Nepal

Monte Everest


BEST FOR MOKA-ESPRESSO

Roasting

Moka/Espresso

Aromatic notes

  • MILK CHOCOLATE
  • VANILLA

It is a very limited agricultural production, certified organic, located on the slopes of the Himalayan mountains and irrigated with water from high-altitude glaciers.

9,5015,50


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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at [email protected]
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Monte Everest

Finca: Mount Ganesh Himal Mountain Range

Growth altitude: 2000-2400 mt a.s.l.

Variety: Bourbon, Typica, Caturra

Processing method: Washed

Certifications: Organic

Everything you want to know


Mount Everest Supremo coffee is grown at 2200-2400 meters above sea level, in the south of Mount Ganesh, Himal Mountain Range. The plantation expands to 100 hectares and is located 75 km north of the capital Kathmandu.

This coffee for this evaluation was tasted in 94°C espresso, with an extraction of 25 ml in 27 seconds. The degassing of the coffee took about 60 hours. The color is a light hazelnut with beautiful stripes. On the nose, the coffee conveys sensations of milk chocolate and vanilla.

To the taste, the coffee has a light body and turns out to be very balanced, certainly the sweetness and finesse of the aftertaste stands out.

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