Banka (sold out)

Origin

• 🇨🇳 China· Yunnan

Tasting notes

Coffee was first introduced to China in the 1800s by French missionaries in Yunnan. This initial introduction did not lead to any commercial scaling. In the 1960s government initiatives were introduced to increase production and commercial interest but this had little affect. Not until a fresh round of government schemes in the late 80s did coffee in China get the kick start it needed. Although in speciality it is still very much an emerging origin. Mr Hu is a Yunnan native who has been producing coffee For 20 years. He founded Banka farm and washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., working with various smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. and employing 100s of people. The management of the station has been taken over by the Yunnan Coffee Traders, who as well as experimenting with new processing techniques introduced new varieties and the region’s first optical sorter. Expect sticky sweet cherry compote notes with creamy chocolate mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a caramel sweetness.