Single-Origin
Coffee from the
roof of the world
Washed specialty arabica grown in the Himalayan foothills — roasted in small batches in Dallas, or shipped green to your roastery.
Right now above the farms in Lalitpur — --:-- Nepal time ScrollOur Heritage
How coffee came to Nepal
Tap each step to turn it over
A wandering hermit named Hira Giri carried coffee seeds from Myanmar into Nepal and planted them in Gulmi — coffee took root in the Himalaya.
For decades it grew quietly in farmhouse gardens, passed neighbor to neighbor along the hill trails. Not grown for the world — grown for the house.
The mid-hills learned what coffee loved: altitude, shade, patience. Smallholders planted across Nepal's hills — including the terraces of Lalitpur, where ours grows today.
One of the rarest origins on Earth, carried from the Lalitpur hills to Dallas — one 200 kg micro-lot at a time. Small, patient, personal.
The Collection
Three ways to take the mountain
The Namesakes
Eight peaks above 8,000 meters
Nepal holds eight of the world's fourteen eight-thousanders. This is the skyline our coffee grows beneath — and the name we carry.
The House Motto
Everything worth having grows slowly at height —
coffee, and the people who chase their peaks.
This cup is for the climb.
The Descent
From 8,000 meters to your cup
The Growing
Farmed the way the mountain intended
No shortcuts grow at 1,350 meters. Our coffee is raised by smallholder families in the Lalitpur hills, shaded under native forest, fed by living soil, and picked by hand — cherry by cherry.
The way it has been since coffee arrived in a hermit's pocket.
Under the canopy
Our trees grow shaded beneath native forest — utis, chilaune, and fruit trees that filter the mountain sun. Shade slows the cherry's ripening, deepening sweetness, while the canopy shelters birdlife and holds the hillside together.
Living soil
Himalayan hill soil, fed by forest litter and farmyard compost rather than synthetic fertilizer. The roots share ground with the mountain's own ecology — earthworms, mycorrhizae, monsoon-washed minerals from the slopes above.
Grown without synthetics
Smallholder plots tended by hand mean no synthetic pesticides or herbicides — pest pressure is managed the old way: shade, spacing, biodiversity, and attention. Farming as stewardship, not extraction.
Built for a changing climate
Altitude is natural resilience — cooler air holds off leaf rust and pests that plague lowland farms. Shade trees buffer heat spikes and hold monsoon water in the soil. The mountain has always demanded adaptation; our farms were built on it.
Picked by hand, cherry by cherry
No machine can climb a Lalitpur terrace. Every cherry is picked by hand at peak ripeness — often over several passes through the same trees, weeks apart — so only the deepest red fruit makes the lot.
The families behind it
This is family farming — plots passed down generations, worked by the households that live on them. Buying this coffee pays hill farmers directly for patient, careful work that no plantation can imitate.
For Roasters
Roast Nepal on your own drum
We supply washed Nepali green in quantities from a 5 kg trial box to full 60 kg bags, warehoused in DFW for fast local delivery. Free 250 g roasting sample for qualified roasters.
Request allocation & pricing Request a sampleLankuri Bhanjyang · 1,991 m · Lalitpur, Nepal