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
Toraja coffee is high-altitude Arabica from the South Sulawesi highlands, grown between roughly 1,400 and 2,100 metres and processed semi-washed…
Last updated: August 13, 2026 Coffee bean packaging can preserve a roaster’s work or allow aroma and flavor to fade…
It was a hot afternoon when I first tried it—RTD decaffeinated coffee with lemon and lime. Not your typical cold…
Ever Had Your Cold Brew Go Bad Too Soon? You wake up, craving that smooth, rich glass of cold brew…
Ever wonder why some coffee tastes like berries, while others feel earthy and bold? The answer lies in coffee processing…
You pour your morning coffee and take that first warm, comforting sip. But today, it tastes… different. Brighter, like a…
TDS in coffee, short for total dissolved solids, is the percentage of a brew’s mass made up of dissolved coffee…
Ever stepped into a café and caught sight of a barista lighting a small flame beneath a glass contraption that…
It was a calm morning in the misty Gayo Highlands of Aceh, where volcanic soil and crisp mountain air nurture…
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.
