So let's get to the coffee of the day, Mandheling. I had heard a lot of positive comments about this one on various fora, so I had to try it out. My roaster is fascino (again) for this one, they always do a great job, worth an order, I swear :)
Like usual, some background information on this coffee.This coffee has the nickname "Mena Gold", but didnt find any information about that.
Mandheling is Indonesian in origin, processed the 'Giling Basah' way, which is wet-hulled, this is supposed to bring a full body and more intense flavours.
Wet-Hulling means the outside layer of the cherry is removed after the harvest and they are then dried in the remaining pulp, which is later removed when the right moisture level is reached. This is around 30 to 35 percent, adding to the dificulty in preparing the coffee for roasting. The cherries are processed two or three times prior to selling them, eliminating the imperfect ones, at least for export, the imperfect ones are usually sold on the local markets, the best quality is sold for export purposes (the general way coffee is sold btw)
In the end this results in a complex coffee with a full body, beautyfull fruit- and berrytones and a mildly spicy aftertaste.
First impression time!
When I opened the package, it smelled great, a little acidy even, must have been the berries, but mostly not strong. Not the usual "power" you get from some coffees, most espressos carry some sort of punch in the smell, well this one is the opposite. I am a lover of milder coffees, this is looking good!
Second impression!
It smells incredibly soft, I never got any sense of high caffeine in this one. I can smell some of the berries in it even, I am expecting a very mild coffee now.
Third impression, tasting the coffee!
Wow, very mild. A little too much even for my likings. It needs sugar. I am having a bad feel in my mouth when I used the tagatasse, like it was stale, but I know it isnt.
A new experience this one, with real sugar, it is good, though I tend to use more than normal.
I am split between liking it or disliking it.
I will go for liking it, because the sugar version really makes it very likeable, any other version kinda ruins it. Maybe I could try it with my beloved cinnamon syrup, will try it tomorrow.
All in all, a good coffee, I can surely understand the hype and positiveness it is getting from other drinkers, even if it doesnt allow for a sweetener.
Rating: 7/10
Full Characteristics:
Region: North of Sumatra, Seribu Dolok North-West of Lake Toba
Grade: Mandheling MenaGold, Grade 1 special, hand-picked
Altitude: 1100- 1500m
Variety: Catimor, Cattura, Tim-Tim, Typica
Screen: 17/18
Processing: Giling Basah (wet hulled)
Harvesting: October – June
