Mandheling Specialty Coffee: Flavor Profile, Mouthfeel, and Aroma Description of Sumatran Mandheling Coffee

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Introduction to Mandheling Coffee

Mandheling is a coffee with rich, solid flavor, aromatic fragrance, moderate acidity, and abundant sweetness that leaves a lasting impression. Its flavor profile of low acidity and deep aroma makes it particularly suitable for dark roasting. Through increased caramelization reactions, it develops rich aromas, mellow flavors, and distinct sweetness.

Roasting Challenges and Techniques

Roasting Mandheling to achieve a mellow, sweet aftertaste is not easy. Roasters must not only control the quality of green beans but also have in-depth understanding of coffee beans and the effects of the roasting process on them. Only through extended roasting time can Mandheling coffee beans develop sweetness while suppressing unpleasant bitter compounds.

FrontStreet Coffee currently offers two varieties of Mandheling coffee beans, both from Sumatra island but different regions. One is Mandheling coffee beans from the Lindong region, and the other is Golden Mandheling coffee beans carefully selected by PWN company from the Aceh region, with bean sizes above 18 mesh and extremely few defective beans.

Wet-Hulled Processing Method

Both varieties of Mandheling coffee beans are processed using the wet-hulled method. After coffee cherries are harvested, they undergo preliminary quality selection and are placed in barrels for dry fermentation, allowing the pectin sugars to fully ferment and enhance flavors. The fermentation typically lasts between 12-36 hours, depending on specific conditions. Then, they are sun-dried for 1-2 days until moisture content reaches 35-40%, after which the hulls are removed using a hulling machine, followed by further sun-drying until the moisture content reaches approximately 12-15%.

Roasting Process and Temperature Control

Therefore, Mandheling green beans with higher moisture content show greater variation in moisture levels compared to sun-dried beans. Consequently, FrontStreet Coffee pays special attention during the dehydration phase of the roasting process. For green beans with high moisture content, the damper can be closed immediately after adding the beans, steaming for 30 seconds before opening to level 3, until the beans turn light green or white, then opening the damper to level 4, and after first crack opening to level 5 (maximum), allowing the coffee beans to roast "thoroughly" from inside out in a more uniform temperature environment within the drum.

Lindong Mandheling coffee beans: Entry temperature 200°C, yellowing point at 5'18", first crack begins at 9 minutes at 186°C, developed for 4 minutes after first crack, discharged at 202°C.

Golden Mandheling coffee beans: Entry temperature 200°C, yellowing point at 5'40", first crack begins at 9'54" at 191.2°C, developed for 3'30" after first crack, discharged at 204.5°C.

Cupping and Flavor Profiles

Through FrontStreet Coffee's cupping comparison, Lindong Mandheling coffee beans exhibit the region's characteristic herbal, spice, and nutty flavors along with caramel-like sweetness. Meanwhile, PWN Golden Mandheling coffee beans, in addition to herbal, spice, and nutty flavors, also offer a clean taste and more pronounced sweetness, thanks to the uniform size of Golden Mandheling beans, which ensures more even heating during the roasting process.

Brewing Recommendations

After medium-dark roasting, Mandheling coffee beans expand and their structure becomes looser. Therefore, when ground, they easily absorb more water and accelerate the release of various compounds. To avoid over-extraction, FrontStreet Coffee uses medium grind size and slightly lower water temperature to reduce the release of bitter macromolecules during extraction.

FrontStreet Coffee's in-store brewing uses the following drip extraction parameters: Dripper: KONO, Coffee dose: 15 grams, Water-to-coffee ratio: 1:15, Grind size: 70% pass-through rate through China standard #20 sieve, Water temperature: 88°C.

Brewing Technique

Specific brewing method: First pour 30g of water for 30s bloom; Second stage, pour in small circular motions to 125g, wait until the water level in the coffee bed drops to half before continuing to pour, then continue with small circular motions to 225g, until all dripping is complete, with total extraction time around 2 minutes and 10 seconds.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473