Our 100 % pure Arabica coffees are NOT grown on large plantations, but in small coffee gardens with just 100 to 1.000 coffee trees in the shade of orange, lemon, papaya, banana, palm and other trees on slopes at an elevation between 1.100 and 1.600 meters above sea level. Only fully ripe coffee cherries are carefully handpicked over a period of four months between January and April and then wet processed with fresh and clean Himalayan spring water. We process environment-friendly using only buffalo and cow dung, local herbs and leaves like Neem as organic fertilizers. No pesticides, insecticides or other chemicals are being used. The parchment is being fermented and naturally sun-dried at the local pulping centers.
Beautiful Notes of Complex, Bright Tea like Floral Notes, and Sweet Caramel with a Hint of Jasmin.
It is 100 % Arabica coffee.
Bourbon – Caturra
Coffee plantation is still a new adventure in Nepal. In 1938 AD, a hermit Mr Hira Giri had brought some seeds of Coffee from Sindu Province of Myanmar (the then Burma) and had planted in Aapchaur of Gulmi District for the first time in Nepal. The crop remained unnoticed as a curiosity crop until 1970s. Then it spread from one farmer to another as a curiosity plant for about 4 decades.
Geographical coordinates of country 27° 42′ 0″ N, 85° 19′ 0″ E
Geographical coordinates of our coffee-growing ranges from 28°09’43.6″N 84°21’25.4″E to 28.21°N 84.60°E
There are more than 30,000 farmers in the country. We are working with 12 coffee cooperative of 465 households representing 2325 farmers.
0.509 hactare per farmer and those from where we are growing coffee is 0.509 hactare per farmer
1800 plants per hectare and in the region from where we grow coffee from is 1600 plants per hectare
6750 kg of fresh cherry per hectare. And in the region where we grown our coffee from is 6750 kg of fresh cherry per hectare.
Mean elevation: 2,565 m
Elevation extremes: lowest point: Kanchan Kalan 70 m
Highest point: Mount Everest 8,850 m (highest peak in Asia and the highest point on earth above sea level)
Sandy and silty alluvial soil
June is the hottest month with an average temperature of 23°C (73°F) and the coldest is January at 9°C (49°F)
And in the region from where we grow is buying coffee from is the same.
Mostly orange, lemon, papaya, banana, palm and other local citrus fruits and indigenous trees
Maze, millet and some local indigenous crops.
January to April
Farmers group, cooperatives and processing company. Farmers group and cooperative are tied up with processing/export company. The processing/exporting company has to pay an advance in four different lots starting from October (1st lot of payment) December (2nd lot), Feb and at the final delivery.
Harvest & Process
Selective Hand picking 100%
Coffee processing is done in old fashioned way which means selective hand picking of fully ripen cherries and pulped right after harvesting with mini hand pulper (wet processing)
Sundried in the net bed.
Farmers will store until full harvest is completed then Processer/purchasing point will collect parchment from farmers and manage storage
PP for parchment and Grain pro bags for green beans.
Most of our farmers are located in very remote areas and they are still using hand/wooded pulping machine (non-electrical motorized)