Flavor Profile Characteristics and Differences of Lintong Golden Aged Tiger Mandheling Coffee Beans

The Differences in Mandheling Coffee

Mandheling coffee is a single-origin coffee often found in coffee shops. Do you know where it originates from? Why is it called "Mandheling"? Today, let's learn about Mandheling coffee together!

Mandheling coffee comes from northern Sumatra, which is the western region of Indonesia. In the 18th century, to break the Arab monopoly on coffee trade, the Dutch East India Company began experimenting with coffee cultivation in what was then the Dutch colony of Indonesia, gradually covering many islands including Java, Bali, Sumatra, and Sulawesi. Indonesia is located near the equator and is the country with the most volcanoes in the world. The suitable geographical environment and fertile soil are perfect for growing coffee.

Actually, most Indonesian coffee is of the Robusta bean variety, but this hasn't prevented Indonesian coffee from securing a place in the world's specialty coffee scene. This is all thanks to Mandheling coffee. The main producing areas of Mandheling coffee are Java Island, Sulawesi Island, and Sumatra.

Golden Mandheling

Golden Mandheling coffee beans come from Lake Tawa near Mount Gayo in northwestern Sumatra. The Japanese particularly love this bean variety and have implemented very strict screening standards for it. After initial selection by density color sorting machines, there are four additional manual bean selections until the beans are uniform in size, glossy, and consistent in shape. According to legend, the name Golden Mandheling comes from the fact that the raw beans display a yellowish color under sunlight, which is why they are called "Yellow Mandheling."

Early on, the Indonesian company Pwani Coffee Company, which collaborated with Japanese companies, registered "Gold Mandheling" as a trademark.

Tiger Mandheling

The Tiger Mandheling selected by FrontStreet Coffee is produced at the Tiger Estate in Sumatra, Indonesia, which is why it's also called "Mandheling Tiger" or "Sumatra Tiger Mandheling." The northern part of Sumatra Island has relatively high terrain, and the Aceh Province where Lake Tawa is located and North Sumatra where Lake Toba is situated are the main Arabica coffee producing regions. The requirement for Tiger Mandheling is that it must have a flavor with traditional Chinese medicinal herb aroma, and only Mandheling beans above 17 mesh with a defect rate below 4% can be called Tiger Mandheling.

Aged Mandheling

Aged Mandheling raw beans must undergo proper processing and long-term storage.

Lintong Mandheling

Lintong Mandheling is what we commonly refer to as Mandheling. It generally uses the semi-washed method, also known as the wet-hulling method. Therefore, it has low acidity and high body. Lintong Mandheling raw beans are commonly known as "goat hoof beans." This is actually because when using the wet-hulling method, semi-hard and semi-soft moist raw beans are easily bruised when the mucilage and parchment layers are removed. The injured beans split open like goat hooves, creating a very cute shape.

The Differences Between Mandheling and Golden Mandheling:

Golden Mandheling is relatively cleaner and richer than regular Mandheling, which is related to its roast level.

The sugary sweet aroma is more intense, and the fruit acidity is also brighter and more elegant. Generally, Lintong Mandheling is best roasted until after the second crack to effectively reduce off-flavors, but Golden Mandheling, whether finished before or after the second crack, maintains good clarity and sweetness, offering more room for roasting interpretation.

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