Coffee Production in Nepal
Coffee farming in Nepal is proven as promising due to the availability of soil with fragile nature and appropriate climate in the mid hills at an altitude of 1100 meter and above from where the series of Himalayas with fresh and cool air can be viewed - suitable for high grown specialty coffee. Coffee is produced in more than 30 districts in Nepal. The commercially significant districts are: Lalitpur. Syangja, Gulmi, Kaski, Palpa, and Kavrepalanchowk. The areas with commercial orientation are Nuwakot, Parbat, Tanahun, Gorkha and Lamjung. Other areas emerging as coffee producing areas in Nepal are Ilam, Sankhuwashawa, Dhading, Baglung, Makwanpur, Jhapa, Panchthar, Surkhet, Terhathum, and Sindhupalchowk.
Arabica and Robusta are the commercial varieties of coffee grown in the world, out of which Arabica production is more than 65 percent and the the rest is Robusta. Bourbon and Typica are the known varieties of Arabica grown in Nepal.
Arabica and Robusta differ in taste, growing conditions, price. Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity.
Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some robustas, however, are of high quality and valued especially in espressos for their deep flavor and good crema.
Robustas, however, are easier to grow. They can grow at lower altitutes than Arabicas, and they are less vulnerable to pests and weather conditions. They produce fruit much more quickly than the Arabicas, which need several years to come to maturity, and they yield more crop per tree.
Majority of the coffee growers in Nepal are small and poor farmers, usually do not use chemical fertilizers and insecticides/ pesticides. Majority of the growers do not even weed and manure coffee plants. Farmers in Nepal have created coffee’s original growing conditions on diversified agro-forestry systems creating the foundations for organic coffee cultivation. For its vibrant quality, Nepali coffee has been exported to different parts of the world, mostly to Japan, America, and Korea and European countries since many years. Of the total production, 65% is exported and the rest consumed in the domestic market.
Source: [thekitchn.com & Himalayan Java]
Coffee farming in Nepal is proven as promising due to the availability of soil with fragile nature and appropriate climate in the mid hills at an altitude of 1100 meter and above from where the series of Himalayas with fresh and cool air can be viewed - suitable for high grown specialty coffee. Coffee is produced in more than 30 districts in Nepal. The commercially significant districts are: Lalitpur. Syangja, Gulmi, Kaski, Palpa, and Kavrepalanchowk. The areas with commercial orientation are Nuwakot, Parbat, Tanahun, Gorkha and Lamjung. Other areas emerging as coffee producing areas in Nepal are Ilam, Sankhuwashawa, Dhading, Baglung, Makwanpur, Jhapa, Panchthar, Surkhet, Terhathum, and Sindhupalchowk.
Arabica and Robusta are the commercial varieties of coffee grown in the world, out of which Arabica production is more than 65 percent and the the rest is Robusta. Bourbon and Typica are the known varieties of Arabica grown in Nepal.
Arabica and Robusta differ in taste, growing conditions, price. Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity.
Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica. Some robustas, however, are of high quality and valued especially in espressos for their deep flavor and good crema.
Robustas, however, are easier to grow. They can grow at lower altitutes than Arabicas, and they are less vulnerable to pests and weather conditions. They produce fruit much more quickly than the Arabicas, which need several years to come to maturity, and they yield more crop per tree.
Majority of the coffee growers in Nepal are small and poor farmers, usually do not use chemical fertilizers and insecticides/ pesticides. Majority of the growers do not even weed and manure coffee plants. Farmers in Nepal have created coffee’s original growing conditions on diversified agro-forestry systems creating the foundations for organic coffee cultivation. For its vibrant quality, Nepali coffee has been exported to different parts of the world, mostly to Japan, America, and Korea and European countries since many years. Of the total production, 65% is exported and the rest consumed in the domestic market.
Source: [thekitchn.com & Himalayan Java]