Understanding Mandheling Coffee and the Correct Way to Enjoy It

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FrontStreet Coffee Introduces: Mandheling Coffee

Mandheling coffee is mainly produced on the island of Sumatra, Indonesia. The name "Mandheling" differs from modern coffee naming conventions that use estate, grade, or variety. Long before the concept of "specialty coffee" emerged, "Mandheling" was already popular worldwide. The name "Mandheling" is based on the local Mandailing people of Sumatra. After a Japanese soldier tasted this coffee with a Mandailing person, he mistakenly thought it was the coffee's name and spread this misconception. The subsequent development of this coffee owed much to the Japanese market.

Characteristic One of Mandheling: Low Acidity

In the spectrum of specialty coffee acidity, Mandheling represents one extreme end. Mandheling coffee has the lowest acidity among specialty coffees. While specialty coffee offers an extensive range of flavors, it's difficult for untrained individuals or casual coffee drinkers to immediately identify these flavors, let alone distinguish between them.

However, everyone is quite sensitive to "acidity." Based on this, distinguishing between different coffee beans by their acidity level is the simplest starting point.

Tip: If you add an African natural-processed bean for comparison, you'll immediately taste the difference between the two coffees and quickly discover your taste preferences. (Many coffee shops offer Ethiopian and Mandheling coffees, remember to try them!)

Characteristic Two of Mandheling: Rich Body

High body manifests as a thicker liquid with a smoother mouthfeel.

The left side shows aged Golden Mandheling, the right side shows Ethiopian

Mandheling coffee's distinctive mouthfeel characteristics are largely attributed to its unique processing method - wet hulling (Giling Basah).

After coffee cherries are harvested, they undergo a series of processing steps to obtain green beans ready for export. These processing methods vary across different coffee-producing regions, determined by natural conditions such as water resources, temperature, humidity, and sunlight. Among the world's major coffee-producing regions - Africa, South America, and Asia - the main coffee processing methods include: natural, washed (semi-washed), honey, and wet hulling.

Compared to washed and natural processing methods, wet hulling features a shorter drying time. Due to this reduced drying period, the fermentation period and acidity of the coffee beans are significantly decreased, while the body is enhanced. It is precisely this special processing method that creates Mandheling's unique mouthfeel.

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