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Nepal
Although Nepal produced only 5000 bags (60kg, 130lb) of Arabica coffee in 2013, this figure is twice that of the previous year and 10 times that of 20 years ago, indicating that the country's coffee production should continue to grow in the future. In recent years, Nepalese farmers have become increasingly interested in coffee, generating more than three times as much revenue as corn, millet and other commercial crops combined. Coffee consumption in Kathmandu, the capital of Nepal, has even begun to challenge the status of tea.
Because they have no money to buy chemical fertilizers and pesticides and do not know the complicated procedures to obtain organic certification, they have created natural, organic, pollution-free coffee beans. Small farmers are in villages without water, electrodes and infrastructure, carrying buckets of water from distant streams and watering several coffee trees planted outside their houses. This is a realistic and natural picture of their life.
Shallow roasting: with sufficient acidity and no astringency, it is a clean coffee, especially from such a distant country, which is worth tasting.
Deep baking: mellow thickness enough flavor performance is more prominent, after the rhyme for a long time, the most important thing is to drink a strong sandalwood flavor with a touch of chocolate taste!
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