How Does Mandheling Compare With Guatemala Coffee Beans Taste?
Sumatra Mandheling is usually linked to medium-dark roasting, heavy body and low acidity, but the Wahana Longberry natural from North Sumatra is a light roast that shifts that image. Its flavor notes include longan, rambutan, green olive and a vinous quality, so pour-over parameters need adjusting away from the darker Sumatra approach many drinkers expect.
The Guatemala side is La Minita's Flor de Dios from Antigua, grown near active volcanoes at roughly 1850 meters with Caturra, Catuai and Bourbon varieties, washed at Las Pastores. Its guatemala coffee beans taste leans toward floral aroma and soft fruit acidity, so a finer grind or slightly higher water temperature helps balance the two very different extractions.
Sumatra coffee is, in most people's minds, synonymous with medium-dark roasted richness and body, but in recent years the local coffee scene has clearly shifted. This time, Front Street Coffee brings two very different beans—Indonesia Wahana Longberry natural longberry Mandheling, and Guatemala La Minita's Antigua Flor de Dios—the former breaking the stereotype of traditional Mandheling, the latter known for its elegant floral aroma and soft fruit acidity. The article will introduce each bean's origin, variety, processing method, and flavor characteristics, along with detailed pour-over parameters and brewing steps, to help coffee lovers understand the subtle adjustments in extraction for different bean types and find a brewing method better suited to their taste.
Front Street – Longberry Mandheling & Guatemala Flor de Dios Brewing Sharing
When it comes to Sumatra coffee, Mandheling is the first thing most people think of. In most people's perception, Sumatra beans are often equated with medium-dark roasting, richness, and intensity. However, in recent years, Sumatra coffee has quietly undergone many changes. The Sumatra beans Front Street brings this time may break your fixed impression of this region. If you are a loyal fan of Mandheling, you might as well try this "Mandheling" with a different style; if you have always kept your distance from Mandheling, you might as well give a different Sumatra a chance.
Wahana Longberry Natural
Country: Indonesia
Region: Inerie County, North Sumatra; Sidikalang
Estate: Wahana
Processing: Natural
Variety: Longberry
Altitude: 1400-1500m
Roast Level: Light Roast
Flavor Notes: Longan, rambutan, green olive, vinous
Flor de Dios is a brand bean under La Minita, with its production area located in Antigua, Guatemala, a highland surrounded by active volcanoes at an altitude of 1850 meters, and also the country's most awarded and renowned production region.
La Minita is known for its excellent cultivation and processing techniques and extremely strict quality control. According to their own standards, they commissioned Antigua's largest washed processing plant, Las Pastores, to process the green beans, and named this coffee Flor de Dios.
Guatemala Antigua Flor de Dios
Region: Antigua volcanic area
Estate: La Minita
Export: La Minita Group's brand "Flor de Dios"
Variety: Caturra, Catuai, Borbon
Bourbon, Caturra, Catuai
Altitude: 1200 to 1600 meters
Grade: European preparation washed Strictly Hard Bean (SHB)
Processing Method: Traditional washed processing
Flavor: A very pleasant and elegant floral-dominated flavor, with soft acidity and a chocolate-like finish. The overall cup is clean and bright. Sweet and easy-drinking, with layered fruit acidity and a fruity, floral mouthfeel.
Today, Front Street will use these two beans to share brewing methods through different parameters and techniques!
Mandheling brewing parameters: water temperature 86°C, water-to-coffee ratio 1:15, grind size BG-6W, V60 dripper, first pour 30g, bloom 30s, second pour 120g then stop, wait until the water level drops and is about to expose the coffee bed, then make the third pour up to 220g, wait until the water level drops and is about to expose the coffee bed, remove the dripper, discard the last 5g of water, extraction time about 1:50s.
Flor de Dios brewing parameters: water temperature 86°C, water-to-coffee ratio 1:15, grind size BG-6W, V60 dripper, first pour 35g, bloom 30s, second pour 125g then stop, wait until the water level drops and is about to expose the coffee bed, then make the third pour up to 225g, wait until the water level drops and is about to expose the coffee bed, remove the dripper, discard the last 5g of water, extraction time about 1:55s.
Flavor Notes: Longan, rambutan, green olive, vinous
Flor de Dios flavor: A very pleasant and elegant floral-dominated flavor, with soft acidity and a chocolate-like finish. The overall cup is clean and bright. Sweet and easy-drinking, with layered fruit acidity and a fruity, floral mouthfeel.
Knowledge Extension: Medium-dark roasted coffee requires adjustments to grinding and water temperature, otherwise bitterness easily appears.
The above content is compiled by CoffeeHunters, a coffee news website.
