Sumatra coffee can be said to be the originator of full-bodied coffee. It is also the main producing area of Mandheling coffee. It not only has rich flavor and sweet taste, but can be made into blended coffee or drunk as a single product. Today, FrontStreet Coffee is focusing on this coffee from Sumatra, and will tell you what its origins are~
Sumatra Mandheling coffee is one of the most representative coffee beans in Indonesia. Front Street currently has five types of Mandheling coffee with different flavors, selected from different origins, varieties and processing methods. Down to the details of Front Street’s own roasting curve, each one is also different. When it comes to roasting, many friends who have tasted FrontStreet Coffee beans should know that before every coffee bean launched by FrontStreet, a large amount of flavor identification training is carried out in the production area, and then multiple roasting curves are developed to cup and hand-brew the parameters that best suit the bean. Roasting is the link that determines the flavor of the coffee beans in addition to the variety and processing method. This is also the model that FrontStreet insists on doing in-house roasting.
Sumatran coffee beans
Indonesia is located in southeastern Asia. Its coffee history can be traced back to 1696. Dutch coffee farmers tried to find a wider coffee planting land. After many explorations, they finally determined the Java Island in Indonesia. After 30 years, Indonesia has laid a sufficient foundation in the coffee market.
However, today, the representative of Indonesian coffee is Mandheling produced in Sumatra. This is actually not an unexpected result, because most of the Javanese coffee sold to Europe at the beginning came from Sumatra, and Mandheling came from Sumatra. Therefore, Sumatra can be said to be an important coffee producing area in Indonesia.
Mandheling coffee story
Mandheling originally refers to the name of a tribe in Indonesia. There is also a story about how it became the name of coffee beans by accident. When Japanese soldiers returned to Japan after colonizing Indonesia, they were obsessed with the delicious local coffee, so they used their trade friends to ask locals to help collect high-quality coffee beans, including this Mandheling. The Japanese liked this coffee bean very much and asked for the name. Since the commercial source was not convenient to disclose, the locals casually said "Mandheling", and Mandheling became a coffee bean by mistake. The local people mentioned earlier are actually the owners of the Indonesian PWN Company (Pwani Coffee Company) mentioned below.
The unique processing method of Sumatra coffee beans - wet planing method
Mandheling mostly uses the wet planing method, a unique coffee bean processing method in Sumatra. Since the local weather is often rainy and typhoons are constant, it is impossible to achieve the good weather required for sun exposure. Moreover, the local economy is not good, and it is also impossible to use the more expensive method of washing, so the wet planing method with local characteristics has been derived.
In the first stage, a wooden peeling machine is used to remove the peel and pulp. After fermentation for 3 hours, it is dried to reduce the moisture content to 30-50%, which is semi-dry and semi-wet.
In the second stage, the pectin and sheepskin are removed, and the subsequent sun-drying process continues. The drying process takes 2-4 days and the moisture content is reduced to 12-13%.
In addition to regular wet planing, there is also an aged wet planing method. The coffee beans are first processed by the ordinary wet planing method, and then sealed in the warehouse for 2-3 years. The warehouse environment must be cool and ventilated, and the beans must be turned regularly to prevent mold and spoilage. During this period, the acidity of the coffee beans will slowly weaken and turn into sugar, and the color will also become darker, mostly yellowish brown or dark brown. Mandheling coffee beans using this processing method are also called aged Mandheling coffee beans.
The wet planing method creates the special flavor of Mandheling. It can be said that Mandheling and the wet planing method are bound to each other, but today’s coffee market is no longer satisfied with being static. Even if the wet planing method is the specialty of Mandheling, there will be attempts at other processing methods, such as the sun-dried Mandheling at Wahana Manor. There are also requirements for changing the processing method. On the basis of retaining the original coffee bean flavor, other flavors are added.
FrontStreet Coffee: Indonesia · Lindong Mandheling coffee beans
Production area: Lindong production area in Sumatra
Altitude: 1100-1600 meters
Variety: TimTim\Ateng
Treatment method: wet planing
Flavor: Baked toast, nuts, caramel, pine, herbs
Lintong Mandheling is produced in the Lintong Mountains in north-central Sumatra, near Lake Toba. Lindong Mandheling is the regular version of Mandheling. Lin Dong Mandheling also uses the conventional wet planing method, which creates its characteristics of low sourness and high alcohol content. However, what will happen when using the wet planing method is that the semi-hard and semi-soft wet green beans are easily crushed when the pectin parchment layer is removed, and the beans will be damaged and cracked like sheep's hooves, commonly known as sheep's hooves. This is not a defective bean, it can be said to be a very significant feature of Mandheling.
Lin Dong Mandheling does not put much effort into the selection. Improper processing can easily lead to unstable coffee beans, but it does not detract from the world's love for its mellow flavor.
FrontStreet Coffee: Golden Mandheling Coffee Beans
Production area: Mount Aceh, Sumatra
Altitude: 1100-1600 meters
Variety: Ateng
Grade: G1, 3 hand selections
Treatment method: wet planing
Flavor: Spice, Herb, Caramel, Pine, Nut, Chocolate
The Japanese have been very interested in this coffee bean since they discovered Mandheling. In the process of cooperating with local green bean merchants, they established a strict screening system. After the processed green beans were screened by density and color separation, they had to manually pick the beans many times. In the end, Mandheling was presented with uniform color and uniform bean shape. It is said that when the green beans are processed, Mandheling emits a golden luster when exposed to sunlight, hence the name Golden Mandheling.
The specification of Golden Mandheling is more than 18 mesh, with less than 3 defective beans (300g raw bean sample). It belongs to the highest grade G1 grade. The color is dark green and it is a flat bean with a neat shape. After strict screening, the Golden Mandheling not only lacks the earthy smell unique to ordinary Mandheling, but also tastes cleaner and more translucent, and has a stronger sweetness.
However, it was not a Japanese company that registered Gold Top Mandheling as a trademark, but a local Indonesian company, PWN (Pwani Coffee Company), which cooperated with Japanese companies in the early days to export Mandheling coffee beans. The Japanese company registered "Gold Top Mandheling", which is also known as Dingshang Golden Mandheling. In terms of flavor performance, there is actually not much difference between the two. However, due to different brands and different marketing strategies of merchants, it is possible that public opinion will change in the end. Therefore, which one of the two golden Mandhelings is better is a matter of opinion.
Ateng is a cross between Arabica and Robusta, with several subtypes, widely grown in Sumatra and other small Indonesian islands. To put it bluntly, it is a branch of Catimor, and Ateng is the local name.
FrontStreet Coffee: Tiger Mandheling coffee beans
Origin: Sumatra
Altitude: 1500 meters
Variety: Kadula, Typica, Sidikalong
Treatment method: wet planing
Flavor: Nuts, cream, dark chocolate, caramel, pine
FrontStreet Coffee: Aged Mandheling coffee beans
Origin: Sumatra
Altitude: 1500 meters
Variety: Caturra, Typica
Treatment method: wet planing
Flavor: cooked pudding, caramel, herbs, chocolate, low acidity
For wine, everyone thinks that the longer it is stored, the better, hence the name of aged wine. The same goes for aged coffee. Aged coffee is undoubtedly the best aged Mandheling. In fact, the unique flavor is not intentional. Indonesia was once a colony of the Netherlands. During the colonial period, Indonesia had to transport coffee beans to Europe. In order to ensure continuous supply, coffee beans would be properly stored. However, due to external factors such as long transportation distances, the transportation time was too long and they were eroded by sea breeze. By the time the coffee beans were transported to Europe, they had already developed another flavor, which is the origin of the aged flavor. Fortunately, at that time, European colonists were amazed by the taste and quickly accepted and promoted this treatment method.
Aging of vintage Mandhelings is now quite mature. The coffee beans first go through the wet planing method (the wet planing method is to use parchment paper to dry in the sun for 2-3 days to a moisture content of 20-24% during the ordinary washing process, and finally remove the parchment paper to dry the green beans to a moisture content of 12-13%), and then seal them in the warehouse. The environment in the warehouse must be cool and ventilated, and the beans must be turned over regularly to prevent mold and corruption. During storage for 2-3 years, the acidity of the coffee beans will gradually weaken and turn to sugar, and the color of the coffee beans will also become darker, mostly yellowish brown or dark brown, which is very recognizable.
The special processing method of aged Mandheling gives it a rounder and deeper flavor, which is as intoxicating as Pu'er.
FrontStreet Coffee: Sun-dried Mandheling coffee beans
Origin: Lake Toba, Sumatra
Manor: Wahana Manor
Altitude: 1000-1700 meters
Variety: Bourbon, Typica
Treatment method: Sun exposure
Flavor: melon, fermented aroma, mango, tropical fruits, peach
Wahana Manor was built in 2005 and is located near LeaMungkur Village in Sidikalang District, northern Sumatra, Indonesia. Sidikalang has been one of Indonesia's famous coffee-producing areas since ancient times. The area where Wahana Manor is located has an altitude of between 1,200-1,500 meters and an annual rainfall of 2,000-3,000 mm. In addition, this area also has a cooler climate and a day-night temperature difference of more than 10°C. Based on the above conditions, the sugar content of red fruits produced in Wahana is above 13%.
Vahana Estate is still a relatively young estate and continues to grow year by year. The estate covers an area of approximately 500 hectares. The owner of the manor plans to expand the coffee planting area of the manor as much as possible in the next few years. Wahana Estate isolates different coffee varieties through plots and harvests them individually to unlock the potential of each variety. Additionally, only the red fruits can be harvested and processed separately.
Baking comparison
FrontStreet Coffee Golden Mandheling Roast Record Sheet
FrontStreet Coffee (FrontStreet Coffee) Lindong Mandheling roasting record sheet
FrontStreet Coffee Tiger Mandheling Roast Record Sheet
FrontStreet Coffee Aged Mandheling Roast Record Sheet
FrontStreet Coffee Sun-Dried Mandheling Roast Record Sheet
Hand-brewed flavor comparison
Front Street brews Mandheling coffee beans and tries to unify the brewing parameters. Since the sun-dried Mandheling is medium-light roasted, while the other four Mandhelings are medium-dark roasted, the brewing parameters used for different roasted coffee beans will be different.
Brewing parameters for light-medium roasted coffee beans: V60 filter cup, 1:15 powder to water ratio, 15 grams of powder, 90°C water temperature, grinding degree (80% pass rate of No. 20 standard sieve)
Brewing parameters for medium-dark roasted coffee beans: Kono filter cup, 1:15 powder-to-water ratio, 15 grams of powder, 88°C water temperature, grinding degree (No. 20 standard screen pass rate 70-75%)
The front street adopts segmented extraction. Use 30 grams of water to steam for 30 seconds. When the water level reaches 125 grams, continue to pour water until the powder bed is exposed. When the water level drops, continue to pour water to 225 grams. Stop pouring water when the water level drops. Remove the filter cup when the powder bed is exposed. (Start timing when steaming) The extraction time of the V60 filter cup is 2'00', and the extraction time of the Kono filter cup is slightly longer, 2'10'.
【Flavour description】
Golden Mandheling: Multiple layers, mellow and clean, high balance, rich nut and caramel aroma, with chocolate flavor, and long-lasting finish.
Lin Dong Mandheling: Herbal flavor, dark chocolate, caramel, sweet aftertaste. Tiger Mandheling: Aroma of pine wood, spices, relatively balanced taste, with obvious flavors of cream, dark chocolate and nuts.
Aged Mandheling: The aroma of wood, malt, and caramel comes to your nose. The taste is less wild than traditional Mandheling, more mellow and delicate, with a mature and steady feeling. The acidity is low, and the entrance has the taste of cooked Puerpe, caramel, herbs, and chocolate, and it is full of sweetness.
Sun-dried Mandheling: tropical fruit, fermentation, moderate acidity, smooth taste, obvious sweetness.
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
