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Characteristics and Story of Starbucks Sumatra Coffee Beans - Flavor Differences Among Starbucks Single-Origin Coffee Varieties

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Starbucks Sumatra coffee beans dark roast flavor description processing method mouthfeel grind setting introduction. Tang Pachi Estate applies honey processing to large quantities of Caturra, which is also known as semi-washed processing. The honey processing method involves drying the mucilage directly under the sun, pursuing a rich mouthfeel and an aftertaste that lingers on the palate. This processing method can retain

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Although FrontStreet Coffee's daily bean list features dozens of coffee beans, careful observation reveals that each producing region has distinct flavor profiles, and each bean presents unique aromas due to different processing methods and production steps. For example, the PWN Golden Mandheling coffee on FrontStreet Coffee's bean list possesses the characteristic herbal and rich aroma of Mandheling coffee, while also offering clear, clean flavors and mouthfeel.

Characteristics of Mandheling Coffee Beans

Mandheling coffee originates from Sumatra, Indonesia's most famous producing region, and is also known as "Sumatran coffee." High-quality coffee is mainly distributed throughout the northern part of the island, centered around two volcanic lakes: Lake Tawar in the Aceh region and Lake Toba in the Lintong region. Both lakes feature fertile volcanic ash soil, combined with the overcast and rainy seasons brought by the local tropical rainforest climate, resulting in coffee beans rich in herbal plant aromas.

The year-round high temperature and humidity environment, coupled with local scarcity of freshwater resources, prevents locals from using the washed processing method common in Central and South America. Furthermore, the African-style sun drying process lasting up to 20 days would be even more challenging in the tropical rainforest region. Consequently, locals developed a unique "semi-washed" processing method adapted to local conditions—the wet hulling method.

Coffee cherries with skin and pulp removed are directly poured into pools for brief fermentation of several hours. At this point, a small amount of mucilage remains on the parchment, which is removed through brushing. Next, the parchment beans are dried, with the first drying only reaching 30-40% moisture content, taking about 2-3 days, after which coffee farmers sell the green beans to collectors. The collectors then directly machine-hull the purchased semi-dry parchment beans to obtain the innermost green beans.

Because the hulling machine uses significant friction to crush the parchment layer tightly attached to the green beans, white or green viscous liquid typically flows out during this stage. Due to long-term soaking in this liquid and the humid environment, the final green beans become soft, pale and swollen, forming a grayish-green color. Through the stirring action of friction, the green beans are also more easily crushed or bruised, particularly at both ends, forming small gaps that create what are known as "elephant foot beans."

The "naked beans" that have had their parchment removed dry very quickly while being directly exposed to the humid environment, allowing various microorganisms to proliferate. This gives Indonesian coffee its unique woody, spicy, and herbal plant aromas—what we call "terroir flavor." Both fermentation and drying times for the wet hulling method are shorter than traditional washed processing, thus saving considerable labor.

What is Golden Mandheling Coffee?

To improve the quality of Mandheling coffee, Indonesia's PWN company performs four rounds of manual selection on purchased Mandheling green beans, ensuring each bean is intact, uniform, full, and must meet a size of 18 mesh or above—the local G1 grade in Indonesia. Through cupping comparisons, FrontStreet Coffee found that the strictly selected Golden Mandheling coffee eliminates the earthy and woody flavors typical of regular Mandheling, resulting in overall cleaner and brighter flavors.

It's worth noting that although there are many Golden Mandheling coffees on the market, PWN company registered the Golden Mandheling trademark early on, meaning only PWN Golden Mandheling is genuine Golden Mandheling coffee. To experience the charm of Mandheling flavor, FrontStreet Coffee believes PWN Golden Mandheling coffee is well worth trying.

The most representative characteristics of Golden Mandheling coffee lie in its spice, herbal notes, and rich body. To present this profile, FrontStreet Coffee's roasters use a dark roast for these coffee beans.

Pour-over Flavor of PWN Golden Mandheling Coffee

Golden Mandheling coffee has complex aromas. To experience the best flavor and mouthfeel, FrontStreet Coffee recommends using freshly roasted coffee beans for brewing. Coffee beans reach their optimal flavor period 4-7 days after roasting. Beyond this period (about one and a half months), the aromas gradually diminish and woody defect flavors develop. FrontStreet Coffee considers coffee bean freshness particularly important, so shipped coffee beans are freshly roasted within 5 days. Combined with logistics and shipping time, you can start enjoying them immediately upon receipt.

FrontStreet Coffee's brewing approach for each coffee bean is based on the characteristics presented during cupping. Golden Mandheling coffee features flavors of herbs, dark chocolate, caramel, nuts, and pine. For this type of rich-bodied coffee, FrontStreet Coffee's baristas use the Kono dripper. The Kono's ribs don't even reach halfway up the dripper's height—a design actually intended to ensure the filter paper tightly adheres to the dripper wall after wetting, restricting airflow. This increases the water absorption time of coffee particles, resulting in more uniform overall extraction and enhanced rich mouthfeel. Additionally, the concave skeleton at the bottom of the Kono dripper is a key design that enables siphon effects during subsequent brewing.

Because dark roasted coffee beans are more porous and have strong water absorption, they can easily lead to over-extraction from excessive water absorption, resulting in bitter and astringent brewed Mandheling coffee. Therefore, FrontStreet Coffee adjusts the grind to be coarser and uses water at a slightly lower temperature for brewing.

Recommended brewing parameters: Water temperature: 87-88°C | Coffee grounds: 15g | Coffee-to-water ratio: 1:15 | Grind size: Medium grind (70% pass-through rate on China standard #20 sieve)

The brewing method uses a three-stage pour approach, which better expresses the rich body and caramel sweetness of Golden Mandheling coffee. The first stage is a bloom pour of 30ml, fully wetting the coffee grounds for degassing to facilitate better extraction of flavor compounds in subsequent stages. The second stage pours 100ml, mainly bringing out Mandheling's golden foam and raising the coffee bed. The final stage is a gentle center pour of 95ml. Wait for all coffee liquid to filter through before removing the dripper, then gently swirl the coffee in the pot to mix.

Pour-over PWN Golden Mandheling coffee tastes very rich, emitting spicy and herbal aromas, presenting a solid rich mouthfeel with caramel sweetness and chocolate, nut flavors.

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