A light roast brings out the very best of Banka’s unique and expressive flavour profile. The extended fermentation has developed red berry and prune flavours, complemented by subtle winey notes and warming white pepper spice. A base of bakers chocolate and a syrupy texture create a balanced foundation. Over this a tangy candied lemon citrus acidity adds structure and length to the finish.

Banka farm in Yunnan runs an unusual method of checking harvested coffee fruit quality in that cherries are passed through an optical sorter. This is a technique used in other fruit harvesting and may be a window into the future for coffee. It’s a technique delivering real results and this micro-lot from the farms of nearby Banka village was checked in this very way before being fermented and dried.