Strawberry Truffle

Strawberry Truffle comes from Banka Farm in Yunnan, China’s most important coffee-growing region and the source of more than 97% of the country’s coffee production. Located in Menglian County at approximately 1,350 metres above sea level, the farm sits in a landscape better known for tea than coffee, yet increasingly recognised for producing some of Asia’s most exciting specialty coffees.

Originally developed by local producer Mr. Hu, Banka has been cultivating coffee for nearly two decades. In 2018, Yunnan Coffee Traders took over the management of the farm and washing station, investing heavily in quality improvements, including advanced optical sorting technology, experimental processing techniques and new coffee varieties. Today, Banka produces both large-volume specialty lots and carefully selected microlots such as this one.

This coffee is produced from Catimor selections, specifically P3 and P4. While Catimor has often been associated with productivity and disease resistance, farms such as Banka are helping redefine its potential through careful cultivation and processing.

The lot is processed as a natural. After harvest, the cherries are meticulously sorted using optical technology to remove underripe fruit and defects before undergoing approximately two days of controlled fermentation. The coffee is then dried slowly on raised beds, allowing the fruit sugars to interact with the seed and develop the sweetness and depth that define the cup.

The result is a coffee that combines vibrant fruit character with remarkable comfort. Notes of ripe strawberry are layered over milk chocolate and cocoa, while subtle hints of caramel and fruit compote add complexity and sweetness. The cup feels round, smooth and approachable, showcasing a side of Chinese coffee that many coffee drinkers have yet to discover.

As our first coffee from China, Strawberry Truffle offers a glimpse into an origin that is rapidly establishing itself on the specialty coffee map not through novelty alone, but through quality, innovation and a growing confidence in its own coffee identity.