Nepal Sindhupalchowk Paachpokhari Co-Ferment

Origin

• 🇳🇵 Nepal

Tasting notes

Character

• Experimental
• Funky

This mixed fruit co-fermentCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. lot comes from Paachpokhari in Nepal’s Sindhupalchowk region, where smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers cultivate coffee on steep terraced hillsides. As a young and emerging coffee origin, Nepal produces only small volumes, making experimental lots like this one a rare expression of the country’s developing specialty coffee scene.