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#0027 SAWO PROTOKOL

#0027 SAWO PROTOKOL

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Regular price RM60.00
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New Breath

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.

This is our processing method batch no. #0026, called Sawo, with 72 natural aerobic processes and 48 hours of honey anaerobic processes. We created this process to diversify the coffee flavour that we tasted from the last harvest. The Yani honey process has a signature sweet peach taste. With natural aerobic fermentation, it creates a clean flavour and deep natural sweetness for honey-processed coffee. This coffee has a velvety texture like butter cake, a sweet, sour mango pickle, and a light aromatic jasmine aroma.

Red, ripe cherries were carefully sorted and put in a basin for 72 hours. Exposed environments allow direct contact between oxygen and coffee cherries, which starts aerobic fermentation. The coffee went further for 48 hours of honey anaerobic fermentation and was dried on a raised bed in a controlled green house environment until it reached the appropriate moisture content.

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
      strawberry, mango, blueberry, red flower, melon, grape, chocolate, red berries, olive

      Aroma
      hibiscus, red grape, red dates, goji berries, pandan leaf, panela, strawberry yogurt, flowery

      Flavour
      dark chocolate, red berries, hibiscuss, raspberry, rosemary, grape, white chocolate, jasmine, butter cake, mango pickle

      Aftertaste
      dark cacao finishing, chocolaty, lingering

      Acid
      medium high | phosphoric, raspberry, grape, grape

      Body
      medium | juicy, round, balance, velvety

      Balance
      well balanced, high flavour clarity, pointed, harmony flavour

      Overall
      velvety texture coffee with delicate flowery notes like jasmine
    • Roasting Schedule

      Retail Order

      Roasting on every Tuesday & Thursday

      Delivery on same day

      Cafe Partner Order

      Roasting on every Thursday

      Delivery on next day
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