85.25 Cupping Score

Located in Menglian Dai, Lahu, and Va Autonomous County in Yunnan, Banka farm and washing station derive their name from the adjoining Banka Yi and Banka Er villages, where the meticulous harvest of coffee cherries takes place. Yunnan Coffee Traders (YCT), our esteemed origin partners, oversee the management of Banka's wet mill and a substantial portion of the farm, encompassing around 100 hectares of fertile land. They've introduced pioneering advancements, such as installing one of the region's earliest optical sorters, experimenting with innovative processing techniques like yeast fermentation, and cultivating new varietals such as Pacamara and Yellow Bourbon.

Indochina has forged a strong partnership with YCT since its inception. YCT stands at the forefront of the Chinese specialty coffee industry in Menglian County, Yunnan, operating multifaceted facilities focused on farming, milling, research, and training. Their overarching mission spans three primary objectives: facilitating sustainable production practices for Yunnan farmers, implementing industry-leading methods for sourcing, processing, wholesaling, and exporting coffees, and catering to importers and roasters who prioritize sustainability, traceability, and transparency in their coffee sourcing.

Further insights into the meticulous processing:

Harvest: The initial stage involves the labor-intensive hand harvesting of coffee cherries from Banka farm and the neighboring villages.

Pulping & Fermenting: At the heart of the process, the coffee cherry undergoes pulping to carefully remove the skin, fruit, and mucilage. The resulting coffee parchment is meticulously dry-fermented for an exacting period of 18 hours, optimizing the flavor development.

Sorting: The parchment coffee then proceeds through precise sorting via narrow water channels, separating the beans based on their density.

Drying: Once sorted, the parchment coffee is meticulously spread out on drying patios, where it undergoes a delicate drying process spanning approximately 5 to 8 days. This patient and attentive drying phase is crucial for achieving the desired moisture content, contributing significantly to the coffee's exquisite flavor profile.

Origin: China

Region: Yunnan

Altitude: 1350 m.a.s.l

Varietal: Catimor, P3/P4

Processing: Washed

Flavours: Fuji apple, Yuzu and Demerara sugar