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_{For NPR 100 Off on delivery fee - Use Code - MYCOFFEE @ checkout for minimum order of NPR 1000}

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_{Note * * * Prepayment will be required for coffee grounds}

Single Origin Coffee from Tangsar, Sindhuli

Roast : Light Medium

Process. : Anaerobic Natural Process

Altitude : 900 - 1100 MASL

We kept fermentation under precise temperature control, stretching it to an ambitious 21 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.