Indonesia · Sumatra · Golden Mandheling · 150g Can · Single Origin Profile
Not All Coffee is Rainforest Coffee
— 100% Arabica | Medium-Dark Roast | For Pour‑Over Espresso
| Brand |
MARYLING Caffè |
| Series Code |
CMD10035 |
| Coffee Type |
100% Arabica (Typica) |
| Grade |
G1 |
| Flavour |
Hazelnut, caramel, full-bodied richness |
| Roast Level |
Medium-Dark Roast |
| Green Bean Origin |
Indonesia · Sumatra |
| Altitude |
Low to medium altitude (volcanic highlands) |
| Origin (Roasted; Packed) |
Italy |
| Net Weight per Unit |
150g |
| Total Net Weight |
150g |
| Packaging Type |
Airtight metal can |
| Shelf Life |
730 days |
| Processing Method |
Wet-Hulled (Giling Basah) |
| Recommended Brewing |
V60 Pour-Over, French press, espresso machine, moka pot, drip bags |
| Best for |
Home, office, outdoor, travel |
|
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100% Arabica (Typica) · Golden Mandheling G1
Sourced from the volcanic highlands of Sumatra, Indonesia's largest island and home to the earliest harvest season in the country. The island's fertile volcanic soil gives this coffee its signature earthy, herbaceous, and chocolatey complexity.
The Golden Mandheling Standard
Golden Mandheling is graded G1, with a strict specification of 18 mesh minimum and defect rate below 2%. The beans are a distinct deep green colour, uniformly shaped as flat beans. After meticulous hand-sorting, this coffee is elevated far beyond ordinary Mandheling – free from muddy earthiness, delivering a cleaner, more vibrant cup with intense, lingering sweetness.
The Rare Wet-Hulling Process (Giling Basah)
Due to limited water resources in the region, Sumatran producers developed a unique processing method known as wet-hulling. During this process, the beans are dried in stages and hulled while still retaining moisture. This rare method – found almost nowhere else in the world – accidentally creates the signature low acidity, thick body, and deep, brooding flavour that Mandheling is famous for.
Flavour Profile – Hazelnut, Caramel & Full‑Bodied Richness
Rich and sweet with a syrupy mouthfeel. Warm hazelnut and caramel sweetness unfold on the palate, layered with deep earthy complexity, herbal notes, and dark chocolate undertones. A full-bodied, lingering finish that stays with you long after the last sip.
Italian Roasted; Canned
Every batch is roasted and sealed in Italy. Precision temperature control during the medium-dark roast profile enhances the bean's natural richness, bringing out the sweet, syrupy character and deep, brooding complexity.
Versatile Brewing
Works with V60 pour-over, French press, espresso machines, moka pot, and drip bags. Home or outdoor – barista quality anywhere.
Airtight Can – 730 Days Shelf Life
Full metal can with 150g net weight. Airtight seal locks out oxygen and preserves the coffee's aromatic richness.
The Art of Italian Espresso Begins with Respect for the Land
MARYLING Caffè was established in 2013. Italian coffee master Giulio travelled across 15 countries – including China – in pursuit of exceptional coffee. Through countless experiments, Giulio discovered the perfect blend ratios and roasting profiles that create a uniquely memorable taste. Each coffee undergoes rigorous quality assessment, ensuring every can delivers the rich, aromatic excellence that defines MARYLING Caffè.
The green beans arrive at our roastery in Northern Italy. Our master roasters apply a precise medium-dark roast curve to honour this legendary bean:
Medium-Dark Roast → hazelnut, caramel, full-bodied richness, earthy complexity, and a lingering, savoury-sweet finish
The beans are immediately sealed in airtight cans to preserve freshness. Each brew is a journey into the heart of Sumatra – from first sip to last.
From Pour-Over to Espresso – No Compromise
Whether you prefer a slow V60 pour-over, a French press, or a classic espresso, grind to suit your method. For espresso, aim for a fine-sugar texture; for pour-over, a medium grind. You'll get a rich, syrupy cup with warm hazelnut and caramel sweetness, layered with deep earthy complexity – never harsh or one-dimensional.
Find the roast date and series code CMD10035 on the can. Every can is traceable.
Brewing Tips
V60 Pour-Over (Medium Grind)
- Bloom: 35g water, 40s
- Dose: 15g coffee / 240ml water
- Water temperature: 88–90°C
- Extraction time: 2min 05s
- Tip: For a stronger brew, increase water temperature slightly, reduce water volume, or extend extraction time.
Espresso (Fine Grind)
- Dose: 16–17g per shot (a measuring scoop is included)
- Ratio: 1:2 (e.g. 16g coffee → 32g espresso)
- Time: 25–30 seconds
- Best enjoyed as: Espresso, Americano, or milk-based drinks (latte/cappuccino)
Other compatible brewers: French press, moka pot, drip bags
