Our roastery
Roasted in Kathmandu, batch by batch
Green beans from Nepal's mid-hills, roasted on a drum roaster in small batches and cupped before a single bag is sealed.
Roast levels
Four roasts, one origin
The same Nepalese Arabica taken to four different points on the curve. Pick the one that suits how you brew.
City
Medium
Our everyday roast and the one most cafés start with. Sweetness has caught up with the acidity, so it reads full in a mug and still layered on a filter.
Agtron
#65
- Drop temperature
- 205°C
- Roast time
- 10:45
Cup notes
- Milk chocolate
- orange peel
- almond
Best brewed as
- Filter
- French press
- moka pot
Inside the drum
What happens in twelve minutes
Every batch follows a logged curve. Bean temperature, rate of rise and time are recorded from charge to cooling, so a roast we sign off in March tastes the same in October.
Bean tempElapsed
200°C
Charge · 0:00
The roastmaster
Roasted by people, not presets
A profile is a starting point, never an autopilot. Every batch is watched, listened to and adjusted, because a lot changes between one harvest and the next — moisture, density, screen size, even the weather on the day.
We cup every batch against the approved sample before it leaves the roastery. If it does not match, it does not ship — it goes to staff training instead.
Bags are one-way valved and date-stamped with the roast day, not a vague best-before. You will know exactly how old your coffee is.
- Batch size
- 12 kg
- Cupped per batch
- 3×
- Peak rest window
- 14 days
Batch size
Cupped per batch
Peak rest window
Contract roasting
Your roast profile, our drum
We roast for cafés, hotels, retailers and roasters who want Nepalese coffee under their own label. Four steps from first conversation to a standing order.
- 01
Send us your brief
Volume, roast level, grind, packaging and the flavour you are chasing. A reference bag we can taste helps more than any description.
- 02
Sample roasts
We roast two or three profiles around your brief and send them out with the curve data for each one.
- 03
Cupping and sign-off
We taste together, on the table or over a call, and lock the winning profile as your reference standard.
- 04
Scheduled production
Fixed roast days, consistent lot, your labelling. Delivered across the valley or shipped nationwide.
The roastery
Where it happens
One roastery in Kathmandu, feeding our own cafés and everyone we roast for. You are welcome to visit — we will put the kettle on.
