How to Brew Golden Mandheling Without Ruining the Beans - Characteristics of Indonesian Golden Mandheling Coffee Beans

FrontStreet Coffee - Golden Mandheling Coffee Introduction

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Indonesian coffees are typically named after their islands of origin. The main growing regions include Sumatra Mandheling, Java, and Sulawesi. Medan and Padang are important cities associated with coffee production.

Coffee from Sumatra Island is commonly referred to as Mandheling. The name "Mandheling" comes from the Mandailing people who inhabit the region. Famous coffee-producing areas in Sumatra include the Aceh region, Lintong region, and Sidikalang region. Among these, the most renowned is the Mandheling coffee grown near the Gayo Mountain slopes in the Aceh region.

This region boasts ideal growing conditions, a rich historical culture, and unique flavor profiles. Coffee in this area is widely cultivated using organic methods without chemical fertilizers, making it considered one of the world's green coffee production regions. Therefore, Gayo coffee is often called green coffee or Gayo organic coffee.

Description of Golden Mandheling: The renowned Indonesian coffee purchasing company PWN has registered the Golden Mandheling trademark, meaning only Golden Mandheling produced by PWN can be considered authentic "Golden Mandheling." PWN acquires exceptional batches of specialty coffee from Indonesia annually.

The internal definition of Golden Mandheling is as follows: Golden Mandheling coffee originates from the mountainous areas near the Gayo Mountains in northern Sumatra, Aceh Province, specifically around Takengon and Lake Tawar. Grown at altitudes above 1,700 meters, it is screened at 18 mesh, undergoes three hand-sortings, has a moisture content of 12.5%, and is of the Arabica Ateng variety (Ateng is one of the world's top ten specialty coffee varieties). When the coffee beans are sun-dried in the drying field, they shine brilliantly like gold, hence the name "Golden Mandheling."

Pour-over Parameters

Kono filter cup, grind size BG-6W, water temperature 87°C, three-stage extraction

First, use 30g of coffee grounds for a 30-second bloom. Start timing when water injection begins. Then perform the second water injection to reach 125g and stop. Wait for the water level to drop until it's about to expose the coffee bed, then perform the third water injection to reach 225g and stop. Wait for the water level to drop until it's about to expose the coffee bed, then remove the filter cup. Total extraction time: 1 minute 50 seconds.

In Summary

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