Nepal Mount Everest Organic Coffee

Why this coffee matters

Nepal Mount Everest Coffee represents one of the world’s most unique high-altitude coffees — grown in the Himalayan foothills near the famed Everest region. Cultivated organically by smallholder farmers in the Nuwakot and Lalitpur districts, this coffee thrives in cool mountain air and mineral-rich soil. The combination of Himalayan terroir and slow cherry maturation produces a cup that’s balanced, clean, and naturally sweet. Roasted fresh in Canada, this coffee offers a smooth yet bright experience — a true Himalayan origin that brings altitude, purity, and elegance to every cup.

Origin & Processing

• Region: Nuwakot & Lalitpur, Nepal
• Elevation: 1,100 – 1,600 m asl
• Varietal: Bourbon, Typica, Caturra
• Process: Fully Washed & Sun-Dried
• Recommended Roast: Medium Roast (crafted to highlight caramel sweetness, citrus brightness, and a tea-like finish).

The coffee is carefully handpicked and washed using pristine mountain water, then sun-dried on raised beds for uniform consistency. The altitude and climate slow the ripening process, enhancing sugars and developing remarkable clarity in flavour.

Sustainability & Craft

Nepalese coffee farmers practice organic agriculture in small cooperatives, emphasizing biodiversity and soil preservation. The Himalayan Coffee Cooperative supports ethical production, ensuring fair prices for growers while promoting local sustainability. At Spectra Coffee, we roast this Himalayan-origin coffee in small Canadian batches to preserve its freshness and natural sweetness — celebrating a new chapter in sustainable mountain-grown coffee.

Cup Experience

Expect a clean, balanced cup with caramel sweetness, subtle citrus acidity, and a tea-like body. The smooth mouthfeel and refined finish make it ideal for those who appreciate delicate, nuanced coffees that showcase elevation and craftsmanship.

Cup Profile

• Aroma: Floral and sweet
• Taste: Caramel, citrus, tea-like
• Body: Smooth, medium
• Acidity: Bright, clean
• Finish: Subtle and sweet

Brew Tips

• Cone Drip (V60/Chemex): Medium grind, 1:16 ratio, 92–94 °C — accentuates caramel and clarity.
• Flat Basket Drip (Auto): Medium grind — ideal for a balanced daily brew.
• French Press: Coarse grind, 4–5 min steep — produces a creamy, aromatic body.
• Pump Espresso: Fine grind, 1:2 ratio, ~28 sec — reveals caramelized sweetness.
• Stovetop (Moka): Medium-fine grind — bright, bold body with a clean finish.
• Whole Bean: Grind fresh before brewing for peak flavour and aroma.

FAQ

• Is Nepal Mount Everest Coffee really grown near the Himalayas?
  Yes. It’s cultivated in the mid-Himalayan regions of Nuwakot and Lalitpur, close to the Mount Everest range, at altitudes between 1,100–1,600 m.
• Is this coffee certified organic?
  Yes. It’s produced by small cooperatives that follow organic and sustainable farming standards, with no chemical fertilizers or pesticides.
• What makes this coffee’s flavour unique?
  The cool Himalayan climate and volcanic soil yield a cup that’s naturally clean and sweet, with notes of caramel, citrus, and tea-like smoothness.