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Our love for great coffee led us to take an extraordinary journey. We wanted to share our passion with others who are busy and might not have the time to prepare a perfect cup. So, we ventured into the Himalayan mountains in search of exceptional organic coffee farms. There, we discovered a farmer willing to sell us his organic coffee beans.
This journey was quite an adventure. I initially travelled to the Himalayas to follow in the footsteps of the great Buddhist teacher Milarepa, whose students brought Buddhism to Tibet. I meditated in the same caves where Milarepa spent his life, exploring the mountains’ tastes and beauties. I fell in love with the majestic peaks towering above ancient trails, where local people live self-sufficiently, transporting traded items on their backs or with the help of horses and donkeys.
This led us to the idea of roasting these beans in a way that enhances their unique flavour. Coffee isn’t traditionally grown in the Himalayas—it’s somewhat of a novelty here. Nepali tea, especially Masala Chia, is a traditional drink brewed with yak milk, cinnamon, cardamom, and other spices. Tea was brought to Nepal long ago by the British East India Company, but coffee never took root here. Despite the rich soil and abundant sunshine, local people never experimented with novelty crops. It’s a very traditional country, where people live much the same way they did thousands of years ago, though change is slowly coming.
We found an adventurous farmer growing coffee trees in the highlands, above 1200 meters. Here, the air is thin, the sun blazes all day, and summer rains nourish the coffee trees. It looks like a coffee heaven. The high altitude gives the coffee a good dose of UV radiation, resulting in strong, uniquely delicious beans. Slightly outside the traditional coffee belt, this coffee is not well known—until now. Anyone familiar with speciality coffee will agree that Himalayan Coffee is among the best nature has to offer.
Thanks to the unique climate, this coffee needs to be slowly roasted to a maximum medium roast to enhance its delicate subtone. So, forget about the heavy, dark roasts of some tropical countries and try the light, airy, subtle Himalayan Coffee roast. We hope you enjoy it as much as we do.