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…
Traveling with coffee beans on a plane is a common concern for coffee lovers who want to enjoy their favorite…
It hit me on a Sunday morning. I reached for my usual third cup of coffee—and felt my heart race…
You know that moment—you’re standing in your favorite coffee shop, still half-asleep, and the menu hits you with a choice:…
Imagine waking up to the soft aroma of freshly brewed coffee filling your kitchen. The steam swirls, the scent of…
Picture this: It’s early morning, and the aroma of freshly brewed coffee fills your kitchen. But not just any coffee—your…
Have you ever wondered why your favorite specialty coffee sometimes tastes vibrant and lively, while other times it feels flat…
Selecting the right partner for your green coffee bean supply can make or break your coffee business. Whether you run…
Imagine this: you’ve dialed in your espresso machine, weighed your coffee, and perfected your tamp. Yet, your shot tastes flat…
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.
