While the origin of coffee in Nepal is unknown, consumers enjoy it, despite the fact that not all coffee tastes the same. Coffee is cultivated in Nepal’s mid-hills between 1000m and 1800m. It is believed that the higher the altitude, the better the coffee. Coffee was first introduced in Nepal 1938, according to the Nepal Coffee Growers Association. In the 1970s, King Birendra designated Gulmi as a coffee region, ushering in the era of commercial coffee production. Even today, only a few people are aware that Nepal produces exceptional coffee; or that Nepalese coffee is considered a speciality in Europe.
Coffee seedlings require about a year to mature. It will take another three to five years before it can be harvested. Meanwhile, the trees must be pruned. A coffee tree should be no taller than a person and no wider than an arm’s reach. Just the red berries should be harvested throughout the harvest season, which runs from November to the end of March. The pulping machine removes the fruit flesh from the quality berries. The beans look a little like peanuts once they’ve been pulped. These take three weeks to dry after being washed multiple times. They are then packaged and kept until the proper moisture level is reached.
A regular pot, such as the one used to make popcorn in homes, is heated for about eight minutes, and then green beans are added and stirred with a Kaptero (a type of bamboo stick whisk). The period of roasting has an effect on the flavour. The skins are removed during this process. The beans are now ready to be ground and smell amazing.
In Nepal, there are several types of coffee, but Bourbon and Typica are the most popular. Despite not currently producing gourmet coffee, Nepal has the potential to create a superior product in the future because of improved growing and processing facilities. Although better cooperation among distributors and the supply chain has increased availability, Nepal’s coffee remains relatively rare in North America. According to Nepal Coffee Producers Association, approximately 517 tons of coffee were produced in Nepal in 2015.
Gulmi, Palpa, Argakhanchi, Lalitpur, Tanahu, Kavre, Sindhupalchowk, Lamjung, Kaski, Gorkha, Syanja, Parbat, and Baglung are among the districts that are effectively cultivating and producing coffee beans. This would undoubtedly help the diversification process and boost the revenue of farmers as well as those involved in the coffee processing and selling industry.
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Compiled By: Rebika Bishokarma
Photos By: Anastasiia Chepinska, Ante Samarzija, Tim Mossholder, Elle inlom, Nathan Dumlao
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