What is Sumatra's Most Famous Coffee and What are the Flavor Characteristics of Mandheling Coffee

FrontStreet Coffee - Indonesian Sumatra Coffee & Flavor Introduction

Sumatra Mandheling

Since 1699, nearly 100 genetic varieties of Arabica coffee have been developed. Indonesia's coffee mainly consists of 4 major categories: Arabica, Robusta, Liberica, and Ekselsa.

There are over 20 varieties circulating in the Indonesian market, with common ones being Catuai, Catimor, Timor hybrid, Typica, S288, S795, Sidikalong, and others.

Indonesian coffee grading primarily follows a method based on the number of defective beans, supplemented by size grading. Indonesia's general quality requirements include: no live insects, no moldy or rotten beans, maximum moisture content of 12.5%, and impurity rate less than 0.5%. Additionally, Indonesia's general quality requirements include: no live insects, no moldy or rotten beans, maximum moisture content of 12.5%, and impurity rate less than 0.5%. Furthermore, Indonesia's general quality requirements include: no live insects, no moldy or rotten beans, maximum moisture content of 12.5%, and impurity rate less than 0.5%.

Before Blue Mountain coffee was discovered, Mandheling was considered the premium among coffees. Mandheling coffee is regarded as the most mellow coffee in the world, embodying a masculine quality. Drinking it provides a feeling of exhilarating freedom, unrestrained enjoyment, and roaming the world - a taste that men yearn for, symbolizing a spirit of perseverance and decisive greatness.

Its flavor is very rich, aromatic, bitter, and full-bodied, with a slight sweetness. Most coffee enthusiasts enjoy it as a single-origin coffee, but it is also an indispensable variety for blending mixed coffees.

Since Mandheling coffee beans naturally lack acidic characteristics, special brewing methods typically use Mandheling coffee beans as the base. Whether kept warm for extended periods or used to make iced coffee, they never develop an unpleasant sour or astringent taste.

After roasting, the beans are quite large. Raw beans appear brown or dark green with a special caramel-like aroma. The taste is fragrant, mellow, and rich. The appearance of Mandheling coffee beans can be said to be the ugliest, but coffee enthusiasts say that the less attractive Sumatra coffee beans look, the better, richer, and smoother their taste becomes.

Roast Level: Dark Roast

Flavor Characteristics: Intensely aromatic and bitter, with exceptionally strong body

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