard sieve)

FrontStreet Coffee uses segmented extraction, which is three-pour pouring. The first pour uses 30g of water for a 30-second bloom, the second pour uses small circular pouring to 125g, then segmenting. When the water level drops and is about to expose the coffee bed, the third pour continues to 225g, then stops pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. Extraction time (starting from bloom): 2'00".

Brewing Flavor

The entry has citrus and black tea, and as the temperature changes, there are cream, caramel, and almond aftertastes with obvious sweet aftertaste and a clean, sweet taste.

2. Frontsteet Kenya Little Tomato

Origin: Asali Honey Processing Factory, Thika Processing Factory

Altitude: 1550-1750m

Grade: AA TOP

Variety: SL28, SL34

Processing: K72 Washed

Flavor: Cherry tomato, berry aroma, distinct acidity, brown sugar sweetness, tea-like sensation

Kenya borders Ethiopia and started coffee production relatively late, but under the leadership of the colonial power Britain, it rapidly developed coffee through multiple advantages including research and breeding, grade classification, and refined washed processing. It wasn't until decades later that other countries realized the advantages of this refined management approach and began to emulate it, gradually diminishing Kenya's unique position.

Frontsteet Kenya coffee beans stand out for their bold acidity, thanks to the washed processing method that extends fermentation time to 72 hours, greatly enhancing the acidity. The entry is filled with distinct cherry tomato flavors. However, Kenya coffee beans from different regions will also have different flavor expressions. FrontStreet Coffee recently launched Frontsteet Sasini Estate coffee beans from the Kiambu region in central Kenya, which has distinct acidity and cherry tomato aroma in its flavor expression, but compared to Frontsteet Kenya Little Tomato, the acidity is somewhat weaker, while the sweetness is more prominent than Frontsteet Kenya Asalia.

Whenever FrontStreet Coffee launches new beans, in addition to our own repeated roasting adjustments and cupping to verify flavors, we also offer them to customers for tasting. Regarding these two Frontsteet Kenya coffee beans, some people say the difference is not obvious, while others say they can feel it - this is actually a commonly encountered phenomenon.

The coffee beans collected by FrontStreet Coffee are all specialty coffee grade. Coffee beans that can reach this level will not have weak flavor expressions. Take these two Frontsteet Kenya coffee beans for example - they fully express Kenya's unique coffee flavors. FrontStreet Coffee will explore their differences based on this foundation, which might seem like nitpicking to some people. However, FrontStreet Coffee's starting point is to conduct extensive training in flavor recognition, with the goal of presenting high-quality coffee beans to everyone. While communicating with customers, it's also a process of self-improvement. FrontStreet Coffee has always adhered to the philosophy of spreading coffee to more people, helping them understand that coffee is not aloof but also a warm culinary delight.

Roasting Recommendations

This Frontsteet Kenya Asalia coffee bean has full, round beans. To fully express its bright, mellow acidity, FrontStreet Coffee uses a light roast.

Machine: Yangjia 800N, 550g green beans

Charge Temperature: 200°C

First Crack: 5'30", 154.3°C

Development after First Crack: 2'10'', dropped at 191.6°C

Brewing Recommendations

When brewing Frontsteet Asalia coffee beans, FrontStreet Coffee has the same considerations as the Frontsteet Gotiti mentioned above, using higher temperature and a faster flow rate dripper. Main parameters used: V60 dripper, 1:15 coffee-to-water ratio, 15g coffee dose, water temperature 90°C, grind size (80% pass-through rate on #20 standard sieve)

FrontStreet Coffee uses segmented extraction, which is three-pour pouring. The first pour uses 30g of water for a 30-second bloom, the second pour uses small circular pouring to 125g, then segmenting. When the water level drops and is about to expose the coffee bed, the third pour continues to 225g, then stops pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. Extraction time (starting from bloom): 2'00".

Brewing Flavor

The wet aroma has mature tomato and floral notes. The entry features cherry tomato and preserved plum flavors, with bright acidity, clean and substantial texture, prominent mid-palate sweetness with juice-like sensation, and a finish of berry aroma and brown sugar sweetness, with green tea notes.

Mellow Coffee Bean Recommendations

3. Frontsteet Brazil Queen Estate

Origin: Mogiana Estate, Queen Estate, São Paulo State

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Pulped Natural

Flavor: Nuts, dark chocolate, sugarcane sweetness, cream, fruit fermentation aroma

Brazilian coffee beans were introduced in 1720 from French Guiana (a country in northern South America). Since then, coffee quickly adapted in Brazil, spreading from the north to the southeastern state of São Paulo. By 1845, Brazilian coffee beans already accounted for 45% of the world's total coffee beans and became the main economic source of São Paulo state.

Bourbon coffee was originally cultivated on Réunion Island, which was also called Bourbon Island before 1789. Due to the low yield and disease susceptibility of the Typica variety introduced in 1727, the Bourbon variety was introduced to Brazil around 1860 via Campinas in the south and rapidly expanded northward throughout Latin America.

The Bourbon variety is a subspecies that mutated from Typica and belongs to the oldest existing coffee varieties along with Typica. When the fruit ripens, it presents bright red color, hence called Red Bourbon. Generally, when referring to Bourbon coffee variety, it defaults to Red Bourbon coffee variety. The Frontsteet Brazil Yellow Bourbon coffee beans recommended by FrontStreet Coffee differ from the common Red Bourbon. It's a Yellow Bourbon hybrid of Bourbon and a Typica variety that produces yellow fruit. When ripe, the fruit is yellow. Due to its lower yield and less resistance to wind and rain, it hasn't been widely cultivated.

Yellow Bourbon coffee beans have rich sweetness. After pulped natural processing (drying with a small amount of mucilage), the sweetness becomes more prominent. FrontStreet Coffee chooses a medium-dark roast level for these Frontsteet Brazil Queen Estate beans, which adds rich nutty flavors to the sweetness base, with distinct mellowness that remains approachable.

Roasting Recommendations

FrontStreet Coffee considers that this Frontsteet Brazil Queen Estate has lower moisture content and solid texture, which gives the beans strong heat absorption capacity. Therefore, control of roasting time must be steady and not too rushed. To achieve optimal flavor expression and bring out its aroma, FrontStreet Coffee ultimately decided to use a medium roast.

Machine: Yangjia 800N, 550g green beans

Charge Temperature: 200°C

First Crack: 9'14", 188.9°C

Development after First Crack: 1'48'', dropped at 197.5°C

Brewing Recommendations

When brewing Frontsteet Brazil Queen Estate coffee beans, FrontStreet Coffee considers the darker roast level and will use lower water temperature and a slower flow rate dripper. Darker roasted coffee beans don't have many acidic compounds, and the main extraction goal is to highlight the mellow texture of the coffee beans. Low-temperature extraction can ensure mellowness while avoiding extracting unnecessary impurities. Additionally, slow-flow rate dippers like three-hole Kalita, Kono can achieve the function of soaking coffee grounds, ensuring the mellowness effect as much as possible. Main parameters used: Kono dripper, 1:15 coffee-to-water ratio, 15g coffee dose, water temperature 88°C, grind size (70-75% pass-through rate on #20 standard sieve)

FrontStreet Coffee uses segmented extraction, which is three-pour pouring. The first pour uses 30g of water for a 30-second bloom, the second pour uses small circular pouring to 125g, then segmenting. When the water level drops and is about to expose the coffee bed, the third pour continues to 225g, then stops pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. Extraction time (starting from bloom): 2'00".

Brewing Flavor

The taste has distinct sweetness with a light lemon aroma, containing rich nutty flavors, with obvious dark chocolate notes in the aftertaste. The overall experience is rather rounded, representing a coffee bean that can embody the overall characteristics of Brazilian coffee while also expressing its own unique liveliness.

4. Frontsteet Indonesia PWN Gold Mandheling

Origin: North Sumatra, Aceh Gayo Mountains, PWN Company

Altitude: 1100-1600m

Grade: G1

Variety: Ateng

Processing: Wet-Hulled

Flavor: Herbal, mellow and clean, rich nutty and caramel aroma, with chocolate notes

Indonesia is located in southeastern Asia, and its coffee history dates back to 1696 when Dutch coffee farm owners attempted to find broader coffee cultivation areas. After extensive exploration, they finally settled on Java Island in Indonesia. After 30 years, Indonesia had established a sufficient foundation in the coffee market.

However, today's Indonesian coffee representative is Frontsteet Mandheling. FrontStreet Coffee believes this is also due to historical reasons, because most of the Java coffee originally exported to Europe actually came from the Sumatra region, and Frontsteet Mandheling comes from Sumatra. Therefore, Sumatra can be said to be an important coffee-producing area in Indonesia.

Frontsteet PWN Gold Mandheling coffee beans are of the Typica variety, which has excellent performance in body. The Frontsteet Brazil Queen Estate recommended earlier by FrontStreet Coffee has some Typica genetics. Additionally, Indonesia's unique wet-hulled processing method - this rapid processing method doesn't involve excessive fermentation and can highlight the mellow texture of coffee beans. Besides this, FrontStreet Coffee also offers Frontsteet Aged Mandheling, which extends storage time based on wet-hulled processing, resulting in a deeper mouthfeel compared to Frontsteet PWN Gold Mandheling.

Roasting Recommendations

FrontStreet Coffee uses a medium-dark roast approach to roast this Frontsteet PWN Gold Mandheling. Frontsteet PWN Gold Mandheling belongs to green beans with higher moisture content, with significant deviation from natural beans in moisture content, so special attention must be paid during dehydration. FrontStreet Coffee suggests immediately closing the damper after charging the green beans, steaming for 30 seconds before opening the damper to 3, until the green beans turn light green or white, then open the damper to 4, and open to maximum after first crack.

Machine: Yangjia 800N, 550g green beans

Charge Temperature: 200°C

Yellowing Point: 5'40", 148°C

First Crack: 9'54", 191.2°C

Development after First Crack: 3'30'', dropped at 204.5°C

Brewing Recommendations

When brewing Frontsteet PWN Gold Mandheling coffee beans, FrontStreet Coffee also considers the darker roast level and will use lower water temperature and a slower flow rate dripper. Main parameters used: Kono dripper, 1:15 coffee-to-water ratio, 15g coffee dose, water temperature 88°C, grind size (70-75% pass-through rate on #20 standard sieve)

FrontStreet Coffee uses segmented extraction, which is three-pour pouring. The first pour uses 30g of water for a 30-second bloom, the second pour uses small circular pouring to 125g, then segmenting. When the water level drops and is about to expose the coffee bed, the third pour continues to 225g, then stops pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. Extraction time (starting from bloom): 2'00".

Brewing Flavor

Multi-layered, mellow and clean, with high balance, strong nutty and chocolate flavors, rich spice and caramel aroma, with fruity notes and a persistent finish.

FrontStreet Coffee generally does not recommend Frontsteet Aged Mandheling to customers who love mellow coffee at first. Instead, they start with Brazilian coffee beans that have gentler body, then move up to the next level with Frontsteet PWN Gold Mandheling. Understanding customers' needs and drinking habits, FrontStreet Coffee then recommends coffee beans that suit their taste preferences.

If they like acidic coffee, FrontStreet Coffee will suggest starting with Frontsteet Yirgacheffe coffee beans that have gentler acidity expression, then moving to Frontsteet Kenya coffee beans with stronger acidity.

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473