ARKIB PROTOKOL #0035 SILA

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.

Sila marks our 35th Protokol release, building on Batch 0034 Toja with a shift in drying technique. Ripe cherries were carefully selected and placed in a 300 hour anoxic submerged fermentation. The cool oxygen-free environment encouraged slow fermentation, enhancing natural sweetness while preventing overdevelopment. After pulping, the coffee dried using a dry honey process on two tier beds. The upper tier applied gentle heat to stop fermentation while the lower tier allowed slow drying that shaped clarity and depth. This method reflects how a roaster’s feedback empowers producers like Yani to push quality further at origin.

The cup recalls the familiar comfort of laici kang. Filter brews begin with tropical notes of mango, jackfruit and winter melon. As it cools, the profile softens into rose tea, dried longan, barley and ripe melon. Espresso reveals snappy fruit like cherry, pineapple and apple with a touch of almond sweetness and a dried rose finish. With milk, the flavour deepens into prune, fruit leather, vanilla chocolate and a soft gummy sweetness. Sila speaks of effort met with care. A coffee that feels natural yet remarkably refined.