Nepalese coffee is produced in the Agganzhi region of Golami, Nepal, by 37 villages, 90

Although Nepalese coffee came from Myanmar around 1940, the Arabica species used for commercial purposes came from southern India. Although Nepal does not belong to the coffee belt with the equator as the center and within the Tropic of Cancer, it can get sufficient water supply because of heavy fog in the morning and full light in the afternoon because of strong sunlight. Nutrients can be supplied from fertile soil and have a natural growing environment for cultivated coffee.

Supreme Mount Qomolangma, Nepal | Nepal Mt.Everest Supreme

Nepalese coffee is grown in 37 villages and more than 900 small-scale farms in the Agganzhi region of Golami, Nepal. With a temperature of 17 ∼ 27 degrees, the place has a subtropical climate with annual precipitation of 760mm ∼ 890mm, which is the rainy season from April to August. The main cultivation area of coffee is located at 1500m ∼ 2000m above sea level. The coffee is harvested from January to March. This coffee combines the aroma of nuts with the sweetness of chocolate. It is bitter and sweet.

Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: Typica ProcessingMethod: Washed Species: Arabica Flavor: Nutty, Dark Chocolate, floralfragrance, jasmine, spicy aroma

Summary: landlocked countries located at the southern end of the central Himalayas

Capital: Katmandu (Katmandu)

Language: Nepali

Climate: monsoon, subtropical climate

Religion: 81% of Hinduism, 11% of Buddhism, 4% of Islam

Population: about 29.52 million (2008)

Production area: Syanja, Gulmi, Chitwan

Production varieties: Typica, Bourbon, Pacamaras, Pacas, Caturra, Cataui, Kenya Rui Rue11

Harvest time: November ∼ March

Planting height: 1000m ∼ 1500m

Grade: S.H.B

Processing method: Wet-processed

Features: Nutty, DarkChocolate, low-acidity, medium-body, harsh, jasmine, spicy aroma