#0030 PROTOKOL LOT KOKATA

Breaking down coffee quality to the core has been a passion for small micro roasters 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 collaboration with a small coffee producer to create custom-processed coffee for Arkib and brand it under the name of 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.

This is our processing method batch no. #0030, called Amplea, with 96 natural aerobic processes and 96 hours of honey anaerobic processes. We have experimented with different types of fermentation for anaerobic fermentation and decided to do a type of fermentation that gives a balanced cup profile with much higher flavor clarity. Adapting to the to the local cool climate, we extend both stages for natural and honey anaerobic fermentation to 96 hours, which preserves clean cup character with gentle fermentation nuance.

This cup mind-blown us on the cupping table with an 88.75 point score. The inviting soft bubble gum aroma with sweet guava sensation creates a pleasant, unique coffee quality, which is rare to find in Indonesian coffee. It has complex acidity with a citrus quality that gives the impression of fresh guava. The body resembles good Sumatra coffee with medium-high intensity and syrupy texture. The coffee has the classic taste of toasted coconut, which is close to a local food called kerisik, which is mainly used in Malay food. This coffee breaks the stigma of clean cup Sumatra coffee, which produces an aromatic and progressive taste profile. Ampela is the success story of the collaboration of a good coffee roaster and an excellent coffee producer.