Where Quality Begins
in the Soil.
Set in the green hills of Nuwakot, Alpine Coffee Estate is where Katmandu Coffee’s journey starts. Spread across 15 acres of high-altitude farmland, the estate benefits from clean mountain air, rich soil, and a unique microclimate that helps produce Arabica coffee with natural sweetness, depth, and character. Every coffee cherry is hand-picked at peak ripeness and processed using both washed and natural methods, allowing a wide range of flavour profiles, from bright and clean to rich and fruity. By growing, harvesting, and processing coffee within the same estate, Alpine maintains complete control over quality, traceability, and sustainability. This direct connection to the land allows Katmandu Coffee to offer something rare in Nepal: coffee that truly reflects its origin, from soil to cup.
Growing, Harvesting &
Processing in One Place.
By growing, harvesting, and processing coffee within the very same estate, Alpine maintains complete control over quality, traceability, and sustainability. This direct connection to the land allows Katmandu Coffee to offer something rare in Nepal: coffee that truly reflects its origin, from soil to cup.
During the harvest, local farming families perform up to four selective passes per tree, picking only peak-sugar crimson cherries. The harvest is then processed using both washed and natural methods, allowing us to unlock a versatile range of flavor profiles — from bright, clean citrus to rich, fruity indulgence.
Density Sorting
Cherries are submerged in mountain water tanks where floaters are removed and only dense, nutrient-rich sinker cherries are chosen for processing.
Selective Depulping
Depulped within 8 hours of picking to separate the outer fruit while safeguarding the sweet, natural mucilage layer.
Washed & Natural Fermentation
Fermentation is carefully monitored to develop complex acidity and sweetness, followed by washing in clean mountain spring channels.
Elevated African Bed Drying
Parchment coffee is spread onto raised African drying beds, hand-turned every 45 minutes under the Himalayan sun until stabilizing at an exact 10–12% moisture.