Sumatra Golden Mandheling Pour-Over Requirements Golden Mandheling Brewing Guide Tutorial

FrontStreet Coffee - Golden Mandheling Coffee Introduction

Indonesia's Pawning Medan Coffee Company (N.V. Pawani Medan,简称 PWN) was established in 1957, engaging in the export business of Indonesian products such as coffee, rubber, cinnamon, cloves, and patchouli oil. It was the first company in Indonesia to export coffee from North Sumatra Island and the first company to make "Mandheling Coffee" famous in Japan. Since 1977, the company has focused on exporting premium coffee beans - Sumatra Arabica Coffee Mandheling Grade 1 and Robusta Coffee AP-I Grade 2, with main export destinations being Japan, Taiwan, and the United States. Exports to Japan and Taiwan account for over 95%, where "PWN" has become synonymous with "quality assurance." Pawning Coffee Company holds the "Golden Mandheling" trademark, so Japanese companies had to register the "Gold Top Mandheling" trademark separately.

Sumatra Coffee Production Regions

Sumatra is the main production area for Indonesian specialty coffee, with a relatively complex coffee system that can be briefly summarized into four types:

(1) Mandheling: Refers to semi-dried or sun-dried beans from the Lin Dong mountain area at an altitude of 900-1200 meters on the southwest shore of Lake Toba in central and northern Sumatra;

(2) Golden Mandheling: Through four manual screenings, it is of higher grade than regular Mandheling, with larger beans;

(3) Tawar Lake Coffee: Refers to washed, semi-washed, or sun-dried beans (less common) from the Gayo Mountain area at an altitude of 800-1600 meters near Tawar Lake in the Aceh region at the northernmost tip of Sumatra. This area features semi-washed techniques taught by the famous Costa Rican La Minita estate and is also known for Gayo Mountain washed beans produced by renowned Dutch coffee groups;

(4) Aged Mandheling and Java Old Brown.

Brewing Method

KONO dripper; Parameters: 15g coffee grounds, water temperature 88°C, BG 6M (Chinese standard 20-mesh sieve, pass rate 47%), water-to-coffee ratio close to 1:15, extraction time about 1:50

Technique: First pour 30g of water for 25 seconds of pre-infusion, then pour close to the coffee grounds with a small water flow to 125g, wait for the liquid level to drop to 1/3-1/2, then pour to 210g to finish brewing.

Flavor Profile

On entry, nutty, chocolate, spice, and herbal flavors are prominent, with a persistent caramel sweetness. Before tasting, the most notable is the rich caramel and nutty aroma, similar to roasted sweet potatoes, followed by oily wood, dry wood, and hay scents. After entry, the rich bitterness instantly explodes in the mouth, but the tail end stimulates a gentle, fleeting toffee-like sweetness, with a subtle fruit acidity detectable at the very end. The overall feeling is like holding a ball of fire in your mouth - strong smoky flavors mixed with different woody notes, hay flavors, etc., likely a favorite among heavy smokers.

Knowledge Point

There are numerous Mandheling products on the market: Lin Dong Mandheling, Golden Mandheling, Top Golden Mandheling, Aceh Mandheling, Diamond Mandheling, Gayo Mandheling, Takengon Mandheling... the variety is dazzling.

FrontStreet Coffee's Mission

In short: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee, and we hold three coffee discount events every month. This is because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's principle for 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473