Get to Know Sumatra Mandheling Coffee

Mandheling coffee – Talking about the coffee industry and production, of course we have to mention Indonesia. Coffee origin from Indonesia already has its own market and name in the world coffee industry. One of the popular coffee producers is the island of Sumatra.

Lots of coffee plantations on the island of Sumatra indicate that coffee originating from this area has been distributed both domestically and abroad. Several varieties of coffee from Indonesia such as: S795, Andungsari, USDA 762, Kartika, Tim-tim are quite popular in the world.Then what makes these Sumatra coffee to be special?

Quoting from Otten Coffee, it is said that in general, Indonesian coffees have distinctive characters and flavors, such as herbal and earthy. Likewise with Sumatra coffee. It’s just that coffees from this island are felt to be more intense and complex, so for coffee fans who don’t really like sweetness and juicy characters, Sumatran coffees’ are appropriate.

Some of the most well-known and popular coffees of Sumatra origins include: Gayo of Aceh, Lintong of Bukit Barisan mountains, Sidikalang, Tanah Karo, Minang Solok of West Sumatra, Lampung of southern Sumatra, Mandheling and many more.

in this post, we will be focusing on dissecting further information of the famous Sumatra coffee named Kopi Mandailing or Mandheling Coffee. Let’s dig in!

Where it Comes From?

Mandheling coffee is an arabica coffee originating from the Mandailing area, near Bukit Barisan Mountains, North Sumatra. This coffee has a good consistency, medium acidity, floral flavor with a sweet finish. Mandheling coffee is named after the Mandailing people that traditionally farmed and processed the coffee beans in the Tapanuli region. Its popularity eventually reaches the global market and the name later on sparks many inquiries among merchants about purchasing Mandheling coffee from Sumatra.

The History of Mandheling Coffee

Quoted from tamandelta.com, it is said that historically, Mandheling coffee plantations originated from the Forced Cultivation System launched by the Dutch East Indies government. In 1835, the Dutch brought coffea seeds from Java and tried to cultivate them on Sumatran soil. By the Dutch East Indies government, the coffee was then spread to several areas in North Sumatra.

In the beginning, a nursery was held in Tano Bato, a village in Panyabungan Selatan District. After that, the seeds were distributed to several areas, from Pakantan to Angkola, South Tapanuli. But there’s also a lot of source mentioned that Mandheling coffee start to be popular in the early 19th century.

Mandheling Coffee Processing

Most of the coffee processing is done by using the Wet Hulled or Giling Basah method. The details are as follows:

1. Coffee Harvesting – This process is done manually, where Mandheling farmers pick the red coffee cherries or the so-called coffee cherries that are fully ripe.
2. Sorting coffee – Next, the harvested coffee beans will be put into a container filled with water. If the coffee beans float, the coffee is defective. However, if the coffee beans sink, then the coffee is not defective and will be separated from the floating coffee beans.
3. Peeling coffee – After going through the sorting process, the coffee cherries will go to the next step, which is to strip the skin and flesh of the coffee beans using a pulper machine or peeler.
4. Fermentation – Next, the coffee beans are put into a container filled with water. The goal is that the mucus that is still attached to the coffee skin (parchment) can be released easily. Usually, it takes about 24-36 hours.
5. Drying – The next process, coffee beans will be dried in the sun or modern tools depending on the farmer. This process aims to reduce the moisture content in coffee beans by about 10-12%.
6. Storage – The coffee beans will be stored in the storage area first before being put into the huller to remove the horn skin.
7. Peeling the horns or shells – Peeling the skin of the horns when the coffee beans are still slightly wet can be done using a specially designed huller machine.

Mandheling Coffee Characteristic

Mandheling coffee is famous for its excellent coffee quality. Why is that? Mandheling coffee is grown in the Bukit Barisan mountains with volcanic soil and with an altitude of 1500 masl or more. Quoted from coffeebrick.co.id said that due to this high quality, Mandailing Arabica Coffee is one of 11 Indonesian coffees worldwide. Besides being worldwide, this coffee has also received recognition from abroad.

Do you know? America is the export destination country that most routinely purchases Mandailing Coffee.

About the Taste Characteristic of Mandheling Coffee

Quoted from dusuncoffee.com, since it comes from the type of Arabica coffee, the character of Mandailing Coffee certainly has a sour taste and a distinctive aroma. But if we compare it to other types of Sumatran Arabica coffee, the acidity level of Mandailing Coffee tends to be lower.

This Mandheling Arabica coffee has a distinctive and delicious coffee taste. This coffee also has a low sour taste, thick and sweet consistency. The balanced blend of sweet and sour flavors makes this coffee a choice for coffee lovers. Meanwhile, we define the taste of Mandheling Coffee as coffee with full body, medium acidity, and earthy notes of chocolate, and nutty.

This Mandailing Arabica Coffee also has a distinctive and unique coffee aroma. The aroma of the coffee comes from a blend of flowers, fruits and natural herbs. Quoted from coffeeland.co.id, the unique method used in its production produces a very inherent taste with a distinctive aroma, adorned with herbal nuances and a spicy flavor.

Giling Basah is the name of the traditional Sumatran process that involves grinding parchment from beans with a moisture content of about 50%; Giling Basah or Wet Hulled is a method made by Indonesian farmers that is often used because the processing process is faster than other processing processes.

In comparison, most other coffee hull processes are around 10-12% humidity. This unique process from Sumatra generates the trademark signature flavor profile (low acidity and richness that stays behind the palate) and gives a green with a signature, hands a green tint.

Another Taste Notes from Mandheling Coffee

Quoted from tamandelta.com here are some of the characteristics that can be found on Sumatran Mandheling Coffee.

1. Spicy Herb: the distinctive taste of spices combined with spicy is what characterizes the Mandailing Coffee.
2. Medium Acid: as we mentioned earlier, Sumatran Mandailing Coffee has a low acidity level.
3. Slightly Mouthfeel: the aftertaste of Mandailing Coffee can be said to be light, not too long lasting in the mouth.
4. Body: The next characteristic of Sumatran Mandailing Coffee is that its body level is not that heavy.

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CV. Buah Berdikari is an active coffee trading and exporting company that is based in North Sumatera, Indonesia. Our domain of expertise lays on sourcing Arabica green beans from North Sumatera and Aceh origins. We will help you finding the perfect fits for your coffee needs.