How Is Coffee Processed in Sumatra and Brewed as Mandheling?
This Mandheling from Sumatra's Lintong region shows how is coffee processed in Indonesia: the wet-hulled method, with hand-sorted beans of 19 screen and above, medium-roasted by Cafe of Memory in Hangzhou. It was brewed on a Bonmac V02 dripper at 90C, using 15 grams of coffee to 225 grams of water, a 1:15 ratio, with a 30-second bloom.
Total extraction ran 1 minute 45 seconds in a single slow, even pour. The cup showed orange peel, herbs, woody smokiness, and faint passion fruit and osmanthus, with a medium body and muted acidity. Mandheling like this keeps high clarity, though the roaster notes it performed better when freshest, with slight under-extraction and fast drainage.
This Mandheling coffee comes from the Tiger Estate in the Lintong region of Sumatra, Indonesia, processed using the wet-hulled method with hand-sorted beans of 19 screen and above, and medium-roasted by Cafe of Memory in Hangzhou. This article documents the complete brewing process for this coffee, including parameters such as the Bonmac V02 dripper, 90°C water temperature, and a 1:15 coffee-to-water ratio, along with a detailed evaluation of its aroma and mouthfeel. Interwoven notes of orange peel, herbs, woody smokiness, and faint floral-fruity hints combine with a medium body and muted acidity to form its unique character. Front Street Coffee recommends this bean, believing that its clarity and complexity still showcase the flagship status of Tiger-grade Mandheling.
Country of Origin: Indonesia Region: Nihuta, Siborongborong, and Doloksanggul in the Lintong region of Sumatra Processing: Wet-hulled, hand-sorted beans of 19 screen and above Cultivar: Mandeling
Roaster: Cafe of Memory (Hangzhou) Roast Profile: Medium Flavor Description: Osmanthus, guava, nectar, herbs Freshness: About three weeks post-roast
Brewing Method: Pour-over drip Dripper: Bonmac V02 Water Temperature: 90°C Grind Size: Anonymous Gen 2 new burrs, one and a half turns minus two clicks (coarser than granulated sugar; suspected calibration drift) Dose: 15g Total Water: 225g (1:15) Bloom Time: 30s (50g water) Total Extraction Time: 1min45s (30s+50s+25s) Technique: Single pour, slow, even, and gentle circular motion
Aroma: Orange peel, herbs, woody smokiness, with faint hints of passion fruit and osmanthus; fairly complex Taste: Medium body, medium bitterness, and a rather muted yet not particularly weak acidity; ample orange peel and herbal notes, with faint woody smokiness, fruit, and floral hints; sweetness is fairly ordinary for a medium-dark roast, but clarity is high, with the orange peel note lingering in the aftertaste; bitterness increases as it cools. Evaluation: Although staling is relatively slow, there was still some concaving during the pour later on, and the flavor performance is not as good as when it was freshest; the complexity and clarity still showcase the flagship status of Tiger-grade among Mandheling coffees; slightly under-extracted, with drainage on the fast side.
The above content is compiled by CoffeeHunters, a coffee news website.
