About
The MountBrew story
The name “MountBrew” reflects how our coffee comes all the way from the hills near the mountains. We then grow, process, import, export, roast, and brew it to make the perfect cup.
We are in the coffee value chain from crop to cup. Our target customers are individual coffee consumers and business houses. We provide skill based training and coffee education. We also provide roasted coffee beans to local coffee shops in Kathmandu and have our own café and catering service.
Up until now, we have worked with local and national markets but we are planning to reach international customers such as Japan, USA, and Canada.
We provide consulting services to new coffee business that need expert advice or management services.
We are associated with the Nepal Coffee Producers Association (NCPA) which helps us to reach small coffee farmers.
Vision
- To give the best coffee experience and knowledge, and to become a source of inspiration to others.
- Think global by promoting local. Locally focused in the rural villages of Nepal, to promote their culture, hard work and personality.
Our founder, Sushil Acharya
I have been in the coffee industry since 2012. I started my career as a barista and became more interested in quality and consistency in coffee. I learned about roasting, processing and finally farming. I started MountBrew in 2021 after the COVID-19 lockdown.
All stages of the supply chain can affect the quality of coffee when it comes to the cup but roasting impacts it the most. That’s why I started off experimenting with roasting, blending for better profiles, cupping, and enjoying the flavours.
Then I decided to work carefully with my own coffee farm to understand how to enhance flavours. I wanted to manage everything carefully to bring out the best aromas and tastes. It is important to be mindful and treasure coffee flavours by caring and nurturing and understanding coffee.
Our Nepalese coffees are influenced by the soils, climates, altitudes, varieties, and methods of processing. The flavours include fruit: berries and tropical fruits; citric fruits like orange, kiwi, and peach; floral: hibiscus, rose, jasmine, rhododendron; and chocolate, nuts, brown sugar, tea, and many more.
I am always learning. Learning, growing, processing, roasting, serving, and teaching. I have done coffee training programs in Dubai and Singapore, including:
- Barista, Sensory and Green Beans intermediate training with Shaun Ong AST, Q Grader, and Head Judge from Better Barista Singapore
- Roasting with Nima Tenzing Sherpa AST, roasting professional, and Q Grader from Lekali Coffee, Nepal
- CQI Q Processing Professional level 2 with Bryce Castleton CQI, Q Processing Instructor
MountBrew ethos
My concepts are aligned to our deep philosophies in Nepal. We have a culture of incorporating medicinal plants, crops, and Ayurveda. Everything grows better with care and harmony, even animals and humans. Coffee is very sensitive and adapts from its surroundings.
I try my best to make our environment better; clean and organized, and inspire others to enjoy these amazing and precious gifts.
Our coffee is grown in rich, deep, volcanic soils. The farm is small but every inch is cared for. We view our soil like a living ecosystem. With coffee grown under the shade of trees, everything is in balance.
I am a roaster. Care starts from the seed and the soil to get the flavours. Then I get to roast the coffee, seeing the flavours come into their own.
