Is Mandheling Coffee an Arabica Bean? Introduction to Indonesian Mandheling Coffee Bean Characteristics

FrontStreet Coffee - Introduction to Mandheling Coffee

Mandheling beans are relatively large and hard. Because the plants are prone to defects during cultivation, the beans usually undergo strict hand sorting after harvest; if quality control is not rigorous enough, it easily results in inconsistent quality. Different roasting levels also directly change the taste, which makes Mandheling one of the more controversial single-origin coffees. It has a rich flavor with an intense, lively body. It is neither astringent nor acidic, with body and bitterness fully expressed. Mandheling is actually a derivative variety of Typica.

The appearance of Mandheling beans can be said to be the least attractive, yet enthusiasts say that the plainer Sumatran beans look, the better, richer, and smoother they taste. Beyond that, the beans carry a faint earthy aroma that some describe as herbal. How roasters roast and how baristas brew both shape the final cup. Given the nature of the bean, most of what we drink today is dark-roasted, which is why it carries some bitterness and a slight acidity.

Origin of the Name

Mandheling is not a region, place, port, or variety name. It is actually a phonetic error of the Indonesian Mandheling ethnic group. During World War II, when Japan occupied Indonesia, a Japanese soldier drank exceptionally fragrant coffee in a cafe and asked the owner the name of the coffee. The owner mistakenly thought he was asking where he was from and replied, "Mandheling." After the war, the soldier recalled the "Mandheling" he had drunk in Indonesia and commissioned an Indonesian coffee merchant to ship 15 tons to Japan, where it became a surprising hit.

The name spread this way, and that coffee merchant is now the renowned PWN Coffee Company. The Mandheling we know is produced around Lake Toba in northern Sumatra; the finished cup has a distinctive herbal and woody fragrance. There are indeed many names for Mandheling on the market: Golden Mandheling, Supreme Golden Mandheling, Tiger Mandheling, Horse-face Mandheling, Emerald Mandheling, distinguished mainly by region and by green bean merchants using the names to separate Mandheling from different areas.

Sumatran Mandheling is a premium bean grown on highland plateaus at altitudes of 750-1500 meters. The most famous Asian coffee regions are the islands of the Malay Archipelago: Sumatra, Java, and Kalimantan. Among them, the Sumatran Mandheling grown on the Indonesian island of Sumatra enjoys the highest reputation, with two famous varieties: Sumatran Mandheling DP Grade 1 and Aged Sumatran Mandheling. Sumatran Mandheling DP Grade 1 has a long aftertaste with a wild fragrance, that distinctive earthy character of primeval forests.

The richness of Mandheling gives it a very masculine feel. High-quality Grade 1 Mandheling has very light acidity, like the slight tartness of flowers and fruit. Beyond the unique richness characteristic of Indonesian coffee, it also has a bittersweet taste, deeply loved by those who enjoy dark roasts. Aged Sumatran Mandheling is called "Aged" because it is stored in cellars for three years before export. Aged coffee is certainly not stale coffee; it is a specially processed, slightly pale coffee that is richer, with reduced acidity but increased body, a longer aftertaste, and rich spice flavors that are sometimes tart, sometimes walnut, sometimes chocolate. Before Blue Mountain was discovered, Mandheling was once considered the finest of coffees.

Knowledge Extension

"Mandheling" is neither a place name, a production area name, a port name, nor a variety name, but a phonetic error of the Mandailing ethnic group living on Sumatra Island.

FrontStreet Coffee Recommendation

To taste the definitive Mandheling, FrontStreet Coffee's PWN Golden Mandheling is the top choice. Produced by the PWN company, which buys only high-quality Mandheling green beans, it is machine-sorted once and hand-sorted to pick out plump, flawless lots, all at specialty grade, with Golden Mandheling as the flagship product. The beans are even and full, large and translucent, with a low defect rate, and a medium-dark roast adds rich toasted aromas; the brewed black coffee is clean and full-bodied, ideal for anyone who dislikes acidic coffee.

Hand-brewing brings out its charm best: use 87-88°C water, 15g of coffee, a 1:15 ratio, and a coarse-sugar grind with a three-stage pour. This three-stage approach better expresses the full body and caramel sweetness of FrontStreet Golden Mandheling. The first pour is 30ml to wet all the grounds and let them degas; the second is 100ml, mainly to release the golden foam and lift the coffee bed; the final stage is a gentle 95ml at the center to raise the sweetness. Together they deliver a thick, full body with caramel sweetness and chocolate and nutty flavors.