The Terroir
Origin
Nepal is an emerging specialty coffee origin with genuine potential. Here are the facts.
Country
Nepal
Landlocked country in South Asia, bordered by India and China (Tibet).
Region
Himalayan Foothills
Coffee is grown in the mid-hill districts including Gulmi, Palpa, Ilam, Kaski, and Lamjung.
Altitude
2,000 - 5,000 ft
High altitude slows cherry development, concentrating sugars and producing denser beans.
Variety
Arabica
Primarily Bourbon and Typica derivatives, with some local selections. Nepal has no Robusta production at altitude.
Harvest
Oct - Jan
Main crop harvest runs October through January. Processing typically follows immediately after picking.
Processing
Washed & Natural
Both methods are used. Washed lots tend to produce cleaner, brighter cups. Naturals show more fruit character.
Climate
Subtropical Highland
Cool dry winters, warm monsoon summers. The monsoon brings reliable rainfall critical to cherry development.
Status
Emerging Origin
Nepal has been producing coffee commercially since the 1980s but remains largely unknown outside specialty circles.
A note on the origin
Nepal's coffee industry is small and fragmented. Many growers are smallholders with less than a hectare under production. This makes traceability challenging but also means that direct relationships with producers or cooperatives are genuinely possible.
The cup profile from well-processed Nepali coffee is typically clean and sweet, with chocolate and nutty notes at lower altitudes and more delicate floral and fruit characteristics at the higher end of the growing range.
Read about our July 2026 sourcing trip