Nepal Mt Everest Supreme – Roasted Coffee
Did you know that coffee grows under Everest? It tastes great and smells lovely. We can describe it as rustic, with mild to medium acidity. The best quality, from the Nuwakot region, is grown in the shade. The cherries take longer to ripen, and the coffee develops a full, robust flavor. Try this novel Himalayan coffee and you will be delighted by the outstanding quality and unique taste of Nepalese coffee beans.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 23. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 23. 7. | 4,90 € |
Ingredients
100 % ArabicaTaste & Crema
The Nepal Mt Everest Supreme coffee is well-known for its strong body and intense aroma. You will notice caramel, cocoa, and almond notes, and you may also detect a subtle touch of mountain herbs. This medium-acidic coffee produces a nice, thick, and compact crema.
Origins
Coffee was cultivated in Nepal centuries ago. However, disease decimated the coffee plants, and the plantations were subsequently replaced with tea trees. Today, Nepal is a newcomer to the coffee industry, but experts say that its potential to produce excellent coffee is growing every year.
The hermit Hira Giri brought the first coffee seeds to the country in 1938. For several decades, coffee plants were cultivated by locals more as a curiosity. It was not until the 1980s that Nepal began to produce coffee commercially. The government imported coffee seeds from India, and the Nepal Coffee Company was established. This organization aimed to buy coffee cherries from producers and process them for the domestic market. However, after 2002, there was a significant increase in demand for Nepalese coffee from abroad, motivating farmers to see coffee as an exportable commodity.
Currently, the local Ministry of Agriculture oversees coffee cultivation and growing conditions, providing technical and financial support to farmers. Coffee is now grown in 40 regions, including some of the best-known areas like Gulmi, Shyangja, Lalitpur, Kaski, and Nuwakot. Himalayan coffee is mainly considered to be produced from the Caturra variety, which thrives best north of Kathmandu. Specifically, in the Nuwakot area, the bushes are planted at an altitude of around 700m. The coffee cherries are ripened in the shade to create the most unique flavor. Workers pluck them and dry them in the sun between January and April.
In the so-called dry processing of coffee, great care must be taken throughout the process to ensure the coffee does not become moldy or over-dried, as this would result in the loss of subtle flavor nuances.
Currently, 1,800 hectares of coffee trees are grown in Nepal, producing about 517 tons of coffee annually. It is believed there is potential to expand coffee cultivation to another 11,000 hectares in the country. Most of Nepal's coffee is exported to the United States and Canada.
Benefits of coffee
Coffee packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
Grind your coffee according to your preferred method.
Use 14ml of water per 1g of coffee. For 1 cup of coffee use 7g.
Add your coffee and pour over with boiled water (95°C).
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