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
Drinking coffee before workout sessions is one of the few performance habits that is cheap, legal and backed by strong…
Freeze dried coffee is brewed coffee that has been frozen and then dried under vacuum, so the ice turns straight…
The SCA cupping protocol is the standard method for tasting and scoring coffee, published by the Specialty Coffee Association and…
The coffee gut microbiome connection is one of the clearest links between a single food and specific gut bacteria that…
Salt water fermentation coffee uses depulped beans that processors ferment in water with a small amount of salt instead of…
Double fermentation coffee is coffee that goes through two separate fermentation stages after pulping instead of one. In the classic…
Coffee without water means brewing ground coffee directly in another liquid, such as milk, oat milk, fruit juice, or coconut…
Originally published July 24, 2025. Last reviewed and updated August 13, 2026. The process of coffee roasting uses controlled heat…
You know that moment—the first sip of coffee that surprises you. It’s not just warm or bitter. It’s bright. Smooth.…
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.
