Excellence

Nepal

Mt. Everest Washed Supreme Sandalj

Packaging: 50kg grainpro bags

Cultivation: 72 shade-grown hectares

Varietal: Caturra

Altitude: 800 - 1000 m.

Process: Washed with 12 hour fermentation

Since 1994 this farm has cultivated coffee without the use of chemical pesticides or fertilizers, ensuring sustainable conservation of the land. Women in rural Nepal often remain in the countryside with the children and elders, whilst men have to head into cities to find work. This coffee farm employs mostly women, providing a much needed injection into rural family livelihoods.

Espresso

Cocoa
Caramelized citrus peel
Mountain herbs

A coffee with a strong aromatic structure, yet well balanced. A wonderful cocoa base meets notes of caramelized citrus peel, mountain herbs, developing a pleasantly persistent and balsamic aftertaste.

Washed Process

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.

Good for use in

Espresso
Cappuccino
Moka