Roasting Variation ~ Mandheling

Koruri Coffee offers roasting variations, which entertain coffee lovers curiosity as well as emphasize importance of roasting degrees.

Here are Lington Mandheling experiments, same beans with different roasting degrees:

One is Medium roast, the other Medium dark.



Left:Medium Roast/Right:Medium-Dark roast

    Overall, the core character of this Lington Mandhelig remains same, even roasting grade differs: a dense consistence, dark chocolate notes, rich and spicy flavor with sheer acidity.  Clear and light but consistent and mild bitterness gives soothing impression at the first ship.  However, Medium-dark roast has less acidity and floral aroma than Medium roast, instead, has deeper nutty and chocolaty flavor with a tint of bitterness as aftertaste.  No dramatic flavor or impression change are not detected in these 2 different roasting degree, but they obviously had difference in flavor.

  Mandhelig is preferrable coffee in Fall to Winter, when body favors something darker tastes.  Medium roast Mandeling may fit in late Summer as well, or mid Summer if you like, because of its soothing and clear flavor.  Medium dark roast also has clear flavor but may fits better to a little cooler days with dense sweets like chocolate flavored.

There are already separate posts reviewing over both roasting degrees.

Please check ★ for Medium roast and  ☆ for Medium Dark roast.  Thanks!  

【About Arabica varietal in Indonesia】

At the beginning of 17^th century, Arabica varietal were introduced and planted in Java as the beginning of Indonesian Coffee history.  In the late 19^th century to early 20^th century, Arabica varietal were destructed by Hemileia vastatrix, cause of coffee leaf rust, and, currently, they are grown only 1000m above, which accounts for only 10% of total production of Indonesian coffee.

Indonesia produces following high quality Arabica beans: Mandheling and Lington in Northern Sumatra, gayo-Mountain in Ache, and Toraja in Southern Sulawesi.  Indonesia sets the high quality standards for each processing categories, washed and un-washed and evaluates the beans by faults counts to sort into 6 grades.  Total faults are picked and calculated out of 300g sample.  Sumatra-Mandheling G1 is rare Arabica Coffee which passed the highest and the most difficult standards.