Golden Mandheling Flavor Description: Rich, Robust, and Full-Bodied

FrontStreet Coffee - Golden Mandheling Coffee Introduction

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Golden Mandheling

Golden Mandheling is produced by a company called Pwani Coffee Company in Indonesia, which locally purchases Mandheling coffee beans that undergo strict selection before being named Golden Mandheling. The company subsequently registered the name "Golden Mandheling," so in reality, only the Mandheling produced by this company can be considered genuine Golden Mandheling.

Golden Mandheling originates from the Lintong region in northern Sumatra, Indonesia. The harvesting process is limited to manual picking of fully ripe single cherries, ensuring initial selection quality. The coffee cherries are processed using the SEMI-WASHED method, naturally sun-dried, then undergo hulling followed by another drying refinement process, two green bean cleaning operations, and four Hand-Pick manual selection stages! Therefore, it can be described as a strictly selected premium Mandheling coffee.

The "PWN" marking on Golden Mandheling is an abbreviation for the Indonesian Pawani company, whose Golden Mandheling coffee has been registered in Indonesia!

Wet hulling, also known as Wet Hulling or Giling Basah in the local language, is a traditional Indonesian coffee processing method. Despite its name suggesting similarity to wet processing (washed processing), the cupping flavors of these two processing methods are completely different. Coffee processed using wet hulling typically exhibits rich body and strong character with very distinctive personality.

Golden Mandheling beans have a screen size of 19+, making them noticeably larger than other Mandheling beans. Due to higher moisture content, the green beans appear deep green in color. The roasting target is medium-dark to eliminate excessive acidity while enhancing body and balance. Lintong Mandheling beans are grown at only medium altitude, and the bean texture is quite soft. To remove excess moisture and avoid under-dehydration which could lead to astringency and acidity, an extended dehydration time with a flame-reduction sliding roasting technique is employed.

Brewing Equipment: KONO Dripper

For dark roasted beans, the KONO dripper is chosen because its 'ribs' are relatively short, with grooves extending to the bottom of the coffee liquid outlet hole. During the brewing process, when the water level submerges the ribs, the upper section lacks flow channels due to the absence of ribs, causing the filter paper to adhere closely to the cup wall. This blocks air from moving upward, forcing it downward and creating an immersion effect on the coffee grounds.

This extraction method produces more concentrated flavor profiles, higher coffee body, and very full flavors, making it perfectly suited for the rich body characteristics of dark roasted beans.

Water Temperature: 88-85°C

Generally, higher water temperature leads to faster coffee extraction. For medium-dark roasted beans, excessively high temperatures can cause over-extraction, increasing bitterness. Extraction is also related to time - the longer the contact between coffee and water, the longer the extraction time, which also intensifies bitterness.

This Golden Mandheling leans toward the darker side, so I use 86-85°C water for extraction. Considering the relatively porous bean texture and good water absorption, the coffee grounds easily expand when exposed to water. If the water temperature were higher, the burnt bitterness would be more pronounced. Therefore, reducing water temperature slows extraction and minimizes the extraction of bitter compounds.

Grind Size: Medium grind (BG 6W: 48% pass-through rate on China standard #20 sieve)

The grind is slightly coarser to reduce contact time between coffee grounds and water, preventing the initial extraction from bringing out burnt, mixed, or astringent flavors due to high-temperature water. Combined with uniform circular pouring, this extracts both coffee flavors and texture compounds effectively.

Coffee-to-Water Ratio: 1:15

For medium-dark roasted beans, the coffee-to-water ratio should not be too large. If the ratio is too high, the taste will feel watery, thin, and clean. Conversely, if the ratio is too low, the taste will be very rich and bitter.

For dark roasted beans, some friends prefer using a 1:10 ratio to extract a robust mouthfeel, but I typically use 1:15 for extraction, mainly because this ratio produces more consistent results. (Everyone can adjust according to their own taste preferences.)

Brewing Method: Multi-stage extraction

First stage: Pour 30g of water and bloom for 30 seconds. Second stage: Pour water to 129g. Third stage: When the water level drops and is about to expose the coffee bed, continue pouring to 225g. When the water level drops and is about to expose the coffee bed again, remove the dripper. (Timing starts when water pouring begins.) Total extraction time should be within 2 minutes.

During extraction, pouring should be gentle to minimize excessive agitation or impact on the coffee bed. After blooming, pour slowly from a low height to immerse the coffee grounds, which helps produce a soft yet robust mouthfeel.

The pouring circles should be slow - gradually moving from inside to outside, then from outside to inside. Too rapid circling increases agitation of the coffee bed, while too slow circling extends extraction time. Both approaches can lead to undesirable flavors in the coffee: astringency, bitterness, and impurities.

Important Notice :

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