Breaking down coffee quality to the core has been a passion for small micro roaster like Arkib. Since 2021, we have been heavily involved at the farm level to indulge in coffee farm practices and coffee processing methods. This led to our first venture, working together with the producer to create custom-processed coffee for Arkib and naming it the Protokol series. The whole collection features specific coffee processing methods designed by Arkib to highlight the uniqueness of the processing while retaining the origin's signature taste.
Nila is our processing method batch no. #0026, called Nila, with 96 aerobic natural processes. After working with lots of anaerobic and carbonic maceration coffee, we are looking towards a much more natural and clean coffee taste. Through the aerobic process technique, we discovered that it not only preserved natural coffee cherry sweetness but also significantly reduced the unpleasant natural fermentation taste commonly found in anaerobic fermentation processes.
Red, ripe cherries were carefully sorted and put in a basin for 96 hours. Exposed environments allow direct contact between oxygen and coffee cherries, which starts aerobic fermentation. After a few trial batches, we settled on a 96-hour fermentation period since it created good flavour depth with clean finishing. The cupping result gives us a surprising taste of grape syrup, violet, lavender, raisin, mixed berries, duku, and a winey finish. It is unnecessarily good coffee until we can hardly tell if it is truly natural Sumatra coffee.
Direct trade provides access to specialty coffee roasters like Arkib to expand their coffee expertise in fieldwork. Working together with Subarda Minang Solok, we have carried out countless experimental processes to push the quality boundary of specialty coffee. Under Yani, head coffee processor at Subarda, all our experimental coffee is meticulously processed and well taken care of to ensure we achieve a precise processing result.
Located in Danau Kembar, Air Dingin, Solok, his coffee farm has a unique microclimate. Even at medium elevation, we observed that the growing area experienced chill weather around 14–20 °C on a normal day, which provided a cool temperature to grow coffee. It allows slow cherry maturation and allows the coffee to develop a more complex flavour. This is further combined with full red cherry picking quality control. Yani coffee is one of the most consistent and complex flavours that we have ever worked on.
Subarda Minang Solok is one of the coffee products that we have known about, utilising a green house drying house, which is really helpful for producers who live in tropical climate countries. In addition to allowing the cherries to dry properly during the rainy season, green houses also provide a control environment that allows producers to regulate the drying period. This helps the producer fine-tune the coffee flavour and increase the coffee consistency.
Cupping Score 87.75pts
Fragrance plum, mango, dates, creanberry, red berries, sweet rose syrup, mango cordial, plum, dried rose, blueberry