Known for its rich cultural heritage and breathtaking mountainous landscapes, Nepal usually doesn’t come up in coffee conversations.
But while most people are sleeping on Nepali coffee, the country has been slowly gaining potential with its commercial cultivation of the crop.
Let’s dive deeper into their coffee journey & understand what coffee from Nepal is like.
History
Coffee was first planted in the Gulmi district of Nepal. In 1938, a hermit named Hira Giri brought coffee seeds from Myanmar. Although his efforts didn’t kickstart the region’s coffee movement, due credit must be given.
Around 3 decades later, the Nepal government imported more coffee from India to officially launch cultivation on a bigger level.
The Nepal Coffee Company (NeCCo) was established in 1983, introducing more structure into production and determining how the coffee could be exported.
Since the government had recognised its potential, a Coffee Development Centre was set up within the Agricultural Department. They provided financial and technological assistance to coffee farmers.
What started in 19 districts spread to 39 of the 77 districts in Nepal. The country’s production volume is now in the 500 to 600 tonne range annually.
In 2004, they took another major step forward by setting up the first coffee policy, which had some key objectives of improving production and distribution, involving the private sector, and marketing coffee made in Nepal to buyers.
Soon, they also registered the Nepal Coffee trademark, which allows producers to trade in the EU and other countries.
Trends
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As in other tea-first countries, coffee has gradually begun to take over the urban community in Nepal. It became associated with modernity and grew in popularity amongst the younger crowd. The industry also witnessed a rise in specialty cafés. As of 2025, there are estimated to be 7000 cafés operating in the country.
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To promote Nepali coffee, coffee tourism has emerged in regions like Gulmi and Syangja, where coffee estates organise programs for tourists to get a first-hand appreciation of Nepali coffee.
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The specialty focus of Nepal’s coffee industry is an interesting approach. While most coffee-producing nations invest in the cultivation of commercial as well as specialty and premium coffee, Nepal’s contribution to the world is largely specialty grade, which is grown in small batches on micro-lots. Thereby, increasing the value of their beans.
Characteristics
Coffee from Nepal is rare. Although its production volume isn’t comparable to coffee growing giants like Brazil or Ethiopia, the coffee they do produce is of stellar quality.
It’s 100% high-grown arabica that is organically produced by small farmers. The organic cultivation, the elevation, and the terroir of the land come together to create beans that are dense and have an intricate flavour profile.
You can expect the taste of a Nepali coffee to be bright and clean.
While generally they exhibit citrus-like notes, you’ll also find coffee from the region of Nuwakot to have an apple-like acidity. This is balanced by floral undertones and a subtle sweetness.
Some common notes in Nepali coffee are jasmine, stone fruit, cocoa, and bergamot. Select Nepali coffee can have wine-like attributes, whereas others are more tea-centric.
In terms of coffee body, you’ll find both light and medium options that have a smooth mouthfeel.
What makes Nepali coffee special is how balanced they are. All the aspects of the cup profile blend well without overpowering any element, while still helping you enjoy what the beans bring to the cup.
Being recognised by the Specialty Coffee Association, Nepal’s coffee industry is gaining steam as a source for good specialty coffee.