Himalayan Arabica Ground Fresh Coffee Grow on Sun Shade Hand Picked Cupping (Low Acidity) Score 90 – World’s Best Organic Coffee of Himalayas, Nepal

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  • Item Code: QTSHARBC705
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Himalayan Arabica Organic Roasted Coffee is produced and processed in the mountainous regions of Nepal at an altitude ranging from 4,430 – 5,245 feet above the sea level. Nepal’s coffee is unique in character growing in one of the northernmost coffee regions in the world. Grown at the Green agro Organic Farm at , an ethical organic farm in Nepal built on the principles of health, ecology, fairness, and care for the staff and their families. Awarded “Best Producer of 2016 and 2017′ by the Nepalese Government, and ‘Best Gourmet Coffee of 2017’ International Contest competition in Paris, France.

Our coffee beans are Natural – Organic by default. We do not use any harmful pesticides and chemical fertilizers.  Most of the coffee is grown either in wild forests or at organic farmlands.  These days, the maize or millet crops are being replaced by coffee plantations where general compost, cow, buffalo, goat or chicken manure are used as fertilizer.

Our coffee plants are under a canopy of trees. Shade grown coffee is always better than sun-tolerant coffee. Shade trees play a fundamental role in regulating the microclimate of coffee plantations.  It also regulates agronomic conditions such as vegetative growth and bean development. Shade grown coffee taste better because coffee grown in the shade takes longer time to ripen, which contributes to the complex flavor of the coffee.

Selective picking by hand is a labor intensive, costly and a difficult process but it is the most important step towards maintaining high quality coffee because there are only two direction the coffee quality can go, either you maintain the quality you already have or it deteriorates over time.  We pick the best cherries individually by hand, separating and discarding the unripe or overripe cherries.  Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at the peak of ripeness.

Why Himalayan Arabica Coffee called World's Best Coffee?

-Our Nepalese Coffee is grown at one of the highest elevations in the world – away from the main coffee growing belt such as Shade grown on the foothills of Mt. Manaslu

-100% Arabica Coffee

-Grow above 28* latitude

-Cupping (low in acidity) 90 Scores

-Coffee grow Temperature between 49* F to 73*F

– Coffee grow on Shadow (Sun/Shade)

-Selective Hand picking 100%

– Wet-processed “Washed by Hand”

-Sun Dried in Net Bed


– Himalayan Arabica is the first brand from Nepal to flourish in the specialty market and to have achieved an international award and is well on its way to truly becoming The Jewel of Asian Coffee™.



Roasting Coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.

The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward “single-origin” coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure the freshest possible roast.

Roasting brings out the aroma and flavor that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste.  A green bean has none of the characteristics of a roasted bean — it’s soft and spongy to the bite and smells grassy.

Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.

Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.

Roasting is both an art and a science

It takes years of training to become an expert roaster with the ability to “read” the beans and make decisions with split-second timing. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds.

Know Your Roasts

Most roasters have specialized names for their favored roasts and there is very little industry standardization. This can cause some confusion when you’re buying, but in general, roasts fall into one of four color categories — light, medium, medium-dark and dark.

Many consumers assume that the strong, rich flavor of darker roasts indicates a higher level of caffeine, but the truth is that light roasts actually have a slightly higher concentration.

The perfect roast is a personal choice that is sometimes influenced by national preference or geographic location. Within the four color categories, you are likely to find common roasts as listed below. It’s a good idea to ask before you buy. There can be a world of difference between roasts.

Light roasts

Light brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.

  • Light City
  • Half City
  • Cinnamon

Medium roasts

This roast is medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States.

  • City
  • American
  • Breakfast

Medium dark roasts

Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste.

  • Full City

Dark roasts

This roast produces shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to charred, and the names are often used interchangeably — be sure to check your beans before you buy them!

  • High
  • Continental
  • New Orleans
  • European
  • Espresso
  • Viennese
  • Italian
  • French


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  How to prepare Arabica Coffee?

Add a Spoonful or more as per your choice of Arabica Coffee Dust in a cup of Boiled water and Filter with Muslin cloth or Filter paper.

Also can be add powder milk for flavoring but we do recommend to add 1-1/2 spoonful Coffee Powder more to prepare milk Coffee.