19 Mesh Golden Mandheling: The Powerful Champion of Coffee Golden Mandheling Flavor Description: Strong Aftertaste

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FrontStreet Coffee - Golden Mandheling Coffee Introduction

This issue features the specialty bean - Golden Mandheling (abbreviated as "Golden Man").

Golden Man is produced in the Lindong region of Sumatra Island, Indonesia, and belongs to the Typica variety. In other regions, the Typica variety coffee beans are not particularly large, but under Indonesia's unique geographical and climatic conditions, they become exceptionally large. Premium-grade Mandheling can even compete with Maragogype beans.

"Mandheling" was originally the name of an indigenous ethnic group in Indonesia. Initially, when a Japanese person tasted Mandheling coffee, they were full of praise and asked locals what this coffee was called. However, due to language and accent issues, the locals misunderstood and thought they were being asked about their ethnicity. They replied "Mandheling," and thus "Mandheling" coffee was born.

Mandheling coffee beans are large in size, hard in texture, and prone to defects during cultivation. After harvesting, the raw beans must undergo strict selection to ensure quality. Moreover, because Indonesia is located in a tropical region with a humid climate, the coffee beans are processed using the wet-hulled method (SEMI-WASHED), meaning the hulling is done when the bean moisture content is between 30%-40%, making the raw beans prone to chipped edges. Therefore, Mandheling is also called "hoof beans." Among all coffee raw beans, they are the ugliest, and we often joke that the uglier the Mandheling, the better it tastes.

However, PWN company's Golden Mandheling undergoes at least three manual selections, so Golden Man has always been known for its excellent quality and high price. The Golden Man roasted by our shop this time has undergone five manual selections! There's no need to sort defective beans before roasting at all! From Sumatra to Mandheling, it has gradually transcended its original meaning. In our eyes, it has become synonymous with a particular flavor. Hearing these two words evokes its unique aroma.

Brewing Parameters

Equipment: Hario V60 dripper, Timemore Fish kettle
Grind size: Xiaogangpao 3.5

Water temperature: 85℃
Water-to-coffee ratio: 1:15

Coffee amount: 17g

Bloom for 25s with 35g of water. After blooming, use a medium water stream to slowly pour in circles to 120g. After the water level drops by 1/3, increase the water stream and slowly circle back to the center, then pour directly to 260g. Total time approximately 100s.

Tasting Notes

Wet aroma: Subtle detectable fruit acidity, rich mesona grass aroma, with pine notes and a slight sweet fragrance.

Sipping: Clean mouthfeel, high body and richness, strong aftertaste with bitterness giving way to sweet return. An elegant acidity that is deep yet not suppressed, followed by wild spices, creamy notes, dark chocolate, and clear caramel sweetness. The mouth is filled with aroma, extremely Eastern in charm.

About FrontStreet Coffee

In short: FrontStreet Coffee is a research-focused coffee establishment, happy to share coffee knowledge with everyone. Our uncompromising sharing is solely to help more friends fall in love with coffee. We also hold three coffee promotion events with deep discounts every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for the past 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