In the store or on the Tmall flagship store, customers often ask FrontStreet Coffee how to choose coffee beans. Because FrontStreet Coffee currently displays more than 30 varieties of coffee beans, all of which are collected from various coffee producing areas around the world. Each has its own merits and will be updated from time to time in other coffee producing areas. Mandheling coffee is one of the most familiar coffee beans to Chinese people. So, do you know about the history, culture and stories of Mandheling coffee? Customers who come to FrontStreet Coffee don’t just come to drink a cup of coffee, and FrontStreet Coffee doesn’t just come to produce a cup of coffee.
Mandheling story origin
In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (today's Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands. Coffee rust destroyed almost all the coffee trees. People had to abandon the Arabica coffee trees that had been cultivated for many years and introduced robusta coffee trees with strong disease resistance from Africa.
Today, Indonesia is already a large coffee-producing country. Coffee is mainly produced in Java, Sumatra and Sulawesi. Robusta species account for 90% of the total production, while Sumatra Mandheling is a rare Arabica species. These trees are planted on slopes between 750 meters and 1500 meters above sea level. The mysterious and unique Sumatran species gives Mandheling coffee a rich aroma, rich taste, strong taste, slightly chocolatey and syrupy taste. Mandheling coffee beans have larger particles and are harder. They are prone to defects during the planting process. They usually undergo strict manual selection after harvesting. If the control process is not strict enough, it can easily lead to uneven quality. In addition, different roasting levels will also directly affect the taste, so it has become a controversial item.
The name Mandheling is very different from other coffee beans. It is not the name of the production area, place, port, or even the name of the coffee variety (for example, Yirgacheffe or Sidamo is the name of a production area in Africa). His name is just a mispronunciation of the Mandheling ethnic group in Indonesia.
Why is this nation related to coffee? In fact, there is an anecdotal legend: During the Second World War, Japan occupied Indonesia. One of the Japanese soldiers drank extremely delicious coffee in a coffee shop. He immediately asked the shop owner the name of this cup of coffee. However, due to the language barrier, the shop owner thought he was asking: "Where are you from?", so he answered: "Mandheling".
After the end of World War II, this Japanese soldier recalled drinking this drink in Indonesia.Mandheling " He asked an Indonesian broker to transport fifteen tons of Mandheling to Japan for him. As a result, it was very popular in the Japanese coffee market, so the name Mandheling has been passed down to this day. (This broker created Pwani Coffee Company, referred to as PWN, which is well-known in the Indonesian coffee industry today, and is also the trademark owner of Golden Mandheling).
Mandheling coffee processing
Sellers often refer to Lintong and MandhelingMandheling coffeeMarked for dry processing. In fact, the pulp and coffee seeds are often separated from the coffee seeds through a variety of mixing methods, the more common one is a backyard wet process. Clever farmers put freshly picked coffee cherries into a crude peeling machine assembled from scrap metal, wood and bicycle parts. The peeled, sticky beans are then placed in a plastic woven bag to ferment overnight. The next morning, the fermented soft pulp and mucilage are washed away by hand. The coffee wrapped in silver skin is pre-dried on a sheet in the front yard and then sent to the middleman's warehouse to remove the silver skin and further dry. Finally, the coffee is transported by truck to Medan Port (the provincial capital of Sumatra) to complete the third and final drying.
It is also reported that in other Mandheling production areas, the peel is removed and the mucilage is allowed to dry and adhere to the beans, just like the semi-washed process in Brazil. Then use a machine to remove the dried gunk and silver skin. Finally, it goes through the same two stages of drying, first at the middleman's warehouse and then at the exporter's warehouse at Medan Port.
Processing and Sumatra characteristics. I describe these processes in such detail because it is unclear to what extent the soil and atmosphere, the unusual processing techniques, and the three stages of drying each influence the development of the characteristics of Lindong and Mandheling coffees. Only one thing is certain. These processes occasionally produce excellent coffee but also extreme instability. Only ruthless selection in the Medan port exporter's warehouse can ensure that the depth of texture and unique and understated richness of Lintong and Mandheling can emerge from the interference of other flavors.
Sumatra Mandheling DP First Class and Collection Sumatra Mandheling
The most famous origins of coffee in Asia are the various islands in the Malay Archipelago: Sumatra, Java, and Kaliman. Among them, the Sumatra Mandheling coffee produced in Sumatra Island in Indonesia is the most famous. It has two famous product names, Sumatra Mandheling DP First Class and Reserve Sumatra Mandheling. Sumatra Mandheling DP First Class has a long aftertaste and a mountain fragrance, which is the earthy smell unique to virgin forests.
In addition to the unique mellow taste of Indonesian coffee, there is also a bitter-sweet taste, sometimes mixed with a slight musty smell, which is deeply loved by those who like to drink strong roasted coffee; the reason why the Reserve Sumatra Mandheling Coffee is called "Collection" is because it is stored in the cellar for three years before being exported. But Reserve coffee is by no means old coffee, but a slightly pale coffee that has been specially processed. This coffee is richer, the acidity will be reduced, but the body content will be increased, the aftertaste will be longer, and it will also bring a strong spice flavor, sometimes bitter and sour, sometimes walnut, sometimes chocolate.
In the era when Blue Mountain was not yet disclosed to the world, Mandheling coffee was considered the world's best quality product. After roasting, the beans were very large, and the raw beans were brown or dark green. They had a special caramel-like aroma, a mellow and rich taste, and a sweet and bitter taste without a soft sourness, but a bitter taste. The production volume is relatively small, so the price is slightly higher than ordinary coffee beans.
Mandheling coffee origin
Mandheling coffee is produced in Sumatra, Indonesia, Asia, and is also known as "Sumatra coffee". The main producing areas are Java Island, Sulawesi Island and Sumatra Island, 90% of which are Robusta species. Among them, the "Mandheling" produced in Sumatra is the most famous. The finest of the exquisite traditional Arabica coffee produced in Sumatra in northern Sumatra is marketed as Lintong and Mandheling. To be precise, Lintong refers to the coffee grown in a small area southwest of Toba Lake in Lintong Administrative District.
Small coffee growing areas are scattered across a high, undulating fern-covered clay plateau. Lintong coffee is grown non-shade, without the use of chemicals, and is almost entirely owned by small proprietors. Mandheling is a broader term that includes Lintong coffee and similar conditions in the growing areas of Diari (capital Sidikalang) and north of Lake Toba.
Mandheling brown
Mandheling has a very strong flavor, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers generally drink it as a single product, but it is also an indispensable variety for blending coffee.
Mandheling has a strong taste, with rich body and fragrant and lively dynamics. It is not astringent or sour, and the body and bitterness can be fully revealed. Mandheling coffee beans are arguably the ugliest in appearance, but coffee aficionados say the uglier the Sumatran coffee beans are, the better, mellower, and smoother they taste. Mandheling coffee is considered to be the richest coffee in the world. When you taste Mandheling, you can feel obvious lubrication on the tip of your tongue. It also has lower acidity, but this acidity can also be clearly tasted. The jumping slight acidity is mixed with the richest aroma, allowing you to easily experience the lively factors in the mild and fragrant coffee. In addition, this coffee has a light earthy aroma, and some people describe it as an herbal aroma.
Since Mandheling coffee beans themselves have no acidic properties, special brewing methods are generally based on Mandheling coffee beans. There is no unpleasant sour taste when keeping the coffee warm for a long time or making iced coffee.
What are the common Mandhelings?
Here are four types of Mandheling from FrontStreet Coffee, namely Linton Mandheling, Golden Mandheling, Tiger Mandheling and Aged Mandheling.
1. Lindong Mandheling
The high-quality Mandheling produced in the Lindong area has larger beans and a harder texture.
Indonesian coffee is very diverse in terms of quality, but what we usually call Mandheling refers to Typica or its variants of coffee beans grown in the mountains around Lake Toba. Coffee gourmets from all over the world have commented: Sumatra Mandheling coffee is the best coffee in the world. Mandheling coffee beans have larger particles and harder beans. Because they have more defects, they need to be carefully selected during the coffee processing process.
Mandheling coffee is an indispensable variety for blending coffee. The coffee has a rich flavor, sweet, pure bitterness, mellow, with a little sweetness and slight acidity.
FrontStreet Coffee: Lindong Mandheling coffee beans
Production area: Lindong production area
Altitude: 1100-1600m
Variety: Typica, Kadura
Treatment method: wet planing
2. Golden Mandheling
Golden Mandheling was registered as a trademark by the Indonesian company PWN, and Golden Mandheling became exclusive to PWN. Golden Mandheling is produced in Mount GAYO in Aceh, North Sumatra. The variety is Ateng, which is a cross between Arabica and Robusta and is widely grown in Sumatra and other small Indonesian islands. In fact, it is a branch of Catimor, and Ateng is the local name. Golden Mandheling 19 mesh has been manually selected four times and has higher quality requirements.
FrontStreet Coffee: pwn gold Mandheling coffee beans
Production area: Aceh GAYO Mountain
Altitude: 1100-1600 meters
Variety: Typica
Treatment method: wet planing
Baking curve
FrontStreet Coffee believes that golden mandheling is a green bean with a relatively high moisture content, and has a higher deviation value in moisture than sun-dried beans, so special attention should be paid when dehydrating. Green beans with high moisture content can be tasted. After putting in the green beans, immediately close the air door, steam for 30 seconds and then open it to 3 until the color of the green beans turns light green or white. Open the air door to 4, and open it to 5 (maximum) after the first crack.
Brewing parameters
For daily brewing of Mandheling, FrontStreet Coffee recommends using a KONO filter cup, because it will bring out a more rounded and mellow taste, and the taste will be more direct. The only exhaust part of the Kono filter cup is the quarter rib. When the water level passes through the rib part, the water volume in the filter cup continues to rise, and the pressure is increased by the weight of the water. Since the outlet is relatively small, the coffee particles can be kept in contact with the water for a longer time. With the flow of water, soluble substances can be brought out more effectively. Brewing methods such as FrontStreet Coffee can generally achieve the high-mellowness effect expected by customers.
Filter cup: Kono filter cup
Water temperature: 86℃
Amount of powder: 15g
Pink to water ratio: 1:15
Grinding degree: medium-fine grinding (BG#6W)
Brewing method:Staged extraction
Use 30 grams of water to steam for 30 seconds. When the water level drops and the powder bed is exposed, continue to pour water to 225 grams and stop pouring water. When the water level drops and the powder bed is exposed, remove the filter cup. (Steaming starts timing) The extraction time is 2'00'.
Flavor description
Varied layers, mellow and clean, high balance, rich nutty and caramel aroma, with chocolate flavor, and long-lasting finish.
3. Tiger Mandheling
Tiger Mandheling Only those Mandhelings with a defect rate of less than 4% with more than 17 meshes can be called Tiger Mandheling. The main species of tiger Mandheling are Kadura and Typica. Kadura has a sour taste of citrus and lemon, while Typica has a long-lasting sweet aftertaste, giving Tigerman a more even taste and high cleanliness.
FrontStreet Coffee: Tiger Mandheling coffee beans
Origin: Aceh
Altitude: 1500m
Variety: Typica, Kadura, Sidikalong
Treatment method: wet planing
4. Aged Mandheling
Aged coffee beans do not mean that the green coffee beans have been stored for a long time. This is not allowed, because the green coffee beans will also rot if they are stored for a long time. They will turn from fresh cyan to white, then to yellow, become tasteless, and even grow insects. Like aged wine, green beans must be properly processed and stored for a long time before they can be called truly aged coffee.
The so-called aged coffee beans (Aged beans) means:
Green beans are naturally aged by extending their storage time (usually 2 to 3 years). These changes include weakening of acidity, color change, and thickening of beans. The storage environment must have cool and ventilated conditions. Because the storage environment is dark and takes a long time, aged coffee is always difficult to get rid of the musty smell or the complex smell commonly known as sackcloth or leather.
FrontStreet Coffee: Aged Mandheling coffee beans
Origin: Sumatra
Variety: Typica
Treatment method: wet planing
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
