Is Mandheling Coffee an Arabica Bean? The Rugged Beauty of Indonesian Sumatran Mandheling Coffee

FrontStreet Coffee - Mandheling Coffee Introduction

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In fact, Mandheling is not a region name, place name, port name, nor a coffee variety name. Its name is actually a phonetic error of the Indonesian Mandheling ethnic group. Locals widely grow coffee beans in Sumatra and other Indonesian islands, almost all called Mandheling. Depending on the region and green bean suppliers, these names are used to distinguish Mandheling from different regions.

In the 17th century, the Dutch introduced Arabica seedlings to Sri Lanka and Indonesia.

In 1877, a large-scale disaster struck the Indonesian islands. Coffee rust disease destroyed almost all coffee trees, forcing people to abandon the Arabica they had cultivated for many years and introduce Robusta coffee trees from Africa, which have strong disease resistance. Although Indonesia is a major coffee-producing country, Arabica beans, which have experienced hardships, only account for 10% of production. Mandheling belongs to the rare Arabica beans.

These trees are planted on mountain slopes between 750 and 1,500 meters above sea level. The mysterious and unique Sumatra has endowed Mandheling coffee with rich aroma, full-bodied texture, and strong flavor, with a sweet aftertaste that hints of chocolate and syrup.

Mandheling coffee is recognized worldwide as having the most mellow flavor, though its appearance may be less impressive. However, coffee enthusiasts hold Mandheling in high regard: it balances acidity, bitterness, richness, and sweetness.

Mandheling Coffee - Acidity, Bitterness, Richness, and Sweetness

Acidity: The low-acidity flavor is praised as the "taste of the region."

After washing or dry-processing fermentation, the length of the drying process affects the coffee's acidity. The longer the drying and dehydration process, the higher the fermentation degree, and sugars convert to acidic compounds, resulting in stronger acidity. The unique wet-hulling method of Indonesian Mandheling can significantly shorten drying time, creating Mandheling's low-acidity "taste of the region."

Bitterness: Many friends who taste Mandheling for the first time probably remember its bitter taste, which can be difficult to swallow. However, when tasting Mandheling today, one can appreciate its richness, providing a thoroughly satisfying experience for the palate. After drinking, the sweet taste lingers on the tongue. Its bitterness brings not annoyance but clarity.

Richness: Both aroma and texture are very mellow, suitable for consumption after dark roasting. After roasting, Mandheling beans expand, showing brown or dark green color, emitting a special caramel-like fragrance, with a mellow and rich texture.

Sweetness: Though bitter, Mandheling has a unique sweetness, a transformation from bitterness to sweetness, like beautiful days that have gone through bitter struggles.

Knowledge Point

Ethiopia holds the ancestral position in the coffee world as the birthplace of Arabica beans and is currently Africa's largest Arabica-producing country. The Kaffa Forest in Ethiopia is known as the "coffee gene bank."

In Brief

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