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#0032 PROTOKOL TOJA

#0032 PROTOKOL TOJA

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Regular price RM65.00
Regular price Sale price RM65.00
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Underwater

At Arkib, we’re passionate about uncovering the essence of coffee quality. Since 2021, we’ve been deeply involved in farm practices and processing methods, leading us to collaborate with a small producer to create our custom Protokol series. Each coffee in this collection is crafted using unique processes designed by Arkib, capturing the distinctiveness of the method while preserving the origin’s signature taste.

Batch #0032, named Toja, features a processing method with 300 hours of anoxic fermentation. This is our third variation of hot-cold fermentation, focusing on cold fermentation to explore the coffee's potential. In this submerged fermentation process, the cherries are placed underwater to eliminate oxygen, allowing for a lower fermentation temperature. This cold water slows down fermentation, enhancing the flavor depth of the coffee.

We are always exploring new methods to enhance the quality of coffee from our producers. By taking into account their capabilities and facilities, we seek cost-effective ways to conduct experimental coffee processes. The latest Toja lot has yielded excellent results from cold fermentation, producing a clean, natural aroma reminiscent of pink bubblegum and soursop. Its flavor profile features complex citrus notes like raspberry sorbet and sparkling cherries, gradually transitioning to sweet tropical fruits like watermelon. The cold fermentation also enhances a rare fine body quality akin to pine nuts, elevating the overall quality of Subarda Coffee. We’re excited that Toja has unlocked a new dimension of coffee flavor.

The Producer

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
      pandan gula melaka, pink bubblegum, condensed milk, honeydew, soursop, green apple

      Aroma
      orange marmalade, milky, dried berries, condensed milk

      Flavour
      cantaloupe, honeydew, bubblegum, strawberry, stewed apple, soursop, watermelon

      Aftertaste
      lingering, long, bubblegum finishing

      Acid
      medium | citrus, grape > cherry

      Body
      medium high | slick, nutty

      Balance
      complex, progressive, high clarity, depth, well balance

      Overall
      fine berries and fermented flavour with rich body
    • Roasting Schedule

      Cut-off order 3:00 p.m. Sunday and 3:00 p.m. Wednesday

      Retail and Wholesale Order
      Roasting on every Monday and Thursday

      Delivery on the next day
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