Typica Varieties and Derived Species: Introduction to Mandheling Coffee Flavor Profile

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FrontStreet Coffee's Typica Varieties and Tiger Mandheling Coffee Introduction

Arabica is actually one of the main coffee species in the world. Among all coffee beans worldwide, Arabica varieties account for about 65%-80%. In a certain sense, many coffee beans are Arabica varieties, such as Blue Mountain Typica, Brazilian Bourbon, and Panama Geisha. The so-called 100% Arabica can only represent the bean species.

The oldest varieties of Arabica species are Typica and another called Bourbon.

Typica

Flavor Profile: Mild and smooth flavor, with high body thickness, pure and gentle, with black chocolate notes, overall well-balanced.

Mandheling - Typica

Flavor Profile: General Mandheling is rich and mellow, with strong black chocolate and cocoa flavors, while carrying earthy, pine, mountain wood or traditional Chinese medicine aromas. It has chocolate flavor with a full-bodied richness. When lightly roasted, it has slight acidity with a hint of tropical fruit notes.

Representing Countries/Origins: Sumatra, Indonesia

The prelude of Mandheling coffee actually started from Java Island. From 1696-1699, the Dutch East India Company transplanted Typica coffee seedlings from Ceylon to Java, opening the era of Indonesian coffee cultivation. Soon Java became synonymous with coffee. Starting from 1835, coffee trade discovered that the Mandailing Highlands, namely Sumatra Island, was more suitable for coffee cultivation than Java Island in terms of climate, area, terrain, and transportation. Meanwhile, from 1880-1890, a severe leaf rust outbreak occurred among Typica coffee in Java, while the Mandailing Highlands, being relatively cooler, had lighter outbreaks. Since then, Sumatra replaced Java as the main coffee-producing region. "Java Coffee" gradually faded away, replaced by Java Mandailing Coffee formed due to pronunciation differences. The coffee beans were relatively pointed and long, representing the predecessor of today's Mandheling coffee.

Specialty coffee generally refers to Aceh coffee and Mandheling from North Sumatra Province. Their common point is that both are thick and mellow. The difference is that Mandheling from North Sumatra (Lake Toba) has deep and mellow aroma, slightly with grass jelly flavor; while Aceh (Lake Tawa) Mandheling has brighter fruit acidity, sometimes with woody flavors.

Tiger Mandheling coffee beans are carefully selected high-quality green coffee beans that have been stored for more than 2-3 years, allowing the coffee beans to achieve consistent dryness. As time passes, the acidity of the coffee gradually disappears, leaving behind solid aftertaste and sweet return characteristics. The flavor is as charming as Pu'er tea.

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