25/02/2026
THE STOEY OUR COFFEE TELLS!
Often, when our coffee trees bloom, visitors pause and ask if they are looking at jasmine. The flowers are that delicate, that pure—tiny white stars scattered across the hills of Nepal, carrying a fragrance that feels almost like a promise.
Every year, from December until late March, our farm awakens into its busiest season. The mountains watch quietly as our days stretch long with harvesting, sorting, fermenting, drying—each step a conversation between nature and patience.
When I first planted these trees, I carried more questions than confidence.
Can I really manage a farm?
And even if I do… will I ever produce truly great coffee?
Those doubts followed me like shadows across the slopes. But dreams, like seeds, only grow when they are planted. So I planted mine here.
Last year, the answer arrived not in words, but in cups. We produced one of our finest coffees—and before we could even catch our breath, it was gone, sold out, carried away to distant places. That was the moment I knew: the mountain had accepted us.
This season, we walk further into curiosity. Our tables hold experiments and possibilities—
Washed but Not Washed,
Shade-Dried Naturals,
X.O Bourbon,
Anaerobic Naturals,
Kouji Yeast Naturals,
Black Honey.
Each process is a small adventure, a quiet risk taken in hope of discovering a new expression hidden inside the bean. My team and I spend our days observing, adjusting, learning—guided by instinct, science, and the rhythm of the land.
When we reach the middle of processing, I will share more of this journey with you. Until then, I invite you to simply wander with us through these moments—through blossoms, sunlight, and the slow transformation of fruit into flavor.
If the weather smiles upon us, all processing will be complete by the end of March or the first week of April. And then, our coffee will begin its own journey—across oceans, into roasteries, and finally into your cup.
Until that day,
thank you for walking this path with us.
