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  • Banka, China
  • Banka, China

Banka, China

Regular price From £14.25

In honour of Chinese New Year, we’ve sourced an excellent coffee from Yunnan province, near the border with Myanmar. Originally developed by Mr. Hu, Banka Farm and Washing station (now managed by Yunnan Coffee Traders) has been producing coffee for almost 20 years. Yunnan Coffee Traders began to modernise coffee production, installing one of the regions first optical sorters and began experimenting with processing methods such as yeast fermentation; they even started growing new varieties such as Pacamara and Yellow Bourbon.

This washed processed Catimor undergoes a straightforward washed method. The cherries are pulped to remove any skin, fruit and mucilage. The remaining coffee is then dry fermented for 18 hours. They are then sorted through narrow channels of flowing water to sort the coffee by density. Once sorted, the coffee is laid out on drying patios for approximately 5-8 days.

Taste Notes

  • Apple
  • Lime
  • Brown Sugar
More Details

A very welcome guest

Our Guest Bean range is a regularly refreshed rotation of single origin beans from Africa, The Americas and Asia. Designed to bring the best beans to your kitchen, we work with our importers to source coffees that are a little bit different, so that you can explore the world within your cup.

Country
China
Taste notes
Apple / Lime / Brown Sugar
Washed
Roast level
Light 1 2 3 4 5 Dark

  Enjoy
your
        cup

Our coffee team have devised recipes bespoke to this coffee, and designed to suit every method of brewing. It's a great place to start, but feel free to tweak some variables to suit your own personal taste.

Recipes

  • French Press/Cafetiere

    Coffee: 30g (Medium/Coarse grind)

    Water: 500g

    Ratio: 1:16

    Total Time: 4 minutes +

     

    1. Preheat
      the french press with hot water.
    2. Empty
      out the water used for preheating and place French press onto the scales
      and tare.
    3. Add 30g
      ground coffee to the French press and tare the scales again.
    4. Start a
      timer and add 500g hot water in one go, give it a stir to ensure all the
      coffee is saturated.
    5. After 4
      minutes using a spoon, break the "bloom" whilst giving it a
      gentle stir to ensure most of the grinds sink to the bottom.
    6. Gently
      remove the remaining grinds left on top.
    7. Plunge
      the French press. (Only to the top of the settled coffee grinds at the
      bottom, if you puish too far it'll disturb the bed and can cause a
      grittier taste.
    8. Wait
      for the coffee to cool slightly before serving.

  • V60

    Recipe:

    •15g coffee (Medium Grind) 

    •225g water 

    •Total brew time: between 2.30 - 2:45

    •Coffee to water ratio 1:15 



    Method:

    1.Fold filter along the crease and place in the v60 

    2.Saturate the filter paper with hot water to ensure there’s no papery taste
    from the filter whilst preheating your chosen carafe/jug/mug.

    3.Place v60 on top of your chosen carafe/jug/mug, then onto the scales and
    tare 

    4.Add 15g ground coffee to the v60 and tare scales again 

    5.Start timer and add 50g hot water going in smooth, circular motions working
    from the centre outwards (avoid pouring your water onto the filter paper at
    this point).

    6. Give the v60 a stir to ensure the grounds are even saturated.

    7.At 30 seconds add hot water to 110g

    8. At1.30 add hot water up to 225g.

    9.Gently swirl the v60 then let stand until all the water has passed through.

    10. Allow to cool slightly before drinking to fully immerse
    yourself in the aromatics (and also not to burn your tongue!)

  • Espresso

    Coffee: 18g (Fine grind)

    Water: 36-40g

    Ratio: 1:2

    Total Time: 30-35 seconds

FROM BEAN TO CUP

Coffee Belt

 Laura's
    Favourite
    cup

While most people automatically look to South America or Africa for their specialty fix, I’m recommending the Banka because it’s a brilliant example of how exciting the coffee world is right now. We specifically brought this in from the Yunnan province to celebrate the Chinese New Year, and it has quickly become a team favourite in the office.

It offers a level of sophistication and clarity that you don't find every day. It’s the kind of coffee that makes you stop and actually think about what’s in your cup. If you’re someone who appreciates a well-structured, 'clean' brew that feels elegant from the first sip to the last, this is absolutely the one to add to your basket. It’s a sophisticated change of pace that never fails to impress.



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