Coffee from Nepal

Coffee cultivation in Nepal has many promises due to the proper soil and climate of the Himalayas, where the Arabian Sea thrives. Most coffee in Nepal is grown organically, with Bourbon and Tepica being the most common varieties. Nepalese coffee is exported to various parts of the world, especially to Europe and Japan. Coffee is a relatively new cash crop for Nepal and could be an excellent Arabica producing region, with adequate investment and training.

Nepal's coffee culture is small - until 2002, most farmers did not believe that coffee could be a viable source of income.

Until the early 2000s, coffee producers in Nepal were unsure whether coffee could become a major source of income due to a lack of market demand. However, in 2002, after a substantial increase in exports and domestic consumption, farmers had an incentive to regard coffee as a major income-generating crop and began to slowly integrate into the coffee market. specialized. However, Nepal lacks financial resources, so it is almost impossible to obtain equipment that meets the standards required to produce high-quality beans. Nepal's specialty coffee market faces challenges in both improving quality and producing quality coffee in a sustainable way.

The most common varieties in Nepal are Typica and Bourbon. Nima also grows Caturra, with some Pacamara plants scattered around the farm.

Due to the different microclimates on the property, there is a slight variation in temperature from one side of the farm to the other, even a few meters away. There is coffee grown in the shade, as well as coffee grown in the sun. Of the Arabica species, the dominant farm varieties are Typica and Caturra.