Roasting
Roasting our specialty coffee
We are micro-roasters in the Kathmandu valley of Nepal. We are dedicated to connecting customers and farmers to promote a positive coffee culture.
Roasting coffee transforms the chemical and physical properties of green coffee beans. This process causes the beans to react and release their flavours which are unique to their region, soil, growing conditions, and processing methods.
It is about getting the best out of a coffee bean.
The moisture content in green coffee is an important factor that impacts roasting and the sensory profile of the final coffee. The grind size is also very important for brewing. This can vary on different machines.
We love to roast our own coffee from Parbat and Baglung farms using a Santoker WS-1.5Pro roaster, ideal for small batch roasting.
We roast at MountBrew Coffee Roastery with our professional coffee roaster and founder, Mr Sushil Acharya, and his team.
Processing & flavours
We process our coffee as natural, honey and fully washed. We use tumble drying, which is mechanical but important, so our coffee is not drying in the rain.
Our output in 2021 was 1-ton green bean but we are growing rapidly. Our 2025 goal is 5 tons. We are mastering all aspects of the supply chain as we grow.
We are also experimenting with a small amount of coffee fermentation. Follow our experimental lot processing @MountBrew.coffee on social media. Each lot is processed differently for a range of tastes and flavours:
- Natural: flavours of tropical fruits, berries, and wine, with a heavy body
- Honey: good clarity and a medium-high acidity (like washed coffees). Heavier body and sweetness (like natural coffees). Jasmine, vanilla, and coffee blossom flavours
- Washed: clean, tea-like notes, citric fruit, caramel, brown sugar, floral, and nuts
Sourcing specialty coffee beans
We source our coffee beans from the higher altitudes and some of the best small farmers across Nepal. Grown on the hills of Himalayas under shade.
Our coffee comes from many wonderful locations in Nepal with different microclimates and soils. Our country is blessed with some of the world’s highest mountains and clear rivers carrying snow melts across the ancient Himalayas, dating back 10 million years or so.
We source organically grown Bourbon and Caturra coffee beans from producers in the district of Parbat. One of them is Dhauligiri Organic Product Cooperative.
After harvest in December-March, the coffee is washed and cups at 80+. It produces glorious red orange, lime nuts, dry fruits, and jackfruit flavours.
We also source beans from other countries such as Panama, Kenya, Colombia, Brazil, Indonesia, Ethiopia, and Peru.
