Nepal Coffee Development Strategy

MoAD okays Coffee Development Strategy

The Himalayan Times / January 11, 2018

The Ministry of Agricultural Development (MoAD) has approved the five-year Coffee Development Strategy (2018-22) submitted by the National Tea and Coffee Development Board (NTCDB) in September.

The NTCDB board led by the agriculture minister approved it recently, according to Sheshkanta Gautam, executive director of NTCDB. Along with this, the Board has brought this strategy into implementation since the beginning of 2018.

The NTCDB developed the five-year strategic plan to enhance the productivity and quality of coffee in the country. Through the execution of this five-year strategy the Board expects to double the output of coffee from the existing 434 metric tonnes. Cultivation area will also be expanded to achieve the targeted production and improving the quality of coffee is also in priority. The NTCDB has sought a budget of Rs 48 million to implement the strategy.

The strategy focuses on five major strategic dimensions to realise the ultimate goal of commercial farming of Nepali Arabica coffee in
all the 41 districts of the country that have been identified as suitable for coffee cultivation.

Gautam further informed that the strategy focuses on Arabica variety of coffee, which is largely being cultivated in the country and can fetch comparatively higher prices as compared to Robusta coffee, which is also cultivated in the country and has high demand in the
international market.

Currently, coffee is being cultivated on 2,618 hectares of land in 41 districts and the annual production is below 500 metric tonnes. Around 30,500 farmers are involved in coffee cultivation. The country had exported 112.37 tonnes of green bean in fiscal 2015-16 mainly to South Korea, Japan, China and Germany, according to NTCDB. The country is still a net importer of coffee due to low production.

According to the strategic plan, NTCDB in coordination with Nepal Agriculture Research Council and the Coffee and Tea Development Section under MoAD, will support the research works and carry out various activities aimed at making farmers aware about higher yields from coffee production and motivate them to take up coffee plantation in larger areas of land in the 41 identified districts.

Cultivation area will also be elevated to the upper areas of the hilly districts as the perennial rise in global temperature may cause loss in existing cultivation areas in the future.

Similarly, various activities to manage pests and diseases in coffee plants will be designed and implemented shortly, through which the Board expects to boost production and quality of Nepali coffee. The strategic plan has also spoken about amending the National
Coffee Policy-2003 to motivate farmers towards quality production and increase export of coffee in the international market to earn foreign currency.

The plan has also identified the need to revise the existing coffee policy to develop linkages in national as well as international
markets, increase sales of Nepali coffee to address the growing demand, and maintain the image of Nepali organic coffee in the international market.

On the other hand, proper management of coffee subsector development programmes and coordination with relevant stakeholders are expected to lead to achievement of efficiency in negotiating and justifying organic certification, fair trade recognition and
increased sales in both national and international markets, according to the strategic plan.

The strategic plan has also highlighted the crucial aspect of market promotion and trademark registration of Himalayan Coffee in every possible export destination.

The strategy developed by NTCDB, with support of the European Union-funded Trade and Private Sector Development Programme under the Ministry of Commerce, is expected to enhance the production base of coffee in the country.

Source: The Himalayan Times / January 11, 2018 []

Nepali tea gets Int’l trademark


ILAM: Nepal’s orthodox tea has finally received its own identity in the international market through a trademark after 154 years of beginning tea cultivation in the country.

Nepal has received its own logo or trademark, with the long-standing efforts of the Nepal Tea and Coffee Development Board, organisations associated with tea production, and experts of the field. The trademark comprises an image of mountains with ‘Nepali Tea Quality from the Himalaya’ written below it. Prior to this, Nepal’s orthodox tea was being exported with the logo of Darjeeling, India.

Ministry of Agricultural Development, with the support of Himalaya Tea Producers Association and Nepal Tea and Coffee Development Board, has developed the logo and logo implementation directive. However, using and establishing the logo is still a big challenge, shared Chandra Bhusan Subba, a tea expert involved in the development of the logo and directive.

For the implementation of the logo, the Ministry has issued Nepali Orthodox Tea Certification Trademark Implementation Directive 2074. The directive has fixed certain standards for the use of the logo including that the produced tea must be fully organic. As per the directive, The tea producers wanting to use the logo must submit an application after which the process will move forward.

“Standards such as the quality of tea produced, employment security of the workers, sensitivity toward environmental protection must be met in order to use the logo,” said expert Subba. “The logo and the directive have been approved, now Nepali tea will carve its niche in the international market.”

With this move, Nepali tea would get good price in the international tea market and farmers would directly be benefited, therefore all should stress proper implementation of the logo, expert Subba said.

The tea farmers have become elated with the development of Nepal’s own trademark, also hoping that this will induce good business and sustainability.

Likewise, preparations are ongoing to inaugurate an event at the base camp of Mt Everest to establish the logo in the international market. Bigger buyers and world’s journalists are scheduled to attend the logo inauguration event at the Mt Everest Base Camp.

Meanwhile, a three-day-long tea conference is going to be held in Kathmandu from April 6.

The tea cultivation that began in the country from Ilam since BS 1920, has spread to 44 districts of the country. The then Chief of the district ‘Badahakim’ Gajaraj Singh Thapa had first cultivated tea in Ilam, after which a factory was set up in BS 1935 that started tea production from the district. Ilam is also home to the oldest and historical tea factory of the country.

(with inputs from Rastriya Samachar Samiti)

ताजा र मिठो कफी आफ्नै घरमा कसरी सजिलै पकाउने?

१. एक कपको लागि दुई चम्चा धुलो कफी (१०/१२ ग्राम) उम्लेको पानीमा हाल्ने, चलाउने र आगो निभाएर २/३ मिनेट ढकनीने छोप्ने।
२. चियाछान्नी वा फिल्टर पेपरले छानेर कफी कपमा खन्याउने र इच्छाअनुसार चिनी/मह, दालचिनीको धुलो, पाउडर दुध मिसाउने वा नमिसाइकन पिउने।

Riding coffee’s Third Wave

29 Dec 2017 – 4 Jan 2018 #890

Nepali Times Buzz

Riding coffee’s Third Wave

Something is brewing in Nepal as the coffee fad morphs into a culture

Sikuma Rai


Ryan Chang

Coffee connoisseurs are touting the Third Wave of the beverage: moving beyond the coffee-shop culture epitomised by Starbucks to one that values knowledge of the cherries and beans from the plant to the cup, served up via independent cafés.

Like craft beers and boutique hotels, specialty coffee is sweeping the world. In Nepal, however, the Nepal Tea and Coffee Development Board continues to label all coffee ‘The Himalayan Specialty’ without first doing a proper quality check, which is misleading consumers and risks leaving local producers shut out of global markets. But an increasing number of growers in Nepal are waking up to smell the coffee.

“I am continuously hunting for the best coffee origins in Nepal,” says Q-grader Nima Tenzing Sherpa of Lekali Coffee Estate, who believes producing Specialty-grade beans is the only future for Nepal’s coffee industry. “The potential is there, but the perspective of farmers towards coffee needs upgrading because they are the first one handling the cherries.”

Nepal’s geographic and climatic conditions are ideal for growing the finest quality coffee beans: shaded hills situated between 1,000m and 2,000m with both ample sunlight and rain. Farmers have been quick to recognise the potential of this global beverage: 32,186 of them in 41 districts are now growing coffee.

Lekali coffee estate

Producing Specialty-grade coffee starts with selectively picking the red cherries, then storing the green beans away from moisture. Experts like Raj Kumar Banjara Himalayan Arabica Coffee, which has been Speciality-certified, says currently there are weaknesses all along the supply chain.

Banjara is Nepal’s first ‘Q-grader’, certified by the Specialty Coffee Association of America to rank Speciality Arabica coffee, and says that without more such growers and laboratories to quality test them, Nepal’s coffee will continue struggle for consistency. The effects of climate change have added another complication to that quest.

According to Sanat Raj Thala, roaster and brewer of Coffee Time:“If the whole process of producing and packaging of Nepali coffee was done with more scientific research and stricter standards, not only international but domestic markets would be able to enjoy its own product.”

Thala does concede that it will take time for local consumers, used to instant coffee heavy on milk and sugar, to appreciate the Specialty coffee flavour. Coffee culture is still young in Nepal though the country counts more than 1,200 cafés today. Converting the nation of tea devotees to coffee lovers is a major challenge, which would have obvious impact on the tea industry.

Another hurdle making local producers bitter is a burgeoning black market in lower-quality Indian coffee beans that undercut the Nepali beans. All these challenges will need to be overcome if Nepal’s product is to become part of the global, highly profitable, Third Wave of coffee.

What is the Third Wave?

First Wave: Profit-driven, mass marketing, air tight containers and instant coffee. Consumption of coffee worldwide starts growing.

Second Wave: Artisan-driven, origin and roasting style become important, epitomised by Starbucks and espresso.

Third Wave: Characteristics of the beverage take centre stage: origin of the beans, consistent processing techniques and roasting style. Independent coffee shops demonstrate craftsmanship and knowledge of coffee beans from plant to the cup, promoting ethics and transparency.

The Coffee University

It has been less than two months since Università Del Caffé inaugurated its 28th branch, and first in Nepal. Yet, it has already completed three Coffee Expert and Coffee Lovers course. The Italian coffee university located at the Silver Mountain School of Hotel Management, is dedicated to upgrading Nepalis’ knowledge of coffee, starting from the coffee plantations to the processing right up to training baristas.

Ryan Chang

The university offers four courses: Coffee Lovers is for those who seek knowledge about the types of beans and their origins. Coffee Expert, including two days of internship, is beginner-friendly, while Master Barista includes tastings. Tailored Consultancy is offered as a customised workshop for those with unique needs.

According to Moreno Faina, director of Università Del Caffé,what sets the institution apart is its scientific laboratories, research and intensive field works. “The results are translated to fit the understanding and knowledge level of the Nepali market,” says Faina.

With a café-like ambience showcasing various brewing equipment, coffee cups and coffee from Illy, the founding brand of the university, this little hub is a great place to start a conversation about coffee over a cup of coffee.


Coffee flowers are white, small and fragrant.

The plant starts bearing cherries after 3-5 years of plantation.

Cherries are sun-dried or wet-processed for pulping.

Pulped seeds are fermented, washed and dried again.

After the outer layer is removed, beans are graded and sorted.

Green beans are roasted to achieve various chemical properties.

Roasted beans are grounded right before brewing for best results.

Who is a Q-Grader?

A Licensed Q-Grader is a highly trained and calibrated coffee expert who professionally grades Specialty Arabica coffee under Specialty Coffee Association of America protocols. They are authentic on tasting, cupping and evaluating coffee quality very objectively.

Raj Kumar Banjara, Nepal’s first Q-Grader who recently returned from China after renewal of his license.

कफीको फोहोर बस इन्धन

बेलायतस्थित एक टेक्नोलजी कम्पनीले प्रयोग भइसकेका कफीलाई ऊर्जाका रूपमा उपयोगमा ल्याउने जनाएको छ । टेक्नोलजी फर्म ‘बायो–बिन’ ले सवारी साधानहरूमा इन्धनका रूपमा कफीको फोहोर प्रयोग गर्ने जनाएको हो ।
डिजेलसँग कफीको फोहोर मिसाएर निकालिएको इन्धन राम्रो खाले जैविक ऊर्जा बन्ने र यसलाई सार्वजनिक यातायातमा उपयोगमा ल्याउन सकिने अन्तर्राष्ट्रिय सञ्चार माध्यमहरूले जनाएका छन् । बीबीसी अनलाइनले ‘बायो–बिन’ लाई उद्धृत गर्दै लेखेको छ, ‘कम्पनीले एक वर्षसम्ममा एउटा
बसका लागि चाहिनेजति पर्याप्त कफी तेलको उत्पादन गरिसकेको छ ।’ ट्रान्सफोर्ट फर लन्डन (टीएफएल) ले परिवहनको उत्सर्जन कम गर्नका लागि जैविक इन्धनको उपयोग बढाउने निर्णय गरिसकेको छ ।
कम्पनीले उत्पादन गरेको यो जैविक इन्धनले लन्डनका बसहरू सञ्चालनमा ल्याइने जनाएको छ । खाने तेल र मासु प्रशोधनका क्रममा निस्किने बोसोजस्ता वस्तुहरूको प्रयोग गरी जैविक इन्धन बनाइन्छ । बीबीसीका अनुसार यो इन्धनको प्रयोग राजधानी लन्डनका ९ हजार ५ सय बसमा पहिलेदेखि नै हुँदै आएको छ । तर, कफी मिश्रित जैविक इन्धनको प्रयोग लन्डनको सार्वजनिक यातायात प्रणालीमा पहिलोपटक गर्न लागिएको छ । ‘बायो–बिन’ कम्पनीका अनुसार लन्डनबासीहरूले हरेक वर्ष दुई लाख टन कफीको फोहोर उत्पादन गर्ने गर्छन् । उसले कफी सप र इन्स्टयान्ट कफी फयाक्ट्रीजबाट कफीको संकलन गरी तेल बनाउने जनाएको छ ।
सञ्चार माध्यमहरूका अनुसार यस प्रकारको तेल बसहरूमा बिना कुनै मोडिफिकेसन्सको इन्धनका रूपमा प्रयोग गर्न सकिनेछ । कम्पनीले एउटा लन्डन बस वर्षभरि सञ्चालनमा ल्याउन साढे दुई मिलियन कप कफीको आवश्यकता पर्ने जनाएको छ । कम्पनी संस्थापक आर्थुर कायका अनुसार ६ हजार लिटर कफी तेल उत्पादन गरिसकिएको छ ।

कान्तिपुर. (2017, November 24). अर्थ/वाणिज्य. Retrieved from

London Buses With Waste Coffee Grounds

The oil giant Shell is partnering with the biofuel firm bio-bean to begin powering some of London’s buses with processed waste coffee grounds. To be more specific, some of London’s buses will begin using a new biofuel dubbed “B20,” which features a 20% bio-component containing part coffee oil. Importantly, the new biofuel can be used by the buses in use now as is — there’s no need to modify the buses using the fuel in any way.

“Our Coffee Logs have already become the fuel of choice for households looking for a high-performance, sustainable way to heat their homes — and now, with the support of Shell, bio-bean and Argent Energy have created thousands of litres of coffee-derived B20 biodiesel which will help power London buses for the first time,” commented bio-bean founder Arthur Kay. “It’s a great example of what can be done when we start to reimagine waste as an untapped resource.”

The press release provides more: “The average Londoner drinks 2.3 cups of coffee a day which produces over 200,000 tonnes of waste a year, much of which would otherwise end in landfill with the potential to emit 126 million kg of CO2. bio-bean works to collect some of these waste coffee grounds from high street chains and factories.

“The grounds are dried and processed before coffee oil is extracted. bio-bean works with its fuel partner Argent Energy to process this oil into a blended B20 biofuel. 6,000 litres of coffee oil has been produced, which if used as a pure-blend for the bio component and mixed with mineral diesel to form a B20, could help power the equivalent of one London bus for a year.”

While it’s easy to view this new initiative simply as a PR exercise for Shell, there is indeed quite a lot of high-energy “waste” produced by coffee consumption that would otherwise simply be “wasted” (buried in some landfill somewhere). Using this “waste” to make biofuels (or even just as compost) makes a lot of sense.

Ayre, J. (2017, November 24). Clean Technica. Retrieved from source:

के भन्छन् डाक्टर ?

नितु घले शुक्रवार, कात्तिक १७, २०७४

हेल्थ एन्ड कफी
मानसिक अस्पताल, लगनखेलमा साइक्यासटिकका रूपमा कार्यरत डाक्टर लता गौतमले कफीकै कारण बिरामी भएर आएका कुनै पनि बिरामी अहिलेसम्म फेला पारेकी छैनन्। भन्छिन्, ‘कफी पिउनु साधारणतः राम्रो मानिन्छ। तर, कति पिउने भन्ने कुरा महत्वपूर्ण हुन्छ।’ एउटा लिमिटेसन बनाएर कफी पिउनु स्वास्थ्यका लागि फाइदाजनक भएको उनी बताउँछिन्। गौतमका थुप्रै बिरामी कफीबारे विभिन्न खालका धारणा लिएर आउने गर्छन्। कसैले कफीले शरीरलाई सक्रिय बनाउँछ भन्नेमा विश्वास गरेका हुन्छन्, कसैले काम गर्ने बेला कफी पिउनाले एकाग्रता बढाउँछ भन्नेमा विश्वास गरेका हुन्छन्।
उनका अनुसार सामान्यतः दिनको दुई कप कफी पिउनु उत्तम मानिन्छ। त्योभन्दा धेरै कफी पिउन थालियो भने त्यो विस्तारै लतमा बदलिन्छ। भन्छिन्, ‘धेरै कफी पिउने बानी भएका मान्छले कफी पिउन पाएन भने इरिटेसन महसुस गर्छ।’ टाउको दुखेजस्तो हुनु, काममा मन नलाग्नु, शरीरमा केही कुराको अपुग हो कि जस्तो महसुस गर्नु कफी-लतको कारण भएको गौतमले बताइन्।
स्वाद आआफ्नै हुन्छ। तर, दूध भएको कफीले मोटोपना बढाउँछ। फिगर कन्ससका लागि कालो कफी नै राम्रो हितकर भएको गौतम बताउँछिन्।
गौतमका अनुसार चाँडै ग्यास्ट्रिक हुने, पेटको समस्या भएकाका लागि कफी खास राम्रो मानिँदैन। गर्वभतीले त कफी पिउनै हुँदैन। यसले पाठेघरमा स्टिमुलेट गराउँछ।
दुई कपसम्म कफीले शरीरलाई कुनै बेफाइदा गर्दैन।
स्वास्थ्य मन्त्रालयमा कार्यरत डाक्टर वासुदेव पाण्डे पनि कफी रिल्याक्सेसनको लागि खाइने कुरामा विश्वास गर्छन्। भन्छन्, ‘कफीले पारिखमा एक खालको एडिक्सन ल्याउँछ।’

के भन्छ अध्ययन ?
इन्टरनेसनल एजेन्सी फर क्यान्सर रिसर्चर, मार्क गुन्टेरको अध्ययनलाई उद्धृत गर्दै गार्जियन पत्रिकाले लेखेको छ, ‘कफी पिउनेहरू स्वस्थ्य हुन्छन्। कफी सेवनले हृदयाघात, फोक्सोको समस्याबाट पनि बचाउँछ। शरीरमा आउनसक्ने विभिन्न खालका आक्रमणबाट जोगाउन सहयोग गर्छ। कफी घातक हुँदैन।’
संसारका विभिन्न स्थानमा गरिएका अध्ययनअनुसार, दैनिक दुई कपसम्म कफीले कुनै बेफाइदा गर्दैन। दैनिक कम्तीमा एक कप कफी पिउने बानीले १२ प्रतिशत मृत्युदर घटाउने र तीन कप खानेहरूको १८ प्रतिशत मृत्युदर कम गराउने अध्ययनले देखाएको छ।
युनिभर्सिटी अफ साउथेन क्यालिफोर्नियाका एसोसिएट प्रोफेसर भेरोनिका सेटिवानले केही बिरामीमा गरेको अध्ययनअनुसार क्यान्सर, श्वासप्रश्वास, डायबिटिज, किड्नी रोगीका लागि कफी पिउँदा फाइदा हुन्छ।
यस्ता छन् कफी पिउनुका फाइदा
-शारीरिक रूपमा सक्रिय बनाउँछ।
-रिल्याक्स महसुस गराउँछ।
-काममा एकाग्रता ल्याउँछ।
-मानसिक तनाव कम गर्छ।
-मोटोपना कम गर्छ।
-शरीरलाई गर्मी गराउँछ र चिसोबाट बचाउँछ।
-चिसोले शरीर फुल्ने समस्याबाट जोगाउँछ।