The Banka farm, with around 100 hectares of land, has one of the region's first optical sorters, allowing experimentation with processing methods such as yeast fermentation, as well as the growth of new varieties such as Pacamara and Yellow Bourbon. 

‘Banka’ coffee cherries were harvested by hand at the Banka farm and nearby villages. The cherries were then pulped, and the remaining coffee was dry fermented for 18 hours, before being spread on drying patios for approximately five to eight days. 

Banka has nuances of red apple, blood orange, honey