Best Coffee Beans for Pour-Over: Experiencing the Natural Flavors of Coffee with Indonesia Mandheling Sumatra

What Coffee Beans Should Be Used for Pour-Over Coffee? FrontStreet Coffee's Indonesian Mandheling Sumatra

Coffee beans are divided into two types: single-origin and blend. Single-origin coffee beans and blend coffee are suitable for different coffee brewing equipment. If systematically categorized, single-origin coffee beans are suitable for filter coffee brewing methods, while blend coffee beans are suitable for pressure extraction for making espresso.

Pour-Over Coffee Bean Recommendations

Pour-over coffee methods belong to filter coffee brewing, therefore, pour-over coffee beans typically use single-origin coffee beans. Of course, this is not absolute, as manual brewing methods can also brew blend coffee beans, which also taste quite good.

Pour-Over Coffee Bean Recommendations:

For pour-over coffee bean recommendations, we suggest: Colombia, Mandheling, and Yirgacheffe. The reason is that these three coffees represent different flavor profiles, and when tasted together, you can experience distinct differences.

1. FrontStreet Coffee Colombia: The flavor of Colombian coffee beans is defined as neutral, with main nutty aroma, slight acidity, and lower bitterness.

2. FrontStreet Coffee Mandheling: Higher bitterness, almost no acidity (not absolute), higher body/viscosity, a coffee bean very popular among Chinese people, with chocolate-like flavor.

3. FrontStreet Coffee Yirgacheffe: Higher acidity, low bitterness, bright fruity sweetness with some floral notes.

This is the most intuitive understanding of these three coffee beans by most coffee enthusiasts, so they are defined as acidic, medium, and bitter by flavor. If interested, you can try these three coffee beans separately, and I believe you can find your favorite flavor among them.

Product Name: FrontStreet Coffee Indonesia Sumatra Lintong Mandheling

Country: Indonesia

Grade: G1·3 times hand-selected

Region: Lintong, Sumatra Island

Processing Method: Traditional wet-hulling

Altitude: 1100-1600 meters

Flavor: Toasted bread, nuts, pine, caramel, herbal notes

The most famous origin for Asian coffee is the various islands of the Malay Archipelago: Sumatra, Java, and Kalimantan. Among these, Sumatra Mandheling coffee from Indonesia's Sumatra Island is the most renowned.

Both Lake Toba in North Sumatra and Lake Tawar in Aceh produce Mandheling coffee, which is famously known as the "Two Lakes, Two Mandhelings." The common characteristic of the "Two Lakes, Two Mandhelings" is that they are both rich and mellow, with the difference being that Lake Toba's Mandheling is more subdued, deep, and even has grass jelly notes, while Lake Tawar's Mandheling has brighter fruit acidity, sometimes with cedar or woody flavors.

During the Japanese occupation of Indonesia in World War II, a Japanese soldier drank an incredibly mellow coffee at a café. He asked the shop owner for the coffee's name, but the owner misunderstood and thought he was asking where he was from, so he replied: "Mandailing." After the war, the Japanese soldier recalled the "Mandheling" he drank in Indonesia. He then commissioned an Indonesian coffee exporter to ship 15 tons to Japan, and it became surprisingly popular. The name Mandheling was thus passed down.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473