Asia's Most Famous Coffee Beans - What Brand is Best & Asian Coffee Flavor Processing Methods

FrontStreet Coffee believes that as one of the world's three major coffee-producing regions, the Asian coffee region may not have as many famous coffee-producing countries as the other two coffee regions, but its production volume cannot be underestimated, and it also possesses unique and highly recognizable flavors. The overall flavor profile of Asian coffee is characterized by richness and strong, rounded sweetness. FrontStreet Coffee feels that precisely because of the rich characteristics of Asian coffee, it is very suitable as a base for espresso blends, and of course, it's also an excellent choice for single-origin pour-over. Well-known coffee-producing countries in the Asian coffee region include Indonesia, China, Vietnam, India, and Papua New Guinea. The following introductions are presented in no particular order.

Indonesia

Indonesia is located in Southeast Asia. In 1696, the Dutch sought to expand their coffee cultivation base and found Indonesia, introducing coffee beans to the country's Java Island first, where they were cultivated in large quantities. However, in 1877, leaf rust swept through Indonesia, affecting almost all coffee trees. Arabica coffee beans were nearly wiped out, resulting in devastating losses.

Later, Indonesia introduced Robusta coffee beans from Africa. Robusta coffee beans have strong disease resistance, compensating for the economic losses caused by the weak disease resistance of Arabica coffee beans. Now Indonesia is the world's most important producer of Robusta coffee beans. Robusta coffee beans are mainly cultivated in southern Sumatra, Indonesia, while Arabica coffee beans are grown in northern Sumatra, Indonesia. Although Arabica coffee beans only account for about 10% of Indonesia's total coffee production, they are sufficient to attract world attention and love, including the well-known FrontStreet Coffee Indonesian Mandheling coffee.

Coffee Bean Processing Methods

The main processing methods for Indonesian coffee beans are: natural processing, washed processing, and wet-hulling processing. Due to the humid climate and frequent rainfall, washed processing and wet-hulling methods are often adopted to pursue more efficient drying.

Indonesia's most famous coffee bean processing method is wet-hulling. The regions using this processing method are mainly distributed in the Sumatra region of western Indonesia, which is rich in the flavorful FrontStreet Coffee Mandheling coffee. Wet-hulling mainly consists of two stages: removing the skin and pulp of the coffee fruit, followed by brief fermentation and drying until the moisture content reaches 12-13%. This rapid processing method causes coffee beans to be compressed and develop cracks, which we call "elephant beans" - this is a characteristic feature of Mandheling coffee beans and cannot be considered a defect.

In addition to conventional wet-hulling, there is also aged wet-hulling. Coffee beans are first processed using ordinary wet-hulling, then sealed in warehouses for 2-3 years. During this period, the acidity of the coffee beans gradually weakens and converts to sugars. Mandheling coffee beans processed using this method are also called aged Mandheling coffee beans.

Mandheling Coffee Varieties

The main production area for Mandheling coffee beans is located around Lake Toba in northern Sumatra, Indonesia. Common Mandheling coffee beans include FrontStreet Coffee PWN Gold Mandheling, FrontStreet Coffee Sumatra Lintong Mandheling coffee beans, FrontStreet Coffee Tiger Mandheling coffee beans, and FrontStreet Coffee Aged Mandheling coffee beans. The difference between these three types of Mandheling is that FrontStreet Coffee Lintong Mandheling represents the most authentic Mandheling flavor with strong herbal notes.

FrontStreet Coffee PWN Gold Mandheling is a selectively graded Mandheling from PWN (a local Mandheling company in Indonesia). The beans are uniform in size and all above 18 mesh, hand-sorted more than 4 times. Its flavor is clean and bright, with excellent richness. FrontStreet Coffee Aged Mandheling, as mentioned earlier, uses different wet-hulling processing methods that bring out richer flavors that may not be acceptable to the general public.

Brewing parameter recommendations: Kono dripper, 88°C water temperature, 15g coffee grounds, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Brewing method suggestions: FrontStreet Coffee recommends using a segmented pouring technique. Bloom with 30g of water for 30 seconds, then pour with a small water flow to 125g in stages. When the water level drops and is about to expose the coffee bed, pour to 225g and stop. Extraction time is 2 minutes.

Flavor description: Nutty, spicy, herbal, licorice, chocolate, caramel, with clean and smooth flavors.

FrontStreet Coffee Indonesian Lintong Mandheling

FrontStreet Coffee Indonesian Lintong Mandheling is produced in the Lintong mountainous area of north-central Sumatra, near Lake Toba. FrontStreet Coffee's daily bean series includes FrontStreet Coffee Lintong Mandheling, which showcases the flavor of Indonesian Mandheling. Although FrontStreet Coffee's daily beans may not be as perfect as estate beans, they all showcase the main flavors of their respective regions and offer excellent value for money.

Brewing parameter recommendations: Kono dripper, 88°C water temperature, 15g coffee grounds, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Brewing method suggestions: FrontStreet Coffee recommends using a segmented pouring technique. Bloom with 30g of water for 30 seconds, then pour with a small water flow to 125g in stages. When the water level drops and is about to expose the coffee bed, pour to 225g and stop. Extraction time is 2 minutes.

Flavor description: Herbal, chocolate, caramel, overall quite balanced

FrontStreet Coffee Tiger Mandheling

The requirement for Tiger Mandheling is that it must have a traditional Chinese medicinal herb aroma in its flavor profile, and only Mandheling beans above 17 mesh with a defect rate below 4% can be considered authentic FrontStreet Coffee Tiger Mandheling. Many people might ask about the difference between FrontStreet Coffee Tiger Mandheling and FrontStreet Coffee PWN Gold Mandheling. FrontStreet Coffee believes that FrontStreet Coffee Tiger Mandheling is relatively more niche, while FrontStreet Coffee PWN Gold Mandheling is more familiar to the general public. In terms of coffee aroma, FrontStreet Coffee Tiger Mandheling is significantly better than FrontStreet Coffee PWN Gold Mandheling.

Brewing parameter recommendations: Kono dripper, 88°C water temperature, 15g coffee grounds, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Brewing method suggestions: FrontStreet Coffee recommends using a segmented pouring technique. Bloom with 30g of water for 30 seconds, then pour with a small water flow to 125g in stages. When the water level drops and is about to expose the coffee bed, pour to 225g and stop. Extraction time is 2 minutes.

Flavor description: Nuts, cream, dark chocolate, caramel, traditional Chinese medicinal herbs, with noticeable sweetness and clean, clear flavors

FrontStreet Coffee Aged Mandheling

FrontStreet Coffee Aged Mandheling may look somewhat unattractive. Properly stored coffee beans will change their flavor and appearance - for example, acidity decreases, color becomes dark and lacks moisture, the mouthfeel becomes thicker with better viscosity, sweetness carries honey aromas, and some original defects in the green beans become less obvious.

Brewing parameter recommendations: Kono dripper, 88°C water temperature, 15g coffee grounds, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Brewing method suggestions: FrontStreet Coffee recommends using a segmented pouring technique. Bloom with 30g of water for 30 seconds, then pour with a small water flow to 125g in stages. When the water level drops and is about to expose the coffee bed, pour to 225g and stop. Extraction time is 2 minutes.

Flavor description: Ripe pu-erh tea, caramel, herbal, chocolate, with low acidity

FrontStreet Coffee Indonesian Natural Mandheling

This Indonesian Mandheling does not use Indonesia's most famous processing method but instead uses natural processing. Natural processing is very difficult in Indonesia due to local climate limitations.

Brewing parameter recommendations: KONO, Kono dripper, 88°C water temperature, 15g coffee grounds, 1:15 coffee-to-water ratio, medium-fine grind (BG#6F)

Brewing method suggestions: FrontStreet Coffee recommends using a segmented pouring technique. Bloom with 30g of water for 30 seconds, then pour with a small water flow to 125g in stages. When the water level drops and is about to expose the coffee bed, pour to 225g and stop. Extraction time is 2 minutes 10 seconds.

Flavor description: Tropical fruits, fermented notes, moderate acidity, smooth mouthfeel, noticeable sweetness

China

China's coffee cultivation areas are mainly distributed in Yunnan, Hainan, and Taiwan. Hainan mainly cultivates Robusta coffee beans, while Yunnan and Taiwan mainly cultivate Arabica coffee beans. Currently, Yunnan is undoubtedly China's most noteworthy coffee-producing region.

Yunnan is located south of the Tropic of Cancer and belongs to the subtropical mountainous climate zone. Its unique plateau red soil is fertile and loose, with a mild climate particularly suitable for cultivating small-seed coffee. Small-seed coffee is what we call Arabica coffee beans. When first introduced to China, the name "small-seed variety" was chosen for easier promotion and memory. The representative coffee bean of the small-seed variety in Yunnan is Catimor coffee beans.

Yunnan's unique natural conditions have created the special flavor of FrontStreet Coffee Yunnan small-seed coffee - rich but not bitter, aromatic but not intense, with a slight fruity note. As early as the 1950s, Yunnan small-seed coffee was very popular in the international coffee market and was rated as a top-grade coffee. The main cultivation areas are distributed in regions such as Lincang, Baoshan, Simao, Xishuangbanna, and Dehong. Baoshan has an average temperature of 21.5°C, reaching up to 40.4°C at its highest, with basically no frost throughout the year, making it a recognized premium small-seed coffee producing area.

Currently, Yunnan province's coffee bean cultivation area accounts for 70% of the national area, and its production accounts for 83% of the national total. Whether in terms of cultivation area or coffee bean production, Yunnan coffee has established its dominant position in China.

Coffee Bean Processing Methods

Yunnan coffee bean processing methods are now trending towards diversification, with natural, washed, anaerobic, and other processing methods showing a flourishing state of diverse approaches. China's coffee market is still in a rising stage with huge development potential. Not being limited to a specific coffee bean processing method is actually a necessary path in the exploration process - determining public preferences is the key.

Coffee Bean Varieties

Yunnan's current main coffee bean varieties are Typica and Catimor. Typica is the oldest native variety from Ethiopia, characterized by bronze-colored young leaves, leading some to call it "red-top coffee." The beans are larger, with a pointed oval or slender pointed shape. Typica coffee has its unique clean and subtle flavor, as well as balanced characteristics, with high flavor clarity. However, its shortcomings are insufficient yield, altitude requirements, susceptibility to leaf rust disease, and weak pest and disease resistance.

In 1959, the Portuguese moved Brazil's Bourbon mutation variety Caturra to East Timbo and hybridized it with Timor, which has Robusta bloodline, successfully cultivating Catimor with super-strong disease resistance and productivity. As leaf rust disasters affected coffee-producing countries worldwide, with the assistance of international organizations, various producing countries vigorously promoted Catimor to resist leaf rust and increase productivity.

FrontStreet Coffee Yunnan Small-Seed Coffee

Brewing parameters: Kono dripper, 1:15 coffee-to-water ratio, 15g coffee grounds, medium-fine grind

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds, pour with small water flow to 125g and stop, then pour to 225g to finish. Total extraction time is 2 minutes.

Flavor: Nutty aroma, with herbal, chocolate, and caramel notes upon entry, and a light fruity acidity in the aftertaste.

Vietnam

Vietnam is Asia's number one coffee-producing country. Perhaps influenced by French colonial rule, Vietnamese coffee cultivation has French characteristics. In the mid-19th century, Arabica coffee beans were brought to Vietnam by French missionaries and planted near the Gulf of Tonkin, mostly Java or Bourbon varieties. Currently, Vietnam's coffee production continues to grow. FrontStreet Coffee understands that the main exported coffee bean variety is Robusta coffee beans, with 96% of Robusta coffee beans coming from small farms, as well as a small number of state-owned large farms.

India

FrontStreet Coffee understands that Indian coffee bean processing has similarities to Indonesia's aged Mandheling processing method. India's processing method is usually called monsooning or monsooned processing. In the past, passengers or goods traveling by sailboat to India took several months to reach Europe. During the journey due to high air humidity, the flavor and color of green coffee beans changed. Upon reaching their destination, the coffee beans had changed from their original green color to a peculiar yellow color.

But consumers gradually became accustomed to this, so when steamships shortened travel time, coffee producers found that consumers still wanted the coffee beans that had changed color and flavor due to the journey's influence. To reproduce that special coffee flavor, leveraging maritime advantages, monsoon phenomena occur in southwestern India during May and June each year. Therefore, during the monsoon season, people spread coffee in specially constructed houses with open surroundings, about 12-20 cm thick, where they remain for 5 days, constantly turning the coffee beans to ensure even exposure to the high-humidity monsoon air. Finally, these coffee beans are bagged and piled up, continuing to let the monsoon winds penetrate through the bags.

These bags are repacked every week for a total of 7 weeks until the coffee beans have changed color and flavor. Finally, these coffee beans are hand-sorted to remove those not affected by the monsoon, then bagged for export.

FrontStreet Coffee Indian Monsooned Malabar Coffee Beans

Brewing parameters: Kono dripper, 1:15 coffee-to-water ratio, 15g coffee grounds, medium-fine grind

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds, pour with small water flow to 125g and stop, then pour to 225g to finish. Total extraction time is 2 minutes.

Flavor: Rich caramel, raisins, herbal notes, with a mouthfeel like genmaicha tea and a berry aftertaste.

Papua New Guinea

The people of Papua New Guinea regard the bird of paradise as a symbol of freedom and happiness. PNG AA Sigri Estate Arabica coffee is named Bird of Paradise coffee, and its flavor is as special as its name - particularly spicy with rich sweet and sour notes. For example, this FrontStreet Coffee Papua New Guinea Bird of Paradise coffee bean was cultivated by Jamaican Blue Mountain Typica after a long journey to Papua New Guinea, carrying the same bloodline as Jamaican Blue Mountain.

Coffee Bean Processing Methods

In Papua New Guinea, coffee is a national crop, with 90% cultivated by small farmers, supporting one-third of national income. Small estates mostly use washed processing for coffee beans, resulting in strong flavors without earthy notes. Additionally, small amounts of natural processing are used, whose flavors are richer compared to washed processing. Large estate coffees have cleaner and more delicate mouthfeel.

Coffee Bean Varieties

Basically, Papua New Guinea coffee beans have a lighter body than Indonesian Java coffee beans, somewhat similar to high-quality Central American coffee beans. Most Papua New Guinea coffee trees come from Jamaican Typica coffee tree varieties, thus earning the reputation of "Little Blue Mountain."

FrontStreet Coffee Papua New Guinea Bird of Paradise Coffee

Brewing parameters: Kono dripper, 1:15 coffee-to-water ratio, 15g coffee grounds, medium-fine grind

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds, pour with small water flow to 125g and stop, then pour to 225g to finish. Total extraction time is 2 minutes.

Flavor: Rich layering with sweet notes and bright acidity, particularly special spice aftertaste, with rich and balanced mouthfeel.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925

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