OUR STORY

The year was 2007- when a tight-knit family with a penchant for good coffee and the zeal to generate income for the local community, committed to producing and exporting high-grade, luxury coffee. It all started when unbeknownst to Mr. Tashi Wangchuk Tenzing, who was scaling Mt Everest for the third time, his wife Mrs. Bandi Nima Sherpa Tenzing visited Nuwakot district. Mrs. Tenzing looked over the serene hills, dreaming of the impact she could have in the lives of the community, and the example she could set in her community as a female entrepreneur, a feat that was a rare sight in those days. Without the infrastructure of roads and irrigation in place, it was important to scope the area for the feasibility of this project, but Mrs. Tenzing had always been a dreamer and a doer. Her vision to succeed was unparalleled, and the locals even followed her 4-hour tour of the area, wondering what it was she was about to attempt to do.  

In the end, it wasn’t the area’s obvious potential, temperature, or productivity that sealed the deal. Mrs. Tenzing set things in motion when she realized the extent of human trafficking and emigration in this area. Therefore, Nuwa is proud to have always been a socially responsible business- one that was established with core values and a larger mission to serve- all derived from Mrs. Tenzing’s vision on a bright Sunday morning in 2007.

It all started with yielding and peddling raw coffee, but as the market for quality coffee grew, so did the business. Finally, an addition of a roaster made fresh, quality, perfectly roasted coffee possible for the masses. 

Today, we only sell the best and compost the rest.

OUR COFFEE

Nuwa Coffee is world-renowned for our 100% Arabica coffee. Of all coffee plants in the world, Arabica is the most delicate coffee plant and therefore it grows very well in higher altitudes. It delivers a rich and dark blend, with more flavor, nuances, and less acidity and bitterness. That’s why Arabica is one of the most popular coffee beans in the world. However, after years of deliberation and moderations of the planting, harvesting, and roasting of our coffee, Nuwa’s blend is quite literally heavenly, in both taste and altitude. Working directly with farmers enables us to create a high-yielding and sustainable source of income for our farmers. Each cherry is handled with the highest regard and roasted in smaller batches to bring out the intricacy and complexity of its flavor. A coffee amateur and connoisseur would be able pick up on hints of citric and floral notes in our blend- these are a few reasons why Nuwa Coffee is favored by international green coffee importers and artisanal roasteries across the globe.

Our blend has been certified ‘organic’ by the International Federation of Organic Agriculture Movements (IFOAM) and Biocert International Pvt. Ltd.
Due to relentless demand from our customers and visitors to provide them with complete coffee solutions such as café related machineries, services, training and various other aspects concerning café setups. We have been working closely with “The Roots Trading”. They have always been able to fulfill all our customer requirements and requests.

Our coffee plants once ready are handpicked by a host of specialized coffee handlers and go through the following process:

Inspection: To be certain of our yield, the cherries are inspected for defects or green beans and then put through a floatation process. Immature, dry, and overripe cherries float in water, and quality ripe cherries sink. After separating the two, the cherries are processed immediately to avoid deterioration of the cherries.

Processing: Once the inspection is complete, the outer skin of the cherry is removed, revealing the pulpy flesh underneath. This flesh and the fruit skin are collectively called the pulp after their removal in a process called “pulping” the mucilaginous layer is then separated by “fermentation.”

Drying & Milling: The coffee beans are then pre-dried to remove surface water, when dried and ready for milling the coffee beans are referred to as Parchment Coffee. Beneath the parchment skin and covering there is a thin membrane called the silver skin, in order to remove this layer, the beans are put though the “hulling” process, subsequently they are then titled as Green Coffee.