Taufiqurrahman writes for Indonesia Specialty Coffee — origins, cupping, processing, and the trade behind every cup.
Taufiqurrahman covers the science and trends behind specialty coffee for Indonesia Specialty Coffee — fermentation and processing, single-origin vs blends, and shifts in the global specialty market.
Taufiqurrahman
Fermented coffee unites microbiology, sensory chemistry, and disciplined processing to deliver sweeter, cleaner, and more aromatic cups. Producers guide selected…
Yes, you can take coffee beans on a plane. The TSA treats roasted beans, ground coffee, and instant coffee as…
It hit me on a Sunday morning. I reached for my usual third cup of coffee—and felt my heart race…
Single origin vs blend is the first decision most coffee buyers make, whether they are choosing a bag for the…
Imagine waking up to the soft aroma of freshly brewed coffee filling your kitchen. The steam swirls, the scent of…
The specialty coffee market focuses on measurable quality: producers grow and process green coffee that scores 80 points or higher…
Green coffee transport is the stretch of the supply chain where a lot can lose, in a few weeks, the…
A green coffee supplier is the single biggest variable in a roasting business. The coffee sets your flavour ceiling, the…
Espresso water is the water that goes into your machine, and it shapes more of the cup than most people…
Origin Specialist · Aceh · Indonesia Specialty Coffee
Taufiqurrahman covers the science and trends behind specialty coffee for Indonesia Specialty Coffee — fermentation and processing, single-origin vs blends, and shifts in the global specialty market.
Our cupping team is ready to build a profile around your brand — from single-origins for specialty cafés to consistent blends for export.
