Mandheling coffee is one of the most well-known coffee varieties in Asia, and among them, Lintong Mandheling from Sumatra, Indonesia, is famous for its rich and intense flavor. This article will start with the historical origins of the name Mandheling, take you into the terroir conditions of the Lintong production area in Sumatra, explain in detail the influence of the unique wet-hulling process on flavor formation, and share Front Street Coffee's green bean analysis, roasting suggestions, cupping report, and pour-over brewing parameters for Lintong Mandheling. Whether you are just getting to know Mandheling or are a seasoned coffee enthusiast, you can gain practical reference information from it.

In the coffee landscape of Asia, several islands in the Malay Archipelago occupy a pivotal position, including Sumatra, Java, and Kalimantan. Among them, Mandheling coffee produced in Sumatra, Indonesia, can be said to be the most famous representative. It is worth noting that Mandheling is not a single coffee bean. Front Street Coffee currently already has 4 types of Indonesian coffee Mandheling, Lintong Mandheling, Tiger Mandheling, Golden Mandheling, and Aged Mandheling. Mandheling coffee is known for its richness.

【Indonesian Lintong Mandheling】

Country: Indonesia

Region: Sumatra Island

Processing method: Wet-hulled

Altitude: 1,100-1,600 meters

01 | Origin of the Name

Mandheling was originally the name of an ethnic group in the Lintong area of Aceh Province. This ethnic group made a living by growing rubber and did not cultivate coffee trees. So where exactly did the now widely used name Mandheling come from? Front Street Coffee sorts out this history for you.

During the colonial period, a Japanese soldier once tasted a coffee with an excellent flavor, so he entrusted the rubber production department then stationed in North Sumatra (the pwn company at the time) to search for it on his behalf. The head of the pwn company subsequently visited multiple production areas and sent the high-quality coffee beans collected to Japan for tasting, and one of them deeply impressed the Japanese palate. When pressed by the Japanese side, the head of the pwn company originally wanted to explain that these beans came from the rubber department near Mandailing, but out of consideration for keeping the commercial source confidential, he answered with MANDHELING. The name Mandheling thus spread. What is introduced today is precisely Mandheling from the Lintong production area.

02 | Production Area Introduction

Sumatra has several famous coffee-producing areas, namely the Gayo highlands (the Aceh production area), Lintong (the Lintong production area), and Sidikalang.

The Lintong Mandheling production area is located by Lake Toba, a famous scenic spot in Sumatra, with an altitude range of 1,400 to 1,800 meters. The main tree varieties include Jember, Garundang Typica, and Ateng.

In recent years, Lintong Mandheling has also begun to be divided in greater detail, and some Mandheling named after specific areas has gradually appeared on the market, such as Sidikalang (abbreviated as SDK Mandheling). At the same time, the scope covered by the name Lintong is also slowly narrowing, gradually pointing to the production area around Lintongnihuta.

03 | Processing Method

Wet hulling, also called wet hulling, is known in the local Indonesian language as Giling Basah, and is a traditional coffee processing method that Indonesia has used for a long time. Front Street Coffee believes that, judging from the literal meaning alone, wet hulling and wet processing ( washed processing ) seem similar, but the flavor performance of the two in the cup is worlds apart. Coffee processed by wet hulling often has a rich body and strong intensity, with a highly recognizable style.

Steps of Wet Hulling Processing

① Remove the skin and pulp, retaining the parchment and mucilage

② Ferment in a water tank

③ Wash off the mucilage

④ Sun-dry with parchment for 2-3 days, to a moisture content of 20-24%

⑤ Remove the parchment

⑥ Dry the green beans to a moisture content of 12-13%

⑦ Prepare for export

04 | Green Bean Analysis Lintong Mandheling also uses the conventional wet-hulling method, which gives it the characteristics of lower acidity and outstanding body. However, wet hulling also brings a special phenomenon: the half-hard, half-soft moist green beans are easily squeezed during the process of removing the mucilage and parchment layer, and after the bean body cracks, it resembles a sheep's hoof, commonly known as sheep hoof bean. This is not a defective bean; on the contrary, it can be regarded as a very iconic appearance feature of Lintong Mandheling.

05 | Roasting Suggestions

The roasting direction is set at medium-dark roast, with the aim of weakening the excess acidity of Lintong Mandheling while enhancing its richness and balance. This bean's altitude is only moderate, and the bean quality is relatively soft. In order to fully remove excess moisture and avoid astringency caused by incomplete dehydration, a strategy of extending the dehydration time and lowering the heat for a smooth progression was adopted during roasting.

Bean drop temperature 200°C, turning point 5'18", first crack begins at 9 minutes at 186°C, first crack development for 4 minutes before discharge, temperature 202°C.

06 | Cupping Report

06 | Brewing Parameters

Dripper: KONO

Dose: 15 grams

Water-to-coffee ratio: 1:15

Temperature: 86°C

Grind size: BG#6K

07 | Pour-over Brewing Method

Staged extraction

Bloom with 30 grams of water for 30 seconds. After blooming, pour in a circular motion to 125 grams. When the water level drops by half, continue pouring to 225 grams. Total extraction time 2 minutes 10 seconds.

08 | Flavor Description of Lintong Mandheling

Herbal, dark chocolate, nuts, caramel.

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The above content is compiled by CoffeeHunters, a coffee news website.