February’s Discovery coffee subscription is a natural processed lot from China. Over the past few years we have worked with a speciality coffee exporter in China - who have helped us access some of the most progressive coffee producers in the country. The Banka Coffee is named for the two neighbouring villages where the coffees are processed - Banka Yi & Banka Er.
This coffee is tropical in flavour and floral in aroma. It is one of our lighter roasts within the Discovery subscription and therefore quite delicate. We would recommend brewing using a pour-over method, such as v60 or Chemex, although cafetière will also work well. Drinking this coffee black will ensure you taste all the subtlety of the fruit notes and enjoy the blossom-like fragrance.
The coffee is grown in the region of Yunnan, which is better known for high quality tea production. But coffee here is beginning to gain a world wide reputation in the specialty coffee sector too! The Banka mill, where the freshly picked coffee cherries are processed, is home to one of the region’s first optical sorters. This helps remove any under ripe cherry, foreign matter, and spoiled fruit - and therefore improves further the final coffee cup quality.
The farm and mill are now beginning to experiment with controlling different yeast fermentations, and new varietals of arabica in order to further diversify their offer, and ultimately earn a better return for their hard work.
We hope you enjoy this introduction to Chinese speciality coffee, so do get in touch to let us know what you think.
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