Kopling’s second coffee cupping event entitled “Uniquely Indonesia.” was held at Olveh building on June 22nd 2019. The event was attended by Mr. Ahmad Djuhara (President of IAI) and Mr. Andra Martin (Award-Winning Architect). Each attendees was giving an outstanding presentation explaining how caffeine may increase creativity and helps us to concentrate.
Mr Ahmad Djuhara was giving presentation entitled “Coffee and Creativity” explaining the reason why most of us need a cup of coffee to get going in the morning. Not only does coffee help get you moving, but it also helps start your brain so you overcome the first hurdle to unlocking your creative juices. Ideas are vital to creativity.
Meanwhile, Mr Andra Martin explaining why architects loves caffeine. Martin
highlights the fact that drinking coffee gives you the persistence needed to work through many iterations of an idea, reducing the chance that you will give up before you hit upon the best solution.
As one of the largest producers of coffee in the world, Indonesia is blessed with a wide variety of unique and tasty coffees from all across the archipelago. From the province of Aceh on the westernmost-end to Papua Province on the eastern most point, each region has its own authentic coffee that has its own distinct taste and characteristics.
All the coffee are shipping form the farm, and roasted fresh for cupping session on 22nd of June 2019.
All the participants seems enthusiast to participate in the cupping session, although for some of them, this is their first time for cupping, they seems enjoying discussion and asking a lot of questions to the speaker. Most of them are able to notice the differences between Robusta and Arabica.
Here it is the featured Coffee for Second Cupping Series:
- Toraja Enrekang, Natural
- Ijen Natural
- Mandhailing Natural
- Gayo, Natural
- Fine Robusta, Bali Puncak Sari, Natural
- Bali, Natural
- Robusta, Pagar Alam, Sumsel, Natural
Connecting coffee supply is Kopling’s main concern, through this event, coffee enthusiast have the chance to understand how coffee processing from beans until they become a cup of coffee.