Project Everest Lekali Estate, Kavre Nepal- Anaerobic Washed (Light Roast)

Origin

• 🇮🇳 India
• 🇳🇵 Nepal

Tasting notes

Character

• Experimental
• Clean
• Funky
• Bright
• Bold
• Comforting
• Floral
• Sweet

Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Coffee from Kavre, Nepal. Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. (200g) Process : Lekali Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Agtron Meter : 88 Altitude : 1500 MASL Varietal : CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Cupper's Notes: Black Tea, Roasted Almond, Cacao Nib. Best Brewed With Omni RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire. About the Process Lekali Anaerobic W ashed : This anaerobic washed lot from Kavre, Nepal, is grown at an elevation of 1,500 metres in the Mahabharat highlands of Bagmati Province, crafted from a heritage blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of Bourbon, CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., and Typica varieties. Ripe cherries are selectively handpicked and sorted by density before depulping at local wet mills. The parchment then undergoes a 24-48 hour anaerobic fermentation in sealed tanks, carefully monitored until the pH reaches approximately 4.0, promoting clarity and complexity in the cup. Following fermentation, the coffee is slowly dried in controlled greenhouse tunnels until it reaches a final moisture content of 10-12%, preserving its delicate sweetness, vibrant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and refined flavour expression. Flavour Meter Cupper's Notes This lot bears brightness and acidity reminiscent of Grape Fruit, sweetness similar to Mosambi, better known as sweet lime and rich boldness,earthiness and spice like flavour reminiscent of cinnamon. About the Project Everest Project Everest’s three uniquely processed Arabica microlots are testament to Nepal’s potential to be a legitimate contributor to specialty coffee from South East Asia on the global stage. A potential Subko is committed to bring to the forefront with Lekali Estate from Kathmandu, Nepal. Years after the first ascent to the Everest, Nima Tenzing Sherpa is working towards scaling the global mountain of Specialty Coffee. About the Origi