Origin · 4 min read
From Palpa Hills to Your Cup
Follow a NĀWA coffee from the terraced hills of western Nepal to your morning ritual.
West of Kathmandu, the hills of Palpa and Gulmi rise in folds of green ridges and terraced farmland. This is where our coffee begins — on smallholder slopes between 600 and 1,600 metres, where cool mornings and warm afternoons give Arabica cherries time to ripen slowly.
Farm
Coffee in these hills grows alongside everyday crops, tended by farming families. The cherries ripen from green to deep red, and are picked when they are ready.
Origin
Once harvested, the fruit is removed from the seed — the coffee bean — using either the washed or the honey method. Washed coffee tastes clean and bright; honey-processed coffee keeps a touch more sweetness and body. At NĀWA you choose which you prefer.
Craft
The dried green beans are roasted in controlled batches in Chandragiri, with each of our four roast profiles developed to bring out a different side of the same origin — from bright and floral to bold and chocolatey.
Cup
Finally, the coffee is packed, sent to you, and brewed however you like it. One origin, one story — from the Himalayan hills to your cup.
