Our Story

Nepal's coffee story began quietly in the mid-twentieth century, when a handful of pioneering farmers in the mid-hills introduced Coffea arabica to terraced slopes that would prove unexpectedly well-suited to the crop.

It was only in the early 2000s that the specialty coffee world took notice. International cuppers, travelling to remote districts of Gulmi, Palpa, and Syangja, returned home astonished — describing cups with the floral complexity of Ethiopia, the chocolate depth of Colombia, and a clarity entirely their own.

By 2010, Nepal had begun winning recognition at the Cup of Excellence & World Coffee Research events. Today, a growing cohort of discerning roasters across Australia, Japan, and Europe seek out Nepali lots by name — treating them with the same reverence once reserved for Ethiopia and Panama.

Coffee in Nepal is grown on steep, terraced hillsides carved from mountain slopes over generations. These hand-built terraces — some centuries old — manage rainfall, prevent erosion, and create the micro-climates that give Nepali coffee its distinctive character.

Farmers here work at elevations between 1,000 and 2,000 metres, where cool nights and bright days create the ideal stress conditions for slow cherry development. The result: denser beans with higher sugar concentrations, richer aromatics, and a natural low bitterness that no processing method can replicate.

Most farms are family-owned, spanning one to three hectares. Coffee is intercropped with cardamom, citrus, and native shade trees — a system that preserves biodiversity while imparting subtle terroir influences that sophisticated cuppers can detect in the cup.