Indonesian Mandheling CoffeeCoffee Beans
Origin
- Region: Indonesia
- Variety: ateng
- Process: Wet-Hulled Process
- Roast: Dark Roast
- Altitude: 1100-1600
- Sample Batch:
- Grower:
Flavor Notes:
Flavor notes: Herbal botanicals, dark chocolate, caramel, with a sweet aftertaste.
- Aroma: Average
- Cleanliness: Average
- Sweetness:Medium
- Acidity:Slight
- Body:None
- Bitterness:Medium
- Aftertaste:Average
- After Cooling:Average
Indonesian Mandheling CoffeeCoffee Bean Intro:
Indonesian Mandheling
Region: Lintong Region
Varieties: Typica, Caturra, Catimor
Altitude: 1100-1600
Mandheling is also known as "Sumatra Coffee." Most coffee from North Sumatra is Gayo, primarily of the Ateng variety. The area around Lake Tawar at the northern tip can be called Aceh Coffee or Lake Tawar Coffee. The Lintong and Lake Toba areas in South Sumatra can be referred to as Mandheling. The Lintong region is the true Mandheling-producing area. Mandheling coffee is grown in the mountainous regions around Lake Toba, which is located north of Medan, the provincial capital of Sumatra, and is a high-altitude freshwater lake. Its average elevation is about 900 meters.
The commonly referred Mandheling refers to Typica or its variants grown in the mountainous areas around Lake Toba.
Mandheling from the Lintong region is also being further subdivided. In recent years, some regionally named Mandhelings have appeared in the market (e.g., Sidikalang, abbreviated as SDK Mandheling). The meaning of the Lintong region has gradually narrowed to refer to the area around Lintongnihuta.
The processing method used is the wet-hulled process. Also known as wet stripping or Wet Hulling, it is locally called Giling Basah and is the traditional Indonesian coffee processing method. Judging by the name alone, the wet-hulled process seems similar to the wet process (washed process), but the cupping flavors of these two methods are vastly different. Coffee processed with the wet-hulled method is usually full-bodied and intense, with a very distinctive character.
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Region Intro:
The main coffee-producing regions in Indonesia are Sumatra, Java and Sulawesi, among which "Mandheling" from Sumatra is the most famous.
Mandheling is also known as "Sumatra coffee". Most of what is produced in North Sumatra is Gayo, mainly of the Ateng variety; the Tawar Lake in the north can be called Aceh coffee or Tawar Lake coffee, while the Lintong and Toba Lake area in South Sumatra can be called Mandheling., The Lintong area is the Mandheling production region , The best Mandheling varieties come in four types: Sidikalang, Bergendar, Siborong borong and Telok Sanggul.
Brewing Tips:
Recommended Brewing Method: Pour Over
Filter: KONO Filter
Water Temperature: 87-88°C
Coffee Weight: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium (78% through a #20 standard sieve)
Brewing Technique: Pulse Pouring
Bloom with 30g of water for about 30 seconds. Pour 95g of water in small circles centered, reaching 125g to start the first pulse. When the water level drops close to exposing the coffee bed, continue pouring to 227g. Remove the filter when the water level is about to expose the bed again. (Start timing the bloom.) Total brew time: 2'00".
Flavor Cup Report:
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