Caramel and toasted almond on the dry aroma; soft orange and light lemon acidity on entry; brown-sugar sweetness with a black-tea freshness through the middle; a light, clean body; and a finish of soft nuts and cocoa.
Buying Tips
History: Coffee is generally said to have been brought to Gulmi from Myanmar by a hermit in the 1930s — the beginning of Nepali coffee
Region: Coffee grows on terraces in the mid-hills of the Himalayan foothills, intercropped with maize and millet and picked by hand by smallholders
Production: Nepal grows very little coffee; local cafés and small roasters have helped it gain attention in recent years
Brewing Notes
Pour-over: Medium-fine grind, 91°C, ratio 1:15
Technique: The body is light; pour steadily and avoid heavy agitation to keep the tea-like freshness