View allAll Photos Tagged mandheling
One good thing about always buying fruits and veggies at the same, small vegetable store is that they sometimes give you some ripe fruits. The other day, it was a sweet melon.
Sumatra Mandheling "Blue Batak" G-1 (Typica, Bourbon, Caturra) from Lintong, Indonesia.
Very rich in flavor.
Mandheling /マンデリン
Blue Batak /ブルーバタック
Lintong /リントン
Coffee recipe
Brew your coffee and let it cool anyhow. Mix your yogurt with sugar or honey (I tried both and can't tell the difference), put it in your cup, and place the cup in your fridge for five minutes or so. After that, just put the coffee gently in the cup, and it's done.
Just came up with this.
Home Roasting First* Attempt
*Second batch on day one, didn't get a good shot from the first batch.
Excellent coffee.
Sumatra Grade 1 Mandheling
Roast Level: Full City Roast.
Time: Approx 5 minutes with 1-2 minutes cooling (cold ambient)
Status: Great Success!
what do you mean? behind me?
(fairtrade organic coffee grown on small plots on the Gayo Mountain in Takengon in North Western Sumatra)
First pour to let the coffee bloom.
The beans were fresh (two days after the roast).
Nel drip /ネルドリップ
Mandheling /マンデリン
Pourover coffee /ドリップコーヒー
I'll add the picture of the second pour next time.
Yirgacheffe G-1 from Kochere, Ethiopia, in the left half (roasted and green beans); and, Mandheling G-1 from Lintong Nihuta, Indonesia, in the right half.
And, Bormioli Rocco's glass and jar, which have been with me for seven years.
a cute 10kg bag of sumatra mandheling beans, packed for yokohama.
it's the first time i have seen such small packaging, maybe it was specially for the japanese market
via
It’s estimated that 3.5 billion cups of coffee are enjoyed worldwide every day. Many people, whose lives revolve around the love of this dark and delicious brew, probably have a favorite brand of bean, but chances are where their daily cup-o-joe comes from is a mystery. Today, we are diving into where the best coffee in the world comes from and what makes it so special. Here, you can learn more about your favorite regions and beans, and possibly discover new areas you might like to try.
Who Grows the Best?
TOP 15 COFFEE-GROWING COUNTRIES IN THE WORLD
So, which countries shell out the best beans? With the many variables, naming the best countries is not an easy task. Naturally a personal bias in taste, education, and life experience influence a person’s favorite.
Going around the world, here’s each of the regions and countries that produce the best beans in the world.
North America and the Caribbean
Hawaii:
Different coffee varieties are grown all over the state; however it’s the coffee from the Kona region on the big island that’s the most famous. Grown on the slopes of the volcanoes in black volcanic soil, Hualalai and Mauna Loa, this extraordinary coffee is pricey and in-demand. Known for its buttery finish, medium body, and deep aromatics its grown in the perfect conditions of frequent showers and just enough cloud coverage from the intense tropical sun.
Mexico:
Over 100,000 smaller coffee farms contribute to the coffee production making it one of the largest coffee-producing countries concentrated in the southern regions, primarily Veracruz, Oaxaca, and Chiapas. With so many plantations and locations there’s a lot of variability in varieties; however they lean on the side of rich, nutty, chocolaty, and on the darker side.
Jamaica:
Jamaica produces Jamaican Blue Mountain coffee, one of the world’s most sought after specialty coffees. Exports are highly regulated and certified only through their Government which makes it hard to find in the U.S. This high altitude bean is known for its mild and sweet flavor from the cool air, bountiful rainfall, rich soil, and excellent drainage found at the top of one of the highest mountain ranges in the Caribbean. Other coffees found in Jamaica tend to be brilliantly acidic and nutty, with almost beefy-flavored notes.
Central America
Costa Rica:
Coffees from Costa Rica have a good reputation throughout the world from the enormous amount of effort put into the cultivation of their beans. Coffees are strictly wet-processed arabicas, which results in a perfectly balanced, medium bodied, and sharply acidic coffee. The flavors of these beans range from sweet with floral notes, to berry undertones to nutty and chocolaty.
Guatemala:
Guatemalan rich volcanic soil plus its microclimates give the beans from this country depth and complexity, as well as a spicy and chocolaty taste, with a medium-to-full body. Grown at high altitudes of 4500 feet or higher is the Strictly Hard Bean, known as a dense and hard bean.
Panama:
The many microclimates along with high altitude, rich volcanic soil, just enough moisture and sunshine make Panama’s countryside an ideal coffee producing environment. Producer of the “Holy Grail” of coffee- Panama Esmerelda and the most expensive coffee- Panama Geisha, this Central American country brings coffee lovers to its yearly Best of Panama coffee competition. Other coffees of renown from Panama include the sweet Honey Hartmann, as well as those produced by Elida Estate.
South America
Brazil:
As the largest producer of the bean in the entire world, Brazil contributes about a third of all coffee. About 80% of the beans produced here are the arabica variety, with the rest being rubusta, and are cultivated using the wet, dry, and semi-washed methods of processing. Brazilian coffees are produced in many different regions but they are almost all quite mild, medium body, and low acidity with nice bittersweet chocolate tastes.
Colombia:
As the third highest producer and probably the best-known coffee producer, Colombia maintains a high standard when it comes to their beans. Coffee is grown on many small farms throughout the country, whose rugged landscape makes it a perfect environment for these world class beans, but complicated to transport. The coffees of Colombia tend to be mild, with a well-balanced acidity, with Colombia Supremo, a delicate and aromatic coffee, and Excelso Grade, a softer and more acidic coffee, being the two most sought after types.
Africa and Middle East
Ethiopia:
The mother land of the coffee plant. Coffee was first discovered in southern Ethiopia. The flavors differ according to how the bean is processed as it comes both natural and washed. Natural beans have the fruity and wine-like tastes while the washed tend to be floral and tea-like. Harrar and Yergahcheffe beans are the most famous beans found here, and a typical Ethiopian coffee is sweet, full-flavored, full-bodied, and bold.
Kenya:
Coffee from Kenya is grown on the foothills of Mount Kenya often by small farmers. The processing and drying procedures are strictly controlled and monitored. Processing and drying procedures are graded with their unique system such as Kenyan AA is the largest bean while AA+ means it was estate grown. The coffees produced in Kenya have a bright, wine-like taste, with fruity notes and acidity, and a full body and rich aroma.
Tanzania:
Ninety percent of the coffee grown here comes from smallholder and the rest from plantations. Tanzania grows its coffee beans at the foot of mighty Mount Kilimanjaro, near Kenya. Coffees from this country tend to be medium-bodied, with a mild acidity, a rich and delicate taste, and wine notes. Home to the world-famous Peaberry coffee, these beans are not only unique in their taste, but are rare because they’re a whole-bean coffee cherry, rather than two half-beans like most coffee fruits bear.
Yemen:
Most coffee roots lead back to Yemeni coffee. Very distinct in flavor and home of the famous Mocha Java coffee, Yemini coffee boasts citrus and cocoa notes. Blending the Java beans from Indonesia with their own homegrown Mocha gives way to the well know mocha java. Yemeni is an arid country, which means that coffee beans are a bit smaller than normal, and must be dry processed after harvest, resulting in a distinctively deep and rich flavor.
Asia and Indonesia
Java:
The most notable of the coffee-producing islands of the Indonesian archipelago, Java is so adept at coffee production that one of the nicknames for the beverage comes from this country. Coffee was brought here by the Dutch in the 17th century, which was so successful the name has become synonymous. Java beans tend to have a heavy body and an overall sweetness to the taste, a long-lasting finish, and a slightly herbaceous after-taste.
Sumatra:
The coffees from this large island in western Indonesian can be sweet and crisp, with complex flavors with some describing as maple syrup to chocolate to toasted almonds. The body is smooth and well-balanced due to the acidity, and contains notes of tobacco, cocoa, smoke, earth, and cedar wood. The most famous type of coffee from Sumatra comes from the northern part of the island, and is called Mandheling, named for the people who produce it.
India:
The coffees of India are similar to those from Indonesia, and are grown mostly on terraced mountainsides. The best coffees from this country come from the regions of Kerala, Karnatka, and Tamilnadu, and are full-bodied and acidic. An unusual type of coffee that is unique to India is the monsoon coffee, in which the unripened beans are left out to be blown around by the heavy winds, which results in less acidity and more sweetness.
This short tour of coffee regions maybe introduced new regions and sparked an interest in trying new flavors. So take a tour around the world without leaving your sofa by ordering from the menu of the world’s best coffees.
www.coffeestrong.org/whos-got-the-best-coffee-around-the-...
Mandheling is one of Sumatra's coffee varietes, named after the similarly spelled Mandailing ethnic, which is located in North Sumatra, Indonesia. The name is the result of a misunderstanding by the first foreign purchaser of the variety, and no coffee is actually produced in the "Mandailing region", but who cares? Let's just take a sip...
I am clearing my annual leaves this week so I am able to sketch more too.
I needed a coffee after lunch under this hot and humid weather so I walked into Coffee Club at Siglap. This group of eight young ladies enjoyed each other's company and they were oblivious to people around them. A few of them would burst out into uncontrollable laughter but it was alright to me since they never got off from their seats so I could sketch them.
I had Muddy Mud Pie and Aged Sumatra Mandheling coffee.
★☆★Olivia Coffee★☆★
Olivia Coffee為大贏家股份有限公司的副牌，原母公司經營BOSS咖啡館，烘培場，原豆買賣，技術轉移等項目，Olivia咖啡豆皆由原產地運回台灣(如：曼特寧 => 蘇門達臘；摩卡 => 葉門)，再經由20年以上烘培經驗老師傅烘培，味道色澤皆為極品，初嚐味道後你會愛上它，之後你會無法沒有它~~放心~~那麼好喝是因為豆子本身真的從原產地購回!!想嚐試看看頂級的口感與香味嗎??它的香味以及濃純馬上讓你愛不釋手。
下述價格未含運費，運費如下： 1磅55元 2~4磅70元 5~10磅80元
訂購電話 0939454383 莊先生 E-Mail：tom@olivia-coffee.com
購買方式:先匯款後郵寄 匯款局號：050台灣企銀 匯款帳號：02762217921
匯款後請給我下列資料以利方便出貨：
1. 購買品名&數量&需求
2. 姓名
3. 聯絡電話
4. 地址
5. 帳號末五碼
所有產品皆為原產地咖啡豆，絕無添加其他劣質豆種或香料，可代客磨豆，包裝使用鋁箔式包裝袋含單向透氣孔
拍賣網址：http://search.ruten.com.tw/search/s000.php?searchfrom=indexbar&k=olivia+coffee&t=0
公司網址：http://www.olivia-coffee.com
BOSS咖啡館簡介：
HERE雜誌介紹
古董咖啡機坐鎮於店中 專精的水準 平時的價格
外觀採復古又現代的歐風英式建築設計，在具設計感的線條襯托下，朔造出迷人的氣氛。本店擁有
全世界僅有的三台百年歷史古董咖啡機，且每位咖啡師傅，均在日本接受專業訓練，有最佳的水準。
單品咖啡全為虹吸式煮法，日本技術在此展露無疑。
義式咖啡有著與真正義大利傳統咖啡店相同的味道與口感。
產品表：
特調綜合 Blend Coffee 227g(半磅) 價格300元 (隨身包內附掛耳式，10包320元)
四種調性不同、產區不同的咖啡豆依比例特調，溫和順口甘滑甜美入門者最佳選擇。
曼巴 Mandheling＆Brazil 227g(半磅) 價格400元 (隨身包內附掛耳式，10包420元)
台灣最受歡迎的綜合咖啡，甘醇濃厚的深焙曼特寧加上溫順柔和的中焙巴西堪稱絕配。
義式 Espresso【dark roast＆light roast】227g(半磅) 價格 600元 (隨身包內附掛耳式，10包620元)
專為義式咖啡所調配的特調咖啡，以六種咖啡豆精心調配而成，深焙醇厚濃烈，中焙清新甘甜。亦是另一種特調綜合，適合各種咖啡器材，能表現出各器材的差異性。
爪摩 Java＆Mocha 227g (半磅) 價格400元 (隨身包內附掛耳式，10包420元)
荷蘭人將摩卡咖啡帶出阿拉伯世界後第一個量產的咖啡產地—爪哇(深焙)，跟摩卡(中焙)做了第一次的結合成就了最古老的綜合咖啡。清澈的苦加上醇美的酸，怡然自得的感覺 。
印尼爪哇 Indonesia Java深焙 227g(半磅) 價格300元 (隨身包內附掛耳式，10包320元)
印尼爪哇是少數優良的羅姆斯達種咖啡豆的產地，溫和中極清澈的苦味引出兩頰之間的甘甜，平穩順暢，獨特的香味無法取代。
巴西聖多斯 Brazil Santo中焙 227g(半磅) 價格400元 (隨身包內附掛耳式，10包420元)
巴西為現今世界第一的咖啡生產國，由聖多斯港出口之半水洗阿拉比加種巴西咖啡，香味溫和、微酸、微苦，為中性咖啡之代表，入門者的最佳選擇。
印尼蘇門達臘綠寶黃金曼特寧 深焙 227g(半磅) 價格400元 (隨身包內附掛耳式，10包420元)
Indonesia Sumatra Golden Mandheling
蘇門答臘曼特寧中的極品咖啡香、醇、濃、甘，處理過程中非常仔細， 一流加工技術，將豆子洗的乾淨漂亮，明亮的香氣，厚實的口感引人入勝。
夏威夷可娜史密斯農場 中焙 227g(半磅) 價格600元 (隨身包內附掛耳式，10包620元)
Hawaiian Kona Smith Farm
美國聞名於世的咖啡。夏威夷史密斯農場至今仍然保有百年以上的咖啡樹，每年收成的咖啡豆顆顆晶瑩、粒粒飽滿令人愛不釋手捨不得烘培，獨特的水果花香及核果香味，海洋中的火山地質，豐富而細緻的多樣風味，飲後回甜口感，令人意猶未盡。
哥倫比亞巨豆（國寶藍山） 中焙 227g(半磅) 價格400元 (隨身包內附掛耳式，10包420元)
Colombia Maragogype
高水準的哥倫比亞"MARAGOGYPE"象豆品種。因種植生產特殊及有限，號稱“國寶藍山”。這支特殊豆來自於高山，豆型大小21+目以上，平衡度非常佳﹗甜果味，苺果香，酸柔和，body不錯，甘甜略有草香味。
藍山（真藍山） 227g(半磅) 價格2500元 (隨身包內附掛耳式，10包2520元)
數量稀少，真正由牙買加高海拔生成咖啡豆，極品咖啡之ㄧ。
藍山（次藍山） 227g(半磅) 價格450元 (隨身包內附掛耳式，10包470元)
僅次於高海拔之藍山，但仍為少數昂貴的咖啡之ㄧ。
If you're making cookies, or even if you're not, a cup of coffee is great idea too. I've been a coffee snob for about 25 years. One of the hardest things about being on the road is finding a good cup. I make great coffee. I know this because I've turned many, many friends into coffee snobs over the years.
Here's a few tips for great coffee.
1. Start with great beans. Sumatra Mandheling happens to be my favorite. It also has the lowest acid content of any coffee on the planet. Why fry your stomach?
2. Get whole bean and grind it yourself, preferably using a burr grinder. Coffee goes stale pretty fast, loosing flavor and aroma. You can slow this process by keeping it in whole bean form until you're ready to brew it.
3. Preheat your cup. Nothing ruins a cup of coffee more than a trip through the microwave.
4. If you're making an espresso drink, get a good machine. Yeah, they cost more but my Rancilio Silvi cost about $650 twelve years ago. That's $32.50 a year and it still works perfectly. It probably will for another twelve.
5. If you like to flavor your coffee with Torani Syrups, try adding it to the milk before you foam it. Yummy foam is yummy.
6. You don't have to be a granola-head to like Soy Milk in your coffee. Try Silk Very Vanilla - YUM!
7. If you drink drip coffee... I'm sorry.
I got a new camera today.
I roasted two batches of coffee green beans tonight. This is Sumatra Mandheling, French roast.
MP Taverna, Roslyn, New York
August 13, 2011
1363 Old Northern Blvd.
Roslyn, NY 11576
+1 (516) 686-6486
- Costa Rica Cerro Paldo $13.95
- World's Best Espresso (WBC Blend) $15.95
- FTO Ethiopian Gedeo Worka (Organic) $14.95
- El Salvador Las Mercedes Pacamara $11.95
- Sumatra Bodhi Peaberry (Grade A Mandheling) $13.95
To read my gift guide, please CLICK HERE
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
This is my childhood curry as my paternal side is from Mandailing (Mandheling).
In this case I used frozen ground cassava. I also substituted the ikan salai which is usually made from smoked catfish. Instead I used smoked milkfish.
From a series of coffee labels designed for rebranding and merchandising effort on behalf of The Coffee Beanery.
Kopi Mandheling ini berasal dari dataran tinggi seputar Danau Toba Sumatera Utara. Kopi Mandheling sudah terkenal oleh seluruh penjuru dunia karena aroma yang sangat kuat