Is Golden Mandheling Coffee Delicious? Flavor and Taste Profile Description

FrontStreet Coffee's Golden Mandheling Brewing Guide

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Mandheling, as well-known, comes from Indonesia, the second largest coffee-producing country in Asia. Although 90% of Indonesia's coffee is produced in low-altitude areas such as Java and Bali, consisting of the rough-flavored Robusta variety, the specialty Arabica coffees from the high-altitude regions of northern Sumatra, Sulawesi, and Java - which account for only 10% of Indonesia's coffee production - have gained worldwide fame for their rich, mellow taste. These include Mandheling, Golden Mandheling, Golden Top Mandheling, Lake Toba, Lake Tawar, Mount Gayo, Aceh, and Sulawesi.

Golden Mandheling stands as one of the most precious and finest specialty coffees among these varieties.

Lake Toba, Indonesia's main coffee-producing region, is the world's largest volcanic lake, renowned for its beautiful scenery.

The founder of PAWANI (hereafter referred to as PWN), the late Mr. Du De Ba, came from Fujian, China. With the unique diligence and wisdom characteristic of Chinese people, he successfully established his own company and has consistently implemented a business philosophy of consistent quality and fair dealing. PWN's Mandheling was originally sourced from the Lindong region, but due to coffee farmers switching to high-yield hybrid varieties like Catimor or Linie in the late 1990s, making it difficult to find high-quality ancient Typica varieties, PWN began selecting the finest coffee beans from the high-altitude regions of the Gayo Mountains in Aceh.

PWN not only sends people to select high-quality cherries when the coffee cherries ripen but also adds their unique processing steps when using Indonesia's traditional wet-hulling method. Moreover, strict quality control is implemented at every processing step, with five rounds of manual hand-picking before export, reducing the defect rate to nearly zero. The resulting green beans have uniform color, dark green appearance, larger bean size, and clean taste, developing a captivating golden hue after aging.

This coffee achieved great success when entered the Japanese market. The astute Mr. Du immediately registered the "Golden Mandheling" trademark, ensuring that only PWN's premium Mandheling could be called Golden Mandheling.

Brewing Parameters

1. Dripper: KONO

2. Water Temperature: 86-88°C

3. Grind Size: BG-6S

4. Roast Level: Medium-dark roast

5. Bloom Time: 25 seconds

Flavor Notes: Multi-layered, clean, balanced, with a persistent caramel sweetness in the finish.

Brewing Method: 17g coffee, BG-6S grind size, KONO dripper, water temperature of 86-88°C. First pour with 30g water, bloom for 30 seconds. Complete the pour continuously at high temperature without interruption, using a water-to-coffee ratio of 1:15. Extraction time around 1:50, ending when reaching 238g.

Important Notice :

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