Organic coffee is coffee grown without synthetic chemicals, using natural and traditional farming methods. In Nepal, most coffee is organic by nature, produced by small farmers at high altitudes, 1200 – 2200 meters, under mixed forest shade. These chemical-free practices create a cleaner, healthier coffee with strong antioxidant properties and true terroir flavor. Nepali coffee is widely recognized as organic, eco-friendly, and often Fair-Trade, with growing potential for certified organic production.

Organic coffee is grown using natural, chemical-free methods that protect the soil, the environment, and the purity of the beans. Our Himalayan organic coffee is cultivated at high altitudes, 1200 - 2200 meters, using traditional, eco-friendly practices. Farmers use no synthetic chemicals, grow coffee under mixed forest shade, rely on hand labor, and care for small micro-lots on steep terraces. The cool mountain climate and slow maturation create a naturally clean, chemical-free terroir and enhance the coffee’s flavor, sweetness, and aroma.

Yes. Organic coffee is generally considered healthier because it’s grown without synthetic chemicals, resulting in cleaner, low-residue beans. High-altitude, 1200 – 2200 meters, Himalayan coffee, in particular, develops higher antioxidant levels - including chlorogenic acids - due to strong UV exposure. These natural growing conditions create healthier seed chemistry and support a more pure, wellness-focused coffee experience.

Yes. Organic coffee makes a real difference in quality, purity, and value. Grown with few or no synthetic chemicals, it develops a clean, chemical-free terroir and healthier seed chemistry. High-altitude Himalayan coffee also contains more natural antioxidants and produces brighter, cleaner flavors with greater complexity.

Organic coffee is considered worth it because it delivers better cup quality, aligns with wellness and sustainability values, and offers strong market differentiation. For consumers, it provides a purer, more flavorful coffee; for buyers and roasters, it offers a compelling story of ethical, women-powered, small-farm production and a product with rising long-term value.

Organic coffee is grown without synthetic pesticides, making it effectively pesticide-free. In Nepal, most farms follow organic-by-nature practices, using little to no chemical inputs and relying on traditional, chemical-free methods. This creates a clean, low-residue terroir and results in healthier, purer beans. Government restrictions on certain pesticides further support these naturally pesticide-free growing conditions.

Organic coffee itself is naturally clean, and high-quality organic coffee like ours remains completely mold free thanks to strict post-harvest practices. We carefully dry the beans, monitor ideal moisture and water activity levels (0.55–0.60 W.A.), and use controlled hermetic storage to protect purity. These best-in-class methods ensure fresh, clean flavor and a consistently pure cup.

Organic coffee is not always less acidic. Our high-altitude,1200 – 2200 meters, Himalayan organic coffee naturally develops bright, balanced acidity thanks to cool mountain temperatures, slow cherry maturation, and strong UV exposure. These conditions create more natural organic acids, sweetness, and floral or fruity notes. With our careful slow-drying and high-standards processing, this acidity stays smooth, clean, and refined, forming a key part of our coffee’s premium flavor profile.

Organic coffee is more expensive because it is produced through labor-intensive, chemical-free farming in small, high-altitude micro-lots. Our Himalayan organic coffee is grown on steep terraces, handpicked by skilled smallholder farmers (99% women), and supported through fair, direct compensation.
We source our coffee from one of the rarest origins in the world, where only about 500 tons of green beans are produced annually. This limited supply, combined with elite Himalayan terroir, slow maturation, and exceptional flavor complexity, creates a highly prized product.
Ongoing quality assurance, purity standards, and meticulous post-harvest care further contribute to its premium value - resulting in a coffee defined by ethics, rarity, and exceptional taste.

Yes. Our high-altitude Himalayan organic coffee has a distinctly different and more refined flavor profile. Grown in a clean, chemical-free terroir and matured slowly at 1200–2200 meters, it develops tea-like clarity, floral and stone-fruit brightness, clean sweetness, and balanced acidity. Strong UV exposure at these elevations creates more natural aromatic compounds, resulting in jasmine-like highs, citrus brightness, and layered complexity.
The purity of organic cultivation allows the coffee’s natural terroir to shine, giving it a flavor identity often compared to delicate Ethiopian-style profiles.