This coffee is Medium Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere.

Aroma & Tasting Notes

Through an Espresso Machine

Brewing through an espresso machine, the aroma is of Orange with hints of Ginger. On tasting, Orange on the palete at first with a beautiful Cocoa and Jasmine body. Has a warming aftertaste of Ginger.

Our thoughts.

Intense flavours with a heavy body and lingering aftertaste. Best served as an Espresso for early risers or alternatively great as a Latte/cappuccino served with biscuits.

Brewing ratio: 1:2

16 grams of coffee to 32 millilitres of water. Water temperature 94 degrees.

Through a Filter or Cafetiere

Brewed this way, the aroma is Floral Jasmine with hints of Ginger and Orange. On tasting, Orange initially with a body of Cocoa and Orange. Lovely Ginger aftertaste.

Our thoughts.

Great complexity with a good body and lasting flavour. Works well as a morning or late afternoon coffee, best served with a dash of milk/cream.

Brewing ratio: 1:16

20 grams of coffee to 320 millilitres of water. Water temperature 94 degrees.

More about this coffee and where it comes from….

A real novelty in the coffee world, the only coffee in the world grown North of the Tropic of Cancer. It’s often really interesting to learn how coffee first arrives in a country… in Nepal coffee was introduced only fairly recently by a Monk, bringing seeds from Burma in 1939.From the realm of the snow reaches an extraordinary novelty, the only coffee grown in the world north of the Tropic of Cancer.From the realm of the snow reaches an extraordinary novelty, the only coffee grown in the world north of the Tropic of Cancer.From the realm of the snow reaches an extraordinary novelty, the only coffee grown in the world north of the Tropic of Cancer.

The trees used for this coffee actually come from the Blue Mountains of Papua New Guinea. Although the Himalaya Mountains are more famous for tea cropping, coffee was planted in order to produce a rare and exceptional coffee. Cultivated at 2200 - 2400 feet above sea level in the South of the Mount Ganesh Himal Mountain Range, Mount Everest Supreme is the northernmost coffee grown in the world.

The farm is a unique producer of superior quality Himalayan snow-water washed, shade grown, sundried coffee from the Himalayas. It encourages nearby small farmers to plant coffee by providing them with coffee seedlings. In order to foster good relationships with the local communities the farm also supports local schools in various ways. The project has had considerable impact on the livelihood of the local inhabitants of this under-developed region especially in regard to  female employment and training.

Their final product is 100% hand sorted and cleaned. It also contains less caffeine than many other types of coffee.

Almost every step in the process of Himalayan coffee is by hand and only a few simple machines are involved. The coffee cherries are hand-picked. As coffee cherries do not ripen at the same time, this handiwork guarantees the best selection and only the finest beans are used for Himalayan Coffee.