Nepal Coffee: Himalayan Arabica

Nepal is famous for tea, mountains and trekking, so many coffee lovers are surprised to learn it grows coffee at all. It does, on a very small scale. Nepal coffee is Arabica grown on terraced foothills, mostly between about 800 and 1,600 m, by smallholder farmers. In a recent year the country produced roughly 500 tons of green coffee, a tiny fraction of what Colombia or Ethiopia grows.

That small size is the whole story: high prices abroad, a domestic market that cannot be fed by local farms, and a specialty niche built on the word “Himalayan.” Here is how it began and where it stands now.

Key takeaways

• A hermit named Hira Giri is credited with planting Nepal’s first coffee seeds, brought from Burma, in Gulmi district in 1938.
• Nepal produced about 501 tons of green coffee from roughly 4,309 hectares in the year reported in late 2024.
• Only about 17% is exported, yet Nepal imports more coffee than it exports.
• Most farms sit at about 800–1,600 m in the mid-hills.

In this article

1. How coffee came to Nepal
2. Nepal coffee in numbers
3. Where coffee grows in Nepal
4. What Nepali coffee tastes like
5. The import paradox
6. FAQ

How coffee came to Nepal

The founding story is a small one. In 1938, a hermit named Hira Giri is said to have brought coffee seeds from Burma (now Myanmar) and planted them at Aapchaur, in Gulmi district in western Nepal. For decades coffee remained a curiosity grown around homes.

Seeds also arrived informally. Gurkha soldiers and Nepali workers returning from South India brought Arabica home with them, which helps explain the Indian influence on early plantings. Our guide to Indian coffee covers that neighboring origin.

Nepal coffee in numbers

Figures reported in November 2024 by the National Tea and Coffee Development Board (NTCDB), the government body that promotes the crop, give a clear picture of the scale:

For scale: Brazil, the largest producer, measures its harvest in millions of tons. Nepal is a micro-origin, and its coffee is sold as such.

Where coffee grows in Nepal

Coffee grows in the mid-hills, the band between the hot southern plains and the high Himalaya. Most production sits at roughly 800 to 1,600 m, and coffee has spread from about 19 districts in 2005 to more than 30 today. Gulmi remains symbolic as the first coffee district, and growing areas also include the hills around Pokhara, Gorkha, Nuwakot and the Kathmandu Valley.

Farms are tiny. Many families grow coffee on terraces alongside vegetables, fruit trees and livestock. They usually sell ripe cherries to pulping centers, which ferment, wash and dry the coffee to parchment before it is hulled centrally. Wet processing has become more common than drying whole cherries.

What Nepali coffee tastes like

Because Nepali coffee comes from many small farms and processing centers, flavor varies widely and there is no single “Nepal profile.” Soil, water, altitude and climate all shape the cup, and the Specialty Coffee Association of America, among others, has recognized Nepali coffee as high quality. As a general rule for any origin, higher farms and careful washed processing tend to give cleaner, brighter cups.

To taste it at its best, brew a lighter roast as pour-over or in a French press, and compare it with another high-grown Arabica. Our article on how to read a coffee label helps you spot the altitude, process and harvest details that matter.

How to buy Nepali coffee

• Look for a district or cooperative name, such as Gulmi, rather than a vague “Himalayan” label.
• Check the harvest date. Micro-origins are often sold in small lots that sit in warehouses; fresher green coffee roasts better.
• Prefer washed lots if you like clean, bright cups.
• Buy small bags. At these prices, 250 g (about 9 oz) is enough to judge whether you like it.

The import paradox: why Nepal buys coffee it could grow

Nepalis drink far more coffee than they grow. According to the NTCDB, domestic production covers only about a month of local demand, and an estimated 1,200 tons come in through unofficial channels on top of official imports.

The reason is price. Nepali Arabica fetches around US$16 per kg abroad, especially in Japan, South Korea, the United States and the United Kingdom, where “Himalayan” and organic credentials sell. Meanwhile, cheap instant coffee and commodity beans can be imported for US$5–6 per kg. It makes economic sense for farmers to export and for cafés and households to buy imported coffee.

Growth is limited too. Much suitable land is unused, trained processors are scarce, and steep hills face erosion and landslides. Even so, the area under coffee keeps expanding.

Mountain-grown coffee from our shelves

Feel Espresso does not sell Nepali coffee. If what draws you is high-altitude Arabica with a clean, gentle profile, try Uganda Sipi, grown on the slopes of Mount Elgon at up to 2,500 m, floral and chocolatey with mild acidity. Costa Rica Alajuela brings sweet apple, raisin and honey from volcanic soil, and Kenya Nyeri, grown at up to 1,890 m, is brighter and juicier. And if you are thinking of Nepal’s tea side, our Masala Chai is a cozy partner for cold mountain mornings.

Nepal coffee FAQ

Does Nepal grow coffee?

Yes. Nepal grows Arabica in its mid-hills, about 500 tons of green coffee a year.

Is Nepali coffee organic?

Much of it is grown with few chemical inputs on small farms, and some is certified organic. Check the label, since not all of it is certified.

Where is Nepali coffee exported?

Major buyers include Japan, South Korea, the United States and the United Kingdom.

Why is Nepali coffee expensive?

Tiny volumes, hand labor on steep terraces and strong niche demand keep prices around US$16 per kg at export.

Sources

1. Nepal’s coffee paradox: imports outweigh exports despite local production, Onlinekhabar English, 2024.
2. Nepal Coffee Overview, Sweet Maria’s Coffee Library.

Facts checked in October 2026.

Keep reading: Coffee Processing Methods · Organic Coffee · Single Origins