Taste of Nepal Specialty Coffee Set

Nepal is still a relatively under-the-radar origin in specialty coffee—but the coffees coming out of the region are quietly becoming some of the most interesting to explore.

I love exploring unique origins and trying coffee from origins I have never tried before. That is what initiated my exploration into the Nepal origin a few months back. After trying the coffees from Himalaya Coffee Company though, I was very impressed with their quality and thought they were worthy to share with the full coffee club.

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What This Set Is About

The Taste of Nepal Special Release Set brings together three coffees from Himalaya Coffee Company, each representing a different processing method and region from Nepal:

• A classic washed coffee from the Sindupalchowk region
• A 9-day anaerobic natural coffee from the Taplejung region
• A 13-day anaerobic natural coffee from the Kavre region

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Why Nepal?

Nepal sits in a unique position in the coffee world. Geographically close to some of the most famous tea-producing regions on earth, its coffees often carry a clean, structured, almost tea-like profile—but with the added sweetness and body of coffee. Tucked between China and India, Nepal’s range of microclimates—from subtropical to alpine—creates ideal conditions for growing high-quality arabica. With only around 400 tons produced each year, specialty coffee from Nepal is one of the rarest in the world.

What makes Nepal especially compelling right now is how producers are experimenting without losing that underlying clarity. Even with extended anaerobic processing, many of these coffees maintain a sense of balance that can be harder to find in more aggressively processed lots.

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The Coffees in the Set

Each coffee in this release uses similar base variables—Red Bourbon and Caturra varietals, grown at 1300+ MASL—allowing the processing to take center stage.

Nepal Sindupalchowk – Washed

This coffee represents the baseline—the cleanest expression of Nepal in the set.

Expect a cup that leans into stone fruit, green apple, and soft florals, with a rounded, balanced structure.

It’s the kind of coffee that feels composed and easy to return to. The acidity is present but controlled, the sweetness is subtle, and the finish carries a light, tea-like quality.

This is where Nepal often starts—and it sets the reference point for everything that follows.

Nepal Taplejung – 9-Day Anaerobic Natural

The 9-day anaerobic introduces a noticeable shift in intensity while still maintaining clarity.

Here, the profile moves into cranberry, citrus, fruit leather, and papaya, with a creamy texture that rounds out the brighter notes.

Compared to the washed coffee, this one feels more expressive—more fruit-forward—but still controlled. It’s a great example of how anaerobic processing can enhance complexity without overwhelming the cup.

Think of this as the midpoint: structured, but starting to open up.

Nepal Kavre – 13-Day Anaerobic Natural

This is where things get more experimental.

With a longer 13-day anaerobic fermentation, the profile leans deeper into raisin, tropical fruit, vanilla, and layered citrus, while still maintaining a surprising level of clarity.

There’s more density here—more sweetness, and slightly more fermentation character—but it doesn’t tip into chaos. Instead, it feels intentional and developed, showing how extended processing can build complexity while still preserving balance.

This is the most expressive coffee in the set, and the clearest contrast to the washed.

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What to Expect

Each coffee is roasted by Kaldi’s Coffee as part of a limited Pull & Pour Coffee Club release, with only a small number of sets available.

Inside the set:

• 3 coffees, each with a distinct processing method
• Enough coffee to explore each across multiple brews
• A focused look at how processing impacts flavor

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Final Thoughts

I put together this set because it’s the best way I’ve seen to explore a new & emerging origin in the specialty coffee world. There are barely over 100 sets available, though, so be sure to pick one up before they sell out.