Golden Mandheling Processing Method Golden Mandheling Coffee Characteristics Rich Nutty Creamy Texture

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FrontStreet Coffee - Golden Mandheling Coffee Introduction

Golden Mandheling

When it comes to Golden Mandheling, we must mention the PWN company. The full name of PWN company is Pwani Coffee Company. This is a very famous coffee acquisition company locally in Indonesia, mainly acquiring Mandheling coffee. Almost the best producing areas in Indonesia have been acquired by them, so most of the beans produced by PWN company are unique specialty coffees. Golden Mandheling is a product produced by this company. After acquiring the raw beans, they undergo multiple manual selections to select full, defect-free beans. Finally, these fine beans that have gone through layer-by-layer screening like a talent show can be classified as Golden Mandheling.

However, PWN company has registered Golden Mandheling as a trademark, which means that in the future, only Golden Mandheling produced by PWN company can be considered genuine "Golden Mandheling." Many beans on the market that are not produced by PWN company but bear the Golden Mandheling brand should actually be called Premium Mandheling.

Wet Hulling Method

Indonesian Mandheling coffee processing generally uses the semi-washed method. Coffee farmers remove the outer skin and pulp of harvested mature coffee beans but retain the membrane tissue on the coffee beans. Through a process of water soaking and fermentation, the inferior beans that are not solid and float on the water surface are removed, while the solid, sinking good beans with surface membrane are sun-dried (can be elevated or placed directly on the ground). Finally, a dryer is used to achieve a unified moisture content standard. The most unique aspect is that the coffee beans are still covered with parchment and membrane.

Before shipment, the membrane on the surface of the coffee beans is polished and cleaned, then exposed to the sun on elevated shelves until the color reaches deep green and dryness. People call this special processing method the Indonesian semi-washed method. Large coffee processing factories can precisely control every processing step, resulting in a certain level of flavor and mouthfeel.

Small coffee farmers, on the other hand, process raw beans in their own yards. The flavor will vary depending on the processing methods and techniques of each coffee farmer, developing varying flavors and qualities.

We generally call this special processing method the Indonesian semi-washed method (wet hulling method). Large coffee processing factories can precisely control every processing step, resulting in a certain level of flavor and mouthfeel. Small coffee farmers, on the other hand, process raw beans in their own yards. The flavor will vary depending on the processing methods and techniques of each coffee farmer, developing varying flavors and qualities.

Indonesia is the world's largest archipelagic country. As early as the 18th century during Dutch rule, Arabica tree coffee cultivation was introduced. The main producing areas are located on Sumatra, Java, and Sulawesi islands. The Mandheling produced there has a deep, low-acidity, rich mouthfeel, which people call 'the world's most important coffee.' Among these, Sumatra has the largest production, with the largest producing area being Aceh province in the north.

Indonesian Mandheling coffee processing generally uses the semi-washed method. Coffee farmers remove the outer skin and pulp of harvested mature coffee beans but retain the membrane tissue on the coffee beans. Through a process of water soaking and fermentation, the inferior beans that are not solid and float on the water surface are removed, while the solid, sinking good beans with surface membrane are sun-dried (can be elevated or placed directly on the ground). Finally, a dryer is used to achieve a unified moisture content standard. The most unique aspect is that the coffee beans are still covered with parchment and membrane. Before shipment, the membrane on the surface of the coffee beans is polished and cleaned, then exposed to the sun on elevated shelves until the color reaches deep green and dryness.

Brewing Parameters

Parameters: KONO dripper; Coffee amount: 16 grams; Grind size: Medium grind (BG 6W: China standard 20-mesh sieve pass rate 47%); Water temperature: 88°C; Coffee-to-water ratio: 1:15.

Brewing Method

Method: Use 32 grams of water for blooming for 40 seconds, pour water in a small circular motion in the center to 123 grams and stop. When the water level drops and is about to expose the coffee bed, continue pouring to 226 grams and stop. When the water level drops and is about to expose the coffee bed, remove the dripper (timing starts from the beginning of blooming). Extraction time is 2 minutes.

Flavor Profile

Flavor: The entry is prominent cream, chocolate, and nut flavors, with sandalwood and herbal aromas, soft fruit acidity, and a rich mouthfeel.

In this brew, the parameters and techniques basically remained unchanged. FrontStreet Coffee only changed the blooming time: allowing the coffee powder to fully degas by extending the blooming time. After extending the blooming time, the brewed coffee was quite satisfying in terms of both flavor and mouthfeel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473