Our Production Process

Home Production Process

Organic Farming

Our coffee is grown organically in the high-altitude hills of Sankhuwasabha, free from chemicals and pesticides.

From Hills To Your Cup

Every step from cultivation to packaging is done with care — ensuring the freshest coffee reaches you directly.

Quality Coffee

We maintain strict quality control at every stage — from selective picking to artisanal roasting.

STEP 1 — CULTIVATION

Cultivation

Planting the Coffee Seed

Fresh Arabica coffee seeds are planted in shaded nurseries before being transferred to the mountain farms of Sankhuwasabha.

Early Growth & Care

Young coffee plants are protected from excessive sun and nurtured under native trees, encouraging strong roots and healthy development.

Shade-Grown Sustainability

Planted under natural shade trees to promote biodiversity and slow maturation, enhancing the coffee's flavor profile.

Farmer Supervision

Farmers frequently inspect the plants to ensure healthy growth, applying traditional knowledge passed down for generations.

STEP 2 — HARVESTING

Harvesting

Selective Picking

Only the ripest, red cherries are handpicked by skilled farmers to ensure premium quality beans.

Timely Harvest

Harvesting occurs during peak season in Nepal's eastern hills, ensuring optimal ripeness.

STEP 3 — PROCESSING

Processing

Washed Method

The picked cherries are pulped and fermented to preserve clarity and acidity.

Sun Drying

Beans are carefully dried on raised beds to ensure consistent moisture levels.

STEP 4 — ROASTING

Roasting

Artisanal Roasting

Green beans are roasted in small batches to develop rich aroma and flavor.

Flavor Development

Careful control of time and temperature unlocks the bean's full potential.