ARKIB PROTOKOL #0037 AWAN

Cloud Bridge

Breaking down coffee quality to its very core has always been central to Arkib’s pursuit. Since 2021 we have worked closely at farm level studying cultivation practices fermentation environments and the link between processing and flavour. These explorations gradually shaped our collaboration with small producers and led to the creation of the Protokol series a collection of custom processed coffees developed together with producers to express experimentation while preserving origin identity. Protokol #0037 Awan is our latest release combining aerobic and anaerobic stages into a layered and multidimensional profile.

This hybrid process is developed to bring greater clarity while allowing complexity to unfold with intention. Carefully selected ripe red cherries are first floated to remove defects before undergoing 72 hours of natural aerobic fermentation in sealed barrels. Through years of processing experience we found this approach adds another dimension of complexity while preserving the coffee’s inherent origin character. The cherries then undergo a second 72-hour washed anaerobic fermentation to bring greater balance and a more delicate texture to the cup. The result is a harmonious expression of Sumatra where subtle fruitiness meets a distinctly velvety character.

In the cup Protokol Awan reveals an expressive combination of red florals and layered berry sweetness. Brewed by hand it opens with vibrant passion fruit and tamarillo followed by delicate notes of roselle and pomelo. As espresso raspberry and plum candy take the lead with hints of guava and pineapple emerging as the cup develops. Paired with milk its vibrant acidity softens into a creamier expression with notes of honey melon and a familiar touch of Nestum. Protokol Awan is an invitation to experience another side of Sumatra where a naturally vibrant character finds its balance in a remarkably creamy 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 andwell 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 86.50pts

  Fragrance
  mango candy, caramel, passion fruit
  
  Aroma
  bayleaf, jasmine, nougat, vanilla
  
  Flavour
  green mango, jasmine tea, plum, candy, red apple, peach, watermelon
  
  Aftertaste
  delicate, residual
  
  Acid
  medium | malid acidity, vibrant, rounded
  
  Body
  medium low | tea-like, silky
  
  Balance
  progresive, harmony, structured
  
  Overall
  
  well balance, vibrant acidity with moderate body and structure

• Roasting Schedule

  Roasting on every day from Monday to Thursday
  Cut-off order 3:00 p.m. a day before processing begins.

  Retail and Wholesale Delivery
  Retail order on the next working day

  Delivery will be made on the next processing working day once your order is roasted or ready.

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