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ARKIB PROTOKOL #0034 POINTU

ARKIB PROTOKOL #0034 POINTU

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Regular price RM70.00
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#0034 POINTU

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.

Pointu is one of our boldest experiments and a meaningful step forward in natural anaerobic fermentation. Processing coffee in the cold climate of Solok presents a unique challenge. Low temperatures often lead to uneven fermentation, resulting in inconsistent cups and overpowering fermented notes. To address this, Yani introduced a two-stage approach using sealed elastomeric barrels and a greenhouse drying area. The sealed barrels provide a more stable environment for fermentation, while the greenhouse ensures consistent drying. These improvements allowed us to safely extend the fermentation to 168 hours, unlocking a clean and winey flavour that captures the essence of local taste traditions in a single cup.

This coffee is a reminder of why we are deeply drawn to specialty coffee. Pointu expresses a sense of place and memory through taste. On a standard 1:16 filter brew, it opens with goji berry sweetness, grape candy intensity, and a creamy blueberry milkshake body, followed by a prune-like finish. In espresso, the fermentation brings forward the clarity of tempoyak, creamy durian, and a winey depth with notes of licorice and raisin. With milk, the flavour deepens into mangosteen, durian crepe, and bittersweet chocolate. Releasing a coffee like Pointu reflects our commitment as coffee roasters to thoughtful processing, expressive flavour, and storytelling through the cup.

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 87.50pts

      Fragrance
      blueberry, red berries, panela, mint leaf, grape, fruits leather

      Aroma
      dark cacao, plum, sake, grape, leather fruits, dark chocolate, red cherry, licorice

      Flavour
      green apple, guava, bubblegum, dried strawberry, ice-cream, apple candy, prune

      Aftertaste
      soft winey, bubblegum, dried fruits finishing

      Acid
      medium low | citric acidity, blueberry, clean, smooth 

      Body
      medium high | velvety, silky, smooth

      Balance
      complex, well balance, progressive, deep, pointed structured

      Overall
      complex ferment flavour with layering taste notes from tropical fruits to sweet fermented fruits
    • Roasting Schedule

      Roasting on every day from Monday to Thursday
      Cut-off order 3:00 p.m. Sunday and 3:00 p.m. Wednesday

      Retail and Wholesale Delivery
      Retail order on the next working day

      Wholesale order on every Tuesday and Thursday
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