“Outstanding Coffee. The new House Coffee for My Shop…” – Nick Nichols, USA
Nepal has registered the Nepal Coffee collective trademark for Nepali coffee in the European Union (EU). The registration of the brand is expected to help boost exports and value as European importers have been showing interest in buying Nepali coffee, traders said. Furthermore, the move is expected to help improve the quality of the products traded in the EU.
Shyam Prasad Bhandari, president of the Nepal Coffee Entrepreneurs’ Association, said that the collective trademark for Nepali coffee was registered in the EU two months ago, and that this had paved the way for selling Nepali coffee under the same logo in the 27 countries in the EU.
Meanwhile, Nepal has been working to register the Nepal Coffee trademark in the US, Hong Kong, Norway, Sweden, South Korea, Japan and Canada. “The registration is likely to be confirmed in Norway, South Korea and Japan soon,” Bhandari said.
The association has been endeavouring to register the collective trademark in major export destinations with the support of the Trade and Export Promotion Centre (TEPC). TEPC Executive Director Ishwari Prasad Ghimire said the government had allocated Rs 3 million for the purpose.
“Nepali organic coffee is of high quality and it can compete in the overseas market. It is in high demand in the international market, and it also possesses a robust flavour,” he said. “Our product can compete with coffee from Brazil and Mexico.”
Nepali coffee, popularly called Himalayan Beans, has been gaining popularity in the global market. Nepal exports about 65 percent of the total coffee produced. The country started exporting coffee commercially in 2000 with a shipment of 9 tonnes. In 2008-09, it exported 88 tonnes of coffee worth Rs 790 million. Japan, the US, Dubai, South Korea and the EU are the main importers of Nepali coffee.
The National Tea and Coffee Development Board (NTCDB) provides the collective trademark to the exporters with the recommendation of the Nepal Coffee Entrepreneurs’ Association.
“Exporters have to fulfil the code of conduct and abide by the board’s directives in order to obtain the trademark,” said Bhandari. According to him, three companies, Highland Coffee Promotion Company, Everest Coffee Mill and Nepal Organic Coffee have acquired the collective trademark so far.
Meanwhile, the government has also given priority to coffee in its Nepal Trade Integration Strategy due to growing export prospects. It announced that it would promote the registration of the collective trademark in the main export destinations during the budget presentation for 2014-15.
Along with swelling demand, the area under coffee cultivation has been increasing annually. Bhandari said that coffee farms had increased significantly as many big financiers had made investments in coffee production.
According to the board, more than 30,543 farmers in 40 districts are engaged in coffee production on 1,911 hectares of land.
In the last fiscal year 2013-14, Nepal produced 524 tonnes of coffee, up from 457 tonnes in the previous fiscal. Between the years 2000 and 2010, coffee output increased from 72 tonnes to 384 tonnes.
Gulmi, Palpa, Arghakhanchi, Lalitpur, Tanahu, Kavre, Sindhupalchok, Lamjung, Kaski, Gorkha, Syangja, Parbat and Baglung are the major coffee producing districts in the country. The US and Brazil are the largest importer and exporter of coffee respectively in the world.
Source: The Kathmandu Post
Sidhuli, a part of Janakpur Zone of Nepal with the elevation ranges from 300~1000m is now emerging with arabica (!) coffee production.
Mr. Narayan Dev, a resident of Chiya Bari is the one taking great initiation and devoting most of his time to promote coffee in Sindhuli District.
There is a regular Ad. in local FM – pamphlets, brochures are pasted all over the major public places. A team of Coffee Suchana Kendra (Coffee Information Center) were invited to have a small meet with the farmers – to share some ideas on coffee cultivation, prospects and technical assistance.
The visit concluded after the training/sharing program with some of the coffee farming enthusiast, meeting with district agriculture officers, media persons and off-course with good local food and tea.
The next two days, we have visited Manthali, a district HQ of Ramechhap District and Gelu, a north-west remote village from Manthali. We have seem some 10 yrs. old coffee bushes with apprx 8~9 kgs of fresh cherries each plant at an elevation of around 1100m.
We came back with the hope that Ramechhap and Sindhuli may have a prospects to grow coffee but research is needed if we can sustain arabica in low elevation of 400mtrs in Sindhuli.
Dear readers, please feedback on low altitude arabica.
There are many different ways to brew a good cup of coffee whether at home or in the office. Often it’s a matter of personal preference. Below we are listing three common brew methods using different equipment choices:
This is one of the most used and convenient ways to brew a good cup of coffee.
- Use approximately 2 tablespoons of ground coffee per 12 oz. cup
- If it’s a flat bottom filter, use a medium grind, If it’s a cone shaped filter, use a fine to medium grind.
- Pour cold water into the reservoir to the desired level
- Press brew, or follow the machine’s instructions
After brewing, remove the carafe from the heat source, otherwise the coffee will turn bitter
This is a classic, heat resistant glass beaker with an hourglass design. The Chemex brewer uses the infusion method of brewing, resulting in a slower brew, and a rich cup of coffee that is sediment free.
- Use 1 rounded tablespoon of medium ground coffee per 6 oz. cup
- Heat water in a kettle on the stove top
- Using a Chemex specific filter (it’s heavier than the auto-drip kind) place grounds in the filter
- When the water boils, wait a few seconds for the initial pour
- Pour just enough water to saturate the grounds; wait 20 – 40 seconds
- Then gradually pour more water leaving 2″ from the top
- Remove the filter and pour
Many people feel that the French Press delivers the best cup of coffee that is rich, bold and delicious. This is an elegant way to serve coffee.
- For each cup, measure 2 tablespoons of medium to course ground coffee into the glass pot
- Boil water on the stove top
- Pour hot water over the gounds and stir with a wooden spoon
- Set the plunger in place. Press down enough to eliminate air
- After a few minutes, press the plunger all the way down, slowly but firmly
- Now you’re ready to pour the coffee into a mug and enjoy
Source: Mané Alves, Tea Coffee Expert
According to the Specialty Coffee Association of Europe (SCAE), Speciality coffee is defined as a crafted quality coffee-based beverage, which is judged by the consumer (in a limited marketplace at a given time) to have a unique quality, a distinct taste and personality different from, and superior to, the common coffee beverages offered.
The beverage is based on beans that have been grown in an accurately defined area, and which meet the highest standards for green coffee and for its roasting, storage and brewing.
“Specialty coffee” was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used this term to describe beans of the best flavor which are produced in special microclimates.
Is “gourmet” or “premium” coffee is same as “Specialty Coffee”?
No, gourmet or premium coffee are marketing terms with no defined standards.
Coffee which scores 80 points or above on a 100-point scale is graded “specialty.” Specialty coffees are grown in special and ideal climates, and are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.
“Excellent 86 ” – Loren, Coffee Agent, Norway
Excellent Beans, Outstanding Aroma – Nick Nichols, USA