Indonesian Mandheling vs Guatemala Coffee Beans: Which Tastes Better and How to Improve Your Pour-Over Coffee

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FrontStreet Coffee - Longberry Mandheling and Guatemala La Minita Brewing Share

Traditionally, Sumatran coffee mostly refers to the well-known Mandheling coffee. It seems that in people's impressions, Sumatran coffee represents medium-dark roasting and rich, mellow flavor. However, in recent years, Sumatran coffee has gradually undergone many changes. The different Sumatra recommended by FrontStreet Coffee today may subvert your deep-rooted impression of Sumatra. If you're a Mandheling fan, you can try our different "Mandheling." If you've always refused Mandheling, try this different Sumatra.

Wahana Longberry Natural

Country: Indonesia

Region: Dairi Regency, Sidikalang, North Sumatra

Estate: Wahana

Processing: Natural

Variety: Longberry

Altitude: 1400-1500m

Roast Level: Light Roast

Flavor Description: Langsat, Rambutan, Green Olive, Wine Aroma

La Minita is a brand bean under the La Minita company, with its production area located in Antigua, Guatemala. It's a highland surrounded by active volcanoes at an altitude of 1850 meters, making it the country's most award-winning and famous production area.

La Minita is famous for its excellent cultivation, processing techniques, and extremely strict quality control. They commission Las Pastores, the largest wet processing mill in Antigua, to process the green beans according to these standards and name the coffee beans "La Minita."

Guatemala Antigua La Minita

Region: Antigua Volcanic Zone

Estate: La Minita

Export: La Minita Group's brand "La Minita"

Varieties: Caturra, Catuai, Borbon

Altitude: 1200 to 1600 meters

Grade: European Preparation Washed Strictly Hard Bean (SHB)

Processing Method: Traditional Washed Processing

Flavor: Very pleasant and elegant floral main flavor, with soft acidity and a chocolate-like flavor finish. The overall mouthfeel is clean and bright. Sweet and smooth, with distinct fruity acidity layers, and a fruity-floral mouthfeel.

Today, FrontStreet Coffee will share brewing methods using these two beans with different parameters and techniques!

Mandheling Brewing Parameters:

Water temperature: 86°C, coffee-to-water ratio: 1:15, grind size: BG-6W, V60 dripper. First infusion: 30g, bloom for 30s. Second infusion: 120g water, pause when water level drops to just above the coffee bed. Third infusion to 220g total, remove dripper when water level drops to just above the coffee bed. Discard the last 5g of water. Extraction time: approximately 1:50s.

La Minita Brewing Parameters:

Water temperature: 86°C, coffee-to-water ratio: 1:15, grind size: BG-6W, V60 dripper. First infusion: 35g, bloom for 30s. Second infusion: 125g water, pause when water level drops to just above the coffee bed. Third infusion to 225g total, remove dripper when water level drops to just above the coffee bed. Discard the last 5g of water. Extraction time: approximately 1:55s.

Flavor Description:

Longberry: Langsat, Rambutan, Green Olive, Wine Aroma

La Minita Flavor:

Very pleasant and elegant floral main flavor, with soft acidity and a chocolate-like flavor finish. The overall mouthfeel is clean and bright. Sweet and smooth, with distinct fruity acidity layers, and a fruity-floral mouthfeel.

Knowledge Extension:

Medium-dark roasted coffee requires adjustments to grind size and water temperature, otherwise bitterness can easily occur.

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