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
Ever thought of roasting your own coffee and savoring it fresh from bean to brew? That’s exactly what happened to…
Ever brewed a batch that looked perfect on the outside—aromatic, beautifully roasted—but tasted dull, papery, or oddly bland in the…
You press the button on your espresso machine. For a moment, nothing happens. Then, slowly, a rich, syrupy stream begins…
What If the Coffee Industry’s “Trash” Could Transform Lives? Imagine walking through a lush coffee plantation. The scent of ripe…
The Secret Behind That Heavenly Aroma: Why Coffee Roasting Needs Precision Ever wondered why your favorite café’s coffee tastes so…
Ever Wonder How Coffee Futures Shape the Price in Your Cup? Imagine you’re savoring a bold cup of Indonesian coffee…
Ever had a cup of coffee so rich, so aromatic, that it felt like a story unfolding on your tongue?That…
Indonesian coffee regions produce cups that share almost nothing beyond a passport. Gayo and Mandheling from Sumatra are heavy and…
You’ve probably had this moment: you’re at your favorite café, sipping a beautifully balanced espresso that tastes like chocolate, citrus,…
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.
