arabica

Proses Honey pada Biji Kopi Arabika, Khususnya Arabika Gayo

Proses honey dalam pengolahan kopi melibatkan membiarkan lendir buah kopi tetap menempel saat pengeringan, menghasilkan rasa…
Teknik Kopi Pour Over: Seni Seduhan dan Sejarahnya

Teknik pour over adalah metode menyeduh kopi manual yang dikenal karena kejelasan rasa dan kontrol presisi.…
Kawisari Coffee Plantation: Exploring Indonesia’s Oldest Coffee Heritage

Kawisari Coffee Plantation, one of Indonesia’s oldest, has been cultivating coffee since the Dutch colonial era.…
Exploring Spicy Notes in Coffee: A Flavor Guide

Spicy characteristics in coffee enhance flavor complexity, ranging from subtle to intense notes like black pepper,…
Exploring Nutty Characteristics in Coffee

Nutty flavors in coffee, characterized by aromas and tastes of roasted and sweet nuts, are evaluated…
How to Identify and Enhance Coffee Creaminess

In coffee cupping, creaminess is an essential quality, akin to whole milk or custard, enhancing mouthfeel…
The Fruity Flavor Spectrum in Coffee Cupping

Coffee cupping is a sensory evaluation process that highlights the fruity notes in specialty coffee, derived…
The Meaning of Fresh Flavor and Aroma in Coffee Cupping

Coffee cupping evaluates the quality of beans, focusing on freshness, aroma, and flavor. Fresh coffee exhibits…
Sejarah dan Tokoh Penting dalam Specialty Coffee

Specialty coffee merujuk pada kopi berkualitas tinggi dengan cita rasa unik dari daerah tertentu, pertama kali…
Sejarah Kopi Flores: Warisan Cita Rasa Nusantara dari Timur Indonesia

Kopi Flores, yang berasal dari Nusa Tenggara Timur, semakin populer di tingkat internasional berkat rasa unik…