#0027 SAWO PROTOKOL

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.