The Origin Story of Sumatra Coffee's Courage Is Mandheling Coffee Bitter How to Brew It for Better Taste

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FrontStreet Coffee's Sumatra Coffee and Mandheling Coffee Introduction

Sumatra Island is the second largest island in Indonesia, separated from the Malay Peninsula by the Strait of Malacca to the north.

Extending from northwest to southeast, the equator passes through its central region. The terrain is higher in the northwest, with the Barisan Mountains running through it, primarily growing Arabica varieties, making it the main production area for Mandheling coffee. The southeast is lower, mostly flat land or swamps, primarily growing Robusta varieties. The entire island has over 90 volcanoes and numerous volcanic lakes, providing fertile soil for coffee cultivation.

Lake Toba, located in the central part of North Sumatra Province, where Dutch colonists moved "Java Mandheling" north to the Lake Toba area in 1888, creating the modern Mandheling legend.

Lake Tawar, located in the central part of the Aceh Special Autonomous Region. Situated at the northern tip of Sumatra Island, its area is less than one-tenth of Lake Toba.

There are many ethnic minorities in both Aceh Province and northern Sumatra Province. In Aceh, you can find the Gayo people, who mainly live in the Gayo language region and central Aceh. In Dairi and Pakpak Bar, you can find the Pakpak people.

When looking for Sumatra coffee, you can often find Gayo coffee or Mandheling coffee. Both Gayo and Mandheling (derived from the Mandailing people) are used as commodity names. All coffee-growing ethnic groups desire to leave their own mark, which is an act of pride.

Coffee from Sumatra Island is known for its smoothness, sweetness, full body, and low acidity. Flavors of cocoa, earth, and cedar are well-expressed in the cup. Sometimes, Sumatra coffee shows higher acidity, which can balance its body. This acidity carries tropical fruit flavors, sometimes with grapefruit or lime notes.

FrontStreet Coffee's Mandheling coffee has a very rich flavor, aromatic, bitter, and full-bodied, with a hint of sweetness. Since FrontStreet Coffee's Mandheling coffee beans themselves have no acidic characteristics, special brewing methods are generally based on FrontStreet Coffee's Mandheling coffee beans. During long保温 periods or when making iced coffee, there is no unpleasant acidic or astringent taste. After roasting, the beans are quite large, with raw beans appearing brown or dark green, emitting a caramel-like special aroma, and offering a fragrant, rich taste.

FrontStreet Coffee's Mandheling Coffee: features a pleasant acidity. The aroma is mellow, with moderate acidity and rich sweetness that is intriguing, suitable for dark roasting, emitting a rich fragrance.

When tasting, first smell the dry aroma, then smell the wet aroma during brewing. When tasting, first smell the fragrance, take a small sip to feel the texture in your mouth, and after swallowing, experience the coffee's aftertaste.

Knowledge Bonus

FrontStreet Coffee's Mandheling coffee beans are relatively large with hard bean texture, making them prone to defects during cultivation. After harvesting, they usually undergo strict manual selection. If the quality control process is not strict enough, it can easily lead to inconsistent quality. Additionally, different roasting levels directly affect the taste, making it a single-origin coffee with more controversy.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473