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#0028 MARUN PROTOKOL

#0028 MARUN PROTOKOL

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Regular price RM60.00
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Recipe

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Nature Sweetness

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. 0028, with a 24-hour natural aerobic and 72-hour natural anaerobic process. After working a lot with natural processes, we implemented natural aerobic fermentation as a pre-treatment to soften the winey flavour of the natural processes. We opted for 24 hours of aerobic natural to tone down the harsh winey flavour and amplify the natural sweetness that gives this coffee a taste like macerated cherry and grape.

Red, ripe cherries were carefully sorted and put in a basin for 24 hours. Exposed environments allow direct contact between oxygen and coffee cherries, which starts aerobic fermentation. The coffee went through another 72 hours of natural anaerobic fermentation to create depth and flavour. The cupping result gives us a surprising taste of blackberry, amarena cherry, concord grape, dried fruits, fine wine finishing and raspberry candy.

 

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 86.00pts

      Fragrance
      chocolate, blackberry, dark cherries, ripe, ginger, molasses, berries jam, syrupy, walnut, winey, bubblegum, dried flower

      Aroma
      lotus flower, walnut, creamy, banana, kumquat

      Flavour
      walnut, orange, honey, banana, brown sugar, mandarin orange, chocolate, mango, blackberry, amarena cherry, concord grape, dried fruits, raspberry candy

      Aftertaste
      clean, sweet fruits finishing

      Acid
      medium | citrus, clean, winey fruitiness

      Body
      medium | balance, round

      Balance
      harmony flavour, pointed, strucutured

      Overall
      heavy berries notes and syrupy sweentess
    • 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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