From the summit
to your cup

Most people don’t associate Nepal with coffee. But in the eastern hills of Ilam, the southern slopes of Annapurna, and the valleys around Pokhara, smallholder farmers have been growing exceptional arabica for decades — quietly, patiently, at altitudes between 1,400 and 2,100 metres.

The terroir is remarkable: rich volcanic soil, cool mountain air, and monsoon-fed rainfall create conditions that produce naturally complex, sweet, and aromatic beans. No chemicals needed — the land does the work.

We partner directly with cooperatives in these regions, paying well above fair-trade minimums and investing in processing infrastructure that lets farmers capture more value from their harvest.