Anaerobic Natural from Hirding, Sindhuli

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Single Origin Coffee from Hirding, Sindhuli

Roast : Light Medium

Process. : Anaerobic Natural Process

Altitude : 1200 - 1400 MASL

From the highs of Hirding one of Sindhuli’s highest coffee origins (1200m -1400m) coffee tree slowly grew cherry with exceptional 20+° Brix sugar level. We knew this was the perfect starting point for a bold experiment - Anaerobic Fermentation, a global trend in specialty coffee. We kept fermentation under precise temperature control, stretching it to an ambitious 20 days (compared to the usual 3–7 days) and finishing at a right pH.

The payoff was extraordinary. After roasting and cupping, the cup burst with tropical fruit, green tea, rich chocolate and jammy sweetness. This is a rare micro-lot, available in extremely limited quantities. Taste it before it disappears.

What is Anaerobic Natural coffee fermentation ?

Anaerobic natural coffee fermentation is a process where whole coffee cherries are fermented in a sealed, oxygen free environment, allowing specific microbes to develop unique flavors. After fermentation, the cherries are dried with the fruit still intact, creating an intense, fruity, and wine like cup profile.

About DAAMAY DREAM -by VOTU Coffee Roasters

Daamay located in Nagi, Sindhuli at the altitude of 1500 masl lies a dream to start a coffee farm. Narayan dev shrestha who started the journey of coffee at the age of 60 after retiring from government job sees the dream with open eye in above photo of growing coffee in the same land where many see just a barren land with rough terrain.

We at VOTU Coffee Roasters bring you series of microlot coffee from Sindhuli which is a small effort to achieve “ Daamay Dream ”