From the moment the seedling is planted to the first sip, a minimum of eleven stages takes place.
Our coffee beans grow at an altitude of 1100 – 1400 m in the mid-hill region of Nepal – how it gained its name, High Altitude Coffee. Alongside the company of other citrus trees, banana, spice, herb and nut trees as well as bees, our plants grow best basking in a half-shade, doused with 100% organic fertilizers.
Converting the red cherries to delicious coffee is about precision and effort. The sweet fruit flesh is removed by pulping immediately after harvest, lest it molds. The wet-processing involves fermenting the beans for about a day, and then it needs a really good wash with a lot of water, rare in the mid-hills and therefore involving man-power (or mostly women-power in Nepal) to fetch the water long distance.
During the sundrying process the beans require frequent rotation and then the hard skin needs to be hulled. Skilled women then grade them and hand- sort the green beans.
Once we receive the green beans, we conduct a sample roasting and develop a roast profile. With the roast profile ready we head for the 10kg roaster and transform the green beans into fluid gold.
Each bag of kar.ma Coffee is ground, handpacked and sealed for freshness before it is handlabelled and hits our shelves.