Nepal produces relatively little coffee and consumes about half of it locally, meaning very little Nepalese coffee hits the global market. However, that may change as the mountainous country works to improve both their growing and processing methods.
Currently, production is exclusively the higher-value Arabica plant with more being planted every year. Once harvested, Nepalese coffee is processed using the semi-washed method that’s a hybrid of both the wet and dry methods, creating a unique flavor profile that’s both bright and clean yet has more body than your typical wet processed bean.
