Description
Golden Mandheling Roasted Coffee Beans are one of Indonesia’s most recognised Arabica roasted offerings, appreciated for their balanced structure, bold body, and dependable cup quality. Roasted from carefully selected Mandheling beans grown in North Sumatra, this coffee delivers classic Indonesian depth with a smooth and approachable character. It is well suited for cafés, roasters, and buyers seeking reliability without losing regional identity.
With medium acidity and a full-bodied mouthfeel, Golden Mandheling Roasted Coffee Beans perform consistently across a range of roast levels. They work well as a single-origin coffee and also add structure and richness when used in blends. The roasted profile highlights warmth, depth, and balance rather than sharp brightness.
Aroma and Flavour Characteristics
Golden Mandheling Roasted Coffee Beans release a warm, nutty aroma that feels comforting and grounded. During brewing, this fragrance opens into a layered sensory experience that reflects Sumatra’s signature profile.
In the cup, the flavour is rich and steady, showing herbal and gentle spicy notes supported by mild caramel sweetness. Acidity remains medium and controlled, providing clarity without overpowering the palate. The body is medium to high, delivering a full and rounded mouthfeel with a smooth, lingering finish that suits both espresso and filter preparations.
Physical Specifications and Quality Standards
These roasted beans are produced from green beans with a uniform screen size of 15 to 19, ensuring even roasting and consistent flavour development. Moisture levels are carefully managed prior to roasting to preserve freshness, stability, and shelf life.
Golden Mandheling Roasted Coffee Beans maintain strict quality standards, with controlled defect levels and careful post-roast handling. The flat bean shape with a clear midline supports even heat transfer during roasting, contributing to a balanced and repeatable cup profile.
Growing Conditions and Origin
Golden Mandheling coffee originates from North Sumatra’s highland regions, including Berastagi, Sidikalang, Lintong, Mandailing, and surrounding areas. These farms sit at elevations of 1,100 to 1,500 metres above sea level, where cooler temperatures slow cherry development and enhance flavour density.
The region’s fertile volcanic black soil is rich in micronutrients essential for healthy coffee plants. Combined with temperatures between 13 and 28°C and annual rainfall of 100 to 3,000 mm, these conditions create beans with strong structure, depth, and consistency that translate clearly into the roasted cup.
Harvesting and Processing Method
Coffee cherries are harvested through a combination of mechanical and hand-picking methods, balancing efficiency with selective quality control. The cultivation cycle lasts around nine months from flowering to harvest, allowing cherries to mature fully before processing.
Golden Mandheling coffee is processed using the semi-wash (Giling Basah) method, a hallmark of Indonesian coffee production. This method contributes to the coffee’s bold body, earthy sweetness, and smooth texture. When roasted, it enhances chocolate-like richness while preserving gentle acidity and balance.
Characteristics
Fragrance/Aroma: Nutty
Flavour: Herbal, Spicy, Mild Caramel
Acidity: Medium
Body: Medium to High, Full-bodied
Specification
Type: Arabica
Roast Form: Roasted Coffee Beans
Description Scheme
Time from Flowers to Berry: 9 Months
Production (Kg/Ha): 800 to 1500
Optimal Temperature: 13 to 28°C
Optimal Rainfall: 100 to 3000 mm
Altitude: 1100 to 1500 from Sea Level (asl)
Soil Type: Fertile volcanic black soil rich in micronutrients
Country of Origin: Indonesia
Production Areas: Berastagi, Sidikalang, Dolok Sanggul, Dolok Saribu, Lintong, Borong-borong, Tobasa, Sipirok, Mandailing
Caffeine Content: 0.8 to 1.4%
Form of Beans: Flat with a clear midline
Character Stew: Acid & Chocolate
Method of Harvest: Mechanical and Handpicked
Processing Method: Semi-wash Method
