NEPAL MOUNT EVEREST SUPREME ORGANIC - COFFEE BEANS

The taste and foam of coffee
NEPAL MOUNT EVEREST SUPREME coffee bean has a strong body and intense aroma.While tasting the coffee, you will discover the flavours of caramel, cocoa and almond tones, as well as the subtle touch of mountain herbs. This coffee is moderately acidic, with a nice, thick and compact cream.
Origin of the coffee

Coffee has been grown in Nepal for thousands of years. However, the plantations were destroyed by coffee diseases, and later tea was grown.
Today, Nepal is considered a newcomer to coffee growing, but experts say it has great potential for coffee production, as it grows better quality coffee beans every year.
In 1948, the hermit Hira Giri brought the first coffee beans to the country. For several decades, coffee beans were grown by locals out of curiosity. Nepal only started trading coffee beans in the 1980s. Then the government imported coffee seeds from India and established the Nepal Coffee Company. The aim of this organisation was to process coffee for the domestic market and to buy it from local producers. However, after 2002, foreign demand for Nepalese coffee increased significantly.
demand for Nepali coffee abroad increased, which encouraged farmers to consider coffee for export. Currently, the local Ministry of Agriculture oversees coffee production. The government provides technical and financial support to small-scale producers. Coffee is now grown in forty regions. The best known include Gulmi, Shyangja, Laliptur, Kaski and Nuwakot.
Himalayan coffee is mainly a sub-species of Arabica coffee called Caturra, which is mainly grown in the northern part of Kathmandu. Specifically, in the Nuwakot area, coffee bushes are planted at an altitude of about 700 metres above sea level. In order to make the harvest most interesting, the coffee fruits are grown in the shade. Between January and April, harvesters sun-dry the harvested coffee beans. During the so-called dry processing, great attention is paid to the whole process. They have to make sure that the coffee does not become mouldy and does not dry out too much. Failure to do so would deprive the coffee of its unique and pleasant flavour. Nepal currently has 1,800 hectares of coffee bushes, which produce around 517 tonnes of coffee per year. It is assumed that the country has the potential to increase coffee production to a further 11 000 hectares. Most of Nepal's coffee is exported to the United States and Canada. Did you know that coffee grows even at the foot of Everest? And did you know that it tastes great and smells amazing? The coffee from here has a rustic, mild-to-medium acidity. The highest quality coffee shrubs from the Nuwakot region are grown in the shade. The coffee fruit therefore ripens longer, giving the beans a full, strong flavour. Try it now, you will surely be satisfied with the high quality and interesting taste of Nepalese coffee beans. Place of origin:
Nepal

Species:
Caturra

Countryside:
Nuwakot

Sea level f. m.:
700 m

Taste:
Caramel, Cocoa, Almond

BIO:
Yes Instructions for use

Grind the coffee according to its type.
Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup.
Pour off the coffee with water at about 95 °C.