Himalayan Dark
Tasting notes
dark chocolate, walnut
Origin
Sankhuwasabha, Nepal
Best for
Espresso · French press
Bold and full-bodied. Our signature roast.
Available sizes
Price for 250g
Coming soon
Species
100% Arabica
Roast level
Dark
Altitude
1,600m+
Trade
Direct
Region
Sankhuwasabha, Nepal
Altitude
1,600m+
Sourcing
Direct from local farmers
The farm
Where the flavour starts
Our beans grow in the misty hills of Sankhuwasabha, a remote district in eastern Nepal. Altitude, climate and rich soil give the coffee extraordinary depth and character. Local farmers hand-pick only the ripest cherries.
The roastery
Small batches, in-house
Every batch is roasted in-house with meticulous temperature control, so each lot shows its own profile rather than a generic roast.
Your cup
Packed fresh, at peak
Freshly packed and sealed under coffiNode, so it reaches you at peak flavour and aroma. From the Himalayan highlands to your morning ritual.
The label
A mark that joins
farm and roastery
For us a bag isn't just packaging. It tells the story of a coffee that travelled from the farmer's hands to your cup.
The mark on every bag traces a Himalayan ridgeline, and the orange peak points to the hills where the coffee grows. Each roast gets its own colour, so Himalayan Dark is easy to spot on the shelf.
Choose your method:
Ready? Brew along
- Start the shot0:00
- First drops0:06
- Watch for blonding0:20
- Stop the shot0:28
Overview
A short ritual that rewards precision. Dial in dose, grind and extraction and you get sweetness, body and a clean finish.
Recipe
- 01Preheat the portafilter and cup.
- 02Weigh 18 g and grind fine.
- 03Distribute and tamp level.
- 04Extract at 93 °C, aiming for about 28 s.
- 05Stop at around 38 g in the cup.
- 06Let it cool slightly before tasting.
- Dose
- 18 g
- Yield
- 38 g
- Ratio
- 1 : 2.1
- Grind
- Fine
- Water
- 93 °C
- Time
- 28 s