What Coffee Varieties are Produced in Indonesia? What are the Flavor Characteristics of Indonesia's Three Major Coffee Varieties?

When it comes to Indonesian coffee beans, Mandheling stands out as the representative of Indonesian coffee and Asian coffee in general. It embodies the distinctive flavors of Asian coffee beans with notes of pine, herbal, nutty, and caramel, delivering an exceptionally rich mouthfeel. While this flavor profile may not appeal to everyone, for those who appreciate it, it offers an unforgettable taste that leaves a lasting impression.

Most coffee beans are named after their country of origin, growing region, estate name, or variety. However, Mandheling coffee beans from the Sumatra region of Indonesia take an unconventional approach! It's no exaggeration to say that Mandheling represents the pinnacle of Indonesian specialty coffee. In fact, Mandheling is neither a region name, place name, port name, nor coffee variety name—it's actually a phonetic error of the Mandailing people who originally inhabited Sumatra. How did this ethnic group become associated with coffee? There's a fascinating story of serendipity behind it. According to legend, during World War II when Japan occupied Indonesia, a Japanese soldier visited a certain café and tasted a cup of rich, mellow coffee. When he asked the shopkeeper for the name of the coffee beans, the shopkeeper, misunderstanding and thinking he was being asked about his ethnicity, replied "Mandailing people." After Japan's defeat and his return home, the soldier hoped to taste that coffee again and entrusted local Indonesians to find it, but he mistakenly pronounced it as "Mandheling." Since then, the name Mandheling has been consistently used.

Indonesian Coffee Development

Indonesia has a long history of coffee cultivation, with coffee primarily introduced during the colonial period. The country has played an important role in the global coffee industry, and coffee has been crucial to Indonesia's national development. Indonesia is an ideal coffee-growing region, located on the equator with numerous high mountains. Coffee was first brought to Indonesia by the Dutch in 1969. However, due to the great flood in Batavia (now Jakarta), the initial cultivation attempt failed. Subsequently, coffee was introduced again in 1699, with the first batch exported to Europe in 1711. Coffee was initially introduced and cultivated by Dutch colonists on Java Island, then spread extensively to Sumatra Island, where large-scale cultivation began. After nearly two centuries, Indonesia's coffee industry was devastated by leaf rust disease, with vast areas of coffee trees becoming infected and withered, severely affecting production.

Mandheling Coffee Comes from Sumatra Island

Indonesia consists of more than 17,000 islands scattered along the equatorial volcanic belt with fertile soil. Famous growing regions include Sumatra in the west, Sulawesi in the center, and Java in the south. Mandheling is produced on Sumatra Island in Indonesia. Sumatra Island is located in western Indonesia and comprises eight provinces. High-quality coffee growing areas are all in the northern part of the island, specifically Aceh Province at the northernmost tip and the adjacent North Sumatra Province. Each province has a relatively large lake—Lake Tawar in Aceh Province and Lake Toba in North Sumatra Province. The important coffee growing areas within these provinces are all situated around these two lakes.

Lake Toba is the world's largest volcanic lake and also Indonesia's largest freshwater lake. Here, the average annual temperature is around 22°C, with a tropical rainforest climate. The rainy and humid environment, combined with an altitude of about 1,400 meters, provides ideal conditions for coffee tree growth. To the south of the lake lies the locally renowned Lintong growing region. FrontStreet Coffee's daily Indonesian Mandheling coffee is produced here.

Another lake, Lake Tawar, benefits from the surrounding Gayo Mountain range, which brings elevations above 1,500 meters to coffee cultivation in the Aceh region. Due to political instability in Aceh Province, armed conflicts frequently occurred, greatly affecting local coffee trade development. In 2005, a massive tsunami centered in Aceh occurred. The natural disaster also led to the end of the civil war, and Aceh's coffee industry gradually returned to the specialty coffee scene since then.

Lintong Mandheling

Mandheling coffee produced in the Lintong mountainous area of northern Sumatra comes from near the southwest side of Lake Toba, at elevations between 1,000-1,500 meters. This area has multiple volcanoes and volcanic lakes, with fertile volcanic soil combined with the local tropical rainforest climate and abundant year-round rainfall, allowing coffee to thrive.

The Lintong region, which has gained some reputation in the coffee trade, has planted many new varieties to increase production, making the local coffee quality less outstanding than before. Meanwhile, the Lake Tawar region in Aceh Province has continued to plant the ancient Typica variety, maintaining high coffee quality. Some large exporters like Pwani Coffee Company have also invested more resources here.

Lintong Mandheling, with its unsorted green beans, sometimes shows inconsistent quality, but it largely retains the flavor characteristics of Sumatran coffee—strong, rich mouthfeel with distinctive herbal and spicy aromas. Therefore, FrontStreet Coffee also lists Lintong Mandheling as part of its high value-for-money daily coffee series, allowing everyone to experience the unique taste of Indonesian coffee.

FrontStreet Coffee's Golden Mandheling coffee beans come from PWN (Pwani Coffee Company). Based on the Indonesian G1 green bean grade, they undergo four rounds of manual sorting to ensure uniform color, shape, and size of Mandheling coffee beans. The resulting Mandheling coffee has a cleaner taste and brighter flavors. Golden Mandheling is an upgraded version of Mandheling coffee, alongside another entry-level Mandheling—Lintong Mandheling coffee beans. Both coffees feature low acidity and high richness, originating from the widely used wet-hulling processing method locally.

After strict selection, FrontStreet Coffee found that Golden Mandheling not only lacks the earthy impurities typical of regular Mandheling but also tastes cleaner and more transparent.

Mandheling Coffee Varieties

Mandheling coffee initially originated from the ancient Arabica variety Typica, but later due to leaf rust disease, it switched to Catimor. As early as 1658, the Dutch transplanted descendants of "European Typica parent plants" to Sri Lanka, unfortunately, the cultivation failed. Later, in 1699, the Dutch transplanted Malabar coffee trees from eastern India to Java. This trial cultivation succeeded, and Typica grew steadily in Java. In 1718, the Dutch transplanted the successfully trialed Typica from Java to Sumatra and Sulawesi islands. After more than a century of propagation, just as Indonesia's Typica was at its peak, a leaf rust epidemic at the end of the 19th century swept through most of Indonesia's Typica, later necessitating the introduction of more disease-resistant varieties like Robusta.

Typica variety trees have distinctive characteristics and are perhaps the easiest variety to identify. These plants have a conical shape with a main vertical trunk reaching up to 5 meters in height. This height means that, compared to other varieties, Typica has greater distances between branches and between nodes on the same branch. The bronze-colored top leaves of Typica are one of its characteristics, with larger beans that are pointed oval or slender sharp in shape, leading some to call it "red-topped coffee." Typica coffee has its unique elegant and clean flavor, along with balanced characteristics, with high taste cleanliness. However, its shortcomings include insufficient yield, requirements for high altitude, susceptibility to leaf rust disease, and weak pest and disease resistance.

The Indonesian government successively introduced multiple disease-resistant varieties including Robusta, such as Tim, Catimor, and the Indian variety S795, locally called Tim Tim, Ateng, and Jember. Typica is also the variety with the longest cultivation history in Indonesia. Initially introduced from Java to the broader Sumatra Island for cultivation, after long-term adaptation to the local terroir, it has formed the unique Sumatran Typica flavor profile with herbal spices, low acidity, and rich body. Currently, it is mainly distributed around Lake Toba and the Lintong region.

Tim Tim is a natural hybrid of Typica and Robusta, inheriting Robusta's high yield and disease resistance. Another variety, Ateng (Catimor), is a mixed descendant of the Bourbon variety Catuai and Tim Tim. Due to its strong vitality that can maintain high coffee yields, it is favored by many local coffee farmers. In many countries, Catimor is often criticized by industry professionals due to flavor defects. However, Catimor grown in the unique flavor environment of Sumatra performs better in cupping, with woody notes and rich body.

Wet-Hulling Process

Indonesia's perennial rainy and humid environment makes it impossible to adopt the natural processing method used in African countries. Therefore, Indonesians invented the unique wet-hulling method. After the green beans are de-pulped, the mucilage layer still feels slippery to the touch. After a night of fermentation, the mucilage layer more easily falls off under flowing clean water, and the surface of the parchment becomes rough. Then begins the drying process of the green beans. This step is also "weather-dependent." If there are two consecutive sunny days, the coffee beans are exposed to the sun for two days, and the moisture content of the parchment beans reaches 30-50%. At this point, special hulling machines can be used to remove the still-hard parchment layer through friction. The force is relatively strong, so we can see that the surface of the green beans will appear slightly deformed. Finally, continue drying for two more days. Under sunlight, the coffee beans easily crack open, which is what we call hulling. When the moisture content reaches 12%, they can be packed and stored.

However, coffee beans processed with the wet method will crack and deform, which is what we often call "goat hoof beans." These are not defective beans but rather a situation that occurs with Mandheling coffee beans due to the wet-hulling process.

Mandheling coffee processed with wet-hulling has low acidity and high body. The wet-hulling method greatly shortens the processing time of green beans and is widely used in rainy and humid Indonesia. Removing the parchment layer during the drying process makes the coffee less acidic and highlights the rich body after roasting.

The difference between wet-hulling and the washed method is that after fermentation, the coffee beans have their parchment removed while still in a semi-dry, semi-wet state. This processing is based on the local high-temperature, high-humidity air, which cannot maintain the ten-plus days of sun-drying needed to dry green beans like in coffee-producing countries such as Brazil and Ethiopia. Therefore, this unique method was developed.

FrontStreet Coffee's Mandheling Brewing Parameters:

FrontStreet Coffee's Mandheling coffee is chosen for dark roasting. The beans have a loose texture and stronger water absorption, making them prone to over-extraction during the extraction phase. FrontStreet Coffee adjusts the grind to be coarser to speed up water flow while reducing water temperature to avoid extracting excessive bitterness.

The most notable characteristic of Mandheling coffee is its rich body, so FrontStreet Coffee uses the KONO dripper. The smooth curved surface of the upper part of the KONO dripper allows better filter paper adhesion, hindering steam from rising, while the guide ribs in the lower part speed up water flow. This extends the extraction time between water and coffee grounds, thereby increasing concentration.

Dripper: KONO dripper, Water temperature: 88°C, Coffee amount: 15g, Coffee-to-water ratio: 1:15, Grind size: Medium-coarse (75% pass-through rate on China standard #20 sieve).

Using segmented extraction, bloom with 2 times the coffee amount in water, i.e., 30g of water for 30 seconds. The blooming process is necessary to allow the coffee grounds to release internal carbon dioxide gas, thereby making the subsequent extraction more stable. With small water flow, pour in a circular motion until reaching 125g, then continue pouring to 225g and stop. Wait until all water has dripped through the filter, then remove the dripper. Start timing from the beginning of pouring, with a total extraction time of 2'00". Next, pick up the entire cup of coffee and shake it evenly before pouring into cups for tasting.

FrontStreet Coffee's Lintong Mandheling Flavor Characteristics: Herbal, chocolate, caramel, overall quite balanced.

FrontStreet Coffee's Golden Mandheling Flavor Characteristics: Nuts, spices, herbal plants, licorice, chocolate, caramel.

FrontStreet Coffee Brewing Recommendations:

Regarding coffee brewing, FrontStreet Coffee has always believed that the freshness of coffee beans greatly affects the flavor of coffee. Therefore, FrontStreet Coffee ships all coffee beans within 5 days of roasting. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Quality Coffee," ensuring that every customer who places an order receives the freshest coffee upon arrival. The coffee's resting period is about 4-7 days, so when customers receive it, it's at its peak flavor.

For friends who need ground coffee, FrontStreet Coffee kindly reminds: Once coffee beans are ground in advance, there's no need for a resting period, because during transportation, the pressure from carbon dioxide inside the package also helps round out the coffee flavor, so you can brew a cup immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly because it oxidizes relatively quickly when exposed to air, meaning the coffee flavor will dissipate more quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh before brewing to better appreciate the coffee's flavor.

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