Roasted Coffee From Nepal
Grown in Kavre, Nepal, at elevations of 1,100–1,690 meters, this washed coffee showcases the unique character of the region.
Produced from Bourbon and Caturra varietals, it offers a creamy, well-rounded body with a structured mouthfeel.
Expect lively acidity complemented by notes of stone fruit and plum, followed by a smooth, lingering finish of dark chocolate and sweet jaggery.
Creamy, balanced and aromatic.
Tasting notes: stone fruit, plum, dark chocolate and jaggery. Body: creamy. Process: washed. Origin: Kavre, Nepal.
Four quiet methods.
Pour Over
15g coffee · 93°C water · 1:16 ratio · 2:45–3:15. A clean cup that lets the sweet finish linger.
French Press
18g coffee · 94°C water · 1:15 ratio · 4 minutes. Full-bodied and generous for slower mornings.
AeroPress
16g coffee · 90°C water · 1:14 ratio · 90 seconds. Rounded, quick and quietly expressive.
Espresso
18g coffee · 92°C water · 1:2 yield · 26–30 seconds. Sweet, aromatic and softly structured.
Kavre, Nepal, 1,100–1,690m.
- Altitude1,100–1,690m
- RegionKavre, Nepal
- VarietyBourbon · Caturra
- ProcessingWashed process
- BodyCreamy
- FinishDark chocolate · sweet jaggery