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
Imagine this: you brew your morning cup using your perfect French press coffee ratio or a meticulous pour-over method, expecting…
Does eating coffee beans give you caffeine? Yes, and slightly faster than drinking it. What almost every page on this…
Ever Tried Salt in Coffee? Here’s Why You Might Want To It was a cold morning, and I poured myself…
Yes, you can reheat coffee, and doing it once with gentle heat is safe. What you cannot do is restore…
When Your Morning Cup Is at Risk, So Is a Farmer’s Life Imagine walking through a lush coffee plantation at…
Imagine starting your day with a perfect cup of coffee. It tastes smooth, rich, and comforting. Now picture this: hidden…
Ever wonder what it takes to get that rich, comforting cup of coffee into your hands every morning? Most of…
Coffee is more than a flavorful beverage — it’s a complex mixture of bioactive compounds that offer both taste and…
Have you ever noticed that your favorite brew doesn’t always taste the same? The secret often lies in one surprising…
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.
