Yirgacheffe Pour-Over Method & Mandheling Sidamo Coffee Flavor Comparison

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FrontStreet Coffee - Comparison of Sidamo and Mandheling Coffee Flavors

Indonesian coffee quality is quite diverse, but what we usually refer to as Mandheling is the Typica or its variant coffee beans grown in the mountainous areas around Lake Toba. Coffee connoisseurs from around the world have commented: "Sumatran Mandheling coffee is the coffee with the best texture in the world." Mandheling coffee beans are relatively large, with hard beans. Due to numerous defects, they require strict selection during the coffee processing stage.

Mandheling coffee is an indispensable variety for blending and mixing coffee. It has rich coffee flavor, sweet fragrance, pure bitterness, and mellow thickness, with a hint of sweetness and slight acidity.

Sidamo coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties, combined with towering mountains, highlands, plateaus, valleys, and plains within the production area, create diverse topography. The region's geology consists of nutrient-rich, well-drained volcanic soil, with soil depth nearly two meters, and the surface soil appears dark brown or brown.

The region's greatest advantage lies in maintaining soil fertility through the circulation of organic matter, using fallen leaves from surrounding trees or plant residues as fertilizer. This has created significant differences and characteristics in the coffee produced by various towns.

Sidamo green coffee beans are slightly grayish-green, with some areas being coarse while others are fine. It possesses both gentle and intense acidity, with appropriate thickness and concentration, featuring sweet, spicy aromas. Unlike typical African coffees, Sidamo has clear fruit acidity, smooth texture, and delicate floral and herbal aromas.

Brewing Method

Dripper: Hario V60, Water temperature: 90°C, Coffee-to-water ratio: 1:15; Grind size: Medium-fine (BG-6S: 58% pass-through rate on China standard #20 sieve)

Brewing technique:分段式萃取 (Segmented extraction). Use 30g of water for bloom for 40 seconds (due to the beans being relatively fresh with vigorous gas release, the bloom time was slightly extended). Pour with small circular motions to 124g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. Wait until the water level drops and is about to expose the coffee bed, then remove the dripper (timing starts from bloom). Extraction time: 2'00".

Flavor Profile

Flavor: Initial notes of citrus and black tea, with cream, caramel, and almond nuances emerging as temperature changes. The aftertaste is distinctly sweet with a clean, refreshing mouthfeel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473