Small-batch. Nepali Coffee.
Coffee, roasted with intention.
Two roasts, each built around a single idea: let the origin speak. Sourced with care, roasted in small batches, shipped fresh.
The roasts
Two single-origin roasts, plus a duo if you'd like to try both.
Coffee
The Discovery Duo
Not sure which one is yours? This is the easiest way to find out. Try both, no guesswork, at a small discount over buying them separately.One 250g bag of The...
$45.00
Shop now
Coffee
THE EMBER (Espresso Roast)
A rich, round shot every time — built for espresso, and forgiving enough for a home machine. The Ember pairs a washed process — clean, structured — with clas...
$22.99
Shop now
Coffee
The Bloom (Fermented Filter Roast)
A clear, layered cup that rewards a slow morning. Sourced from Nepal's high-altitude farms, The Bloom is a filter roast built for clarity.Fermented lots brin...
$27.99
Shop now
Side by side
Two roasts, one table
The Bloom and The Ember, together — one for the filter, one for the machine.
Shop both
Coming Soon
New roasts and a first tea range, all grown in the same regions as what's already in your cup.
Coming Soon
Nepali Tea
In development
We're working on a small range of tea from the same high-altitude regions as our coffee. Details to come.
Coming soon
Not yet available
Coming Soon
New Espresso Lot
Washed & Bright
A second espresso lot, fully washed for extra clarity and sweetness. Currently being cupped and dialled in before release.
Coming soon
Not yet available
Coming Soon
Small-Batch Experiment
Anaerobic, Unfiltered
An experimental micro-lot pushing fermentation further than The Bloom. Limited quantity, once it's ready.
Coming soon
Not yet available
The Journey
From farm to cup
Grown at altitude
Both our roasts come from the Annapurna foothills, between 1,350 and 1,900 metres above sea level. At this altitude, cool nights slow cherry ripening, giving the beans more time to develop flavour and complexity.
Picked and processed by hand
The Bloom is anaerobic natural — whole cherries fermented before drying, bringing out ripe berry and tropical fruit character. The Ember is washed — fruit removed before drying, for a cleaner, more structured cup.
Roasted with intention
Every batch is roasted in small quantities to bring out what's distinct about that lot, then tasted before it's approved to ship. Nothing goes out the door until it's right.
Shipped fresh to your door
Bags go out shortly after roasting, packed in resealable, recyclable packaging — so what you brew is as close as possible to what our tasters cupped in the lab.
Explore
From roasts to recipes
Shop the coffee, read the story, and — soon — gear up to brew it properly.
How each bag is made
Same rigor, every time — from the farm to your cup.
Sourced
Direct from origin
We work with high-altitude farms and specific processing lots, chosen for the character they bring to the cup — not just availability.
Roasted
Small batch, Australia
Every batch is roasted to bring out what's distinct about that lot, then tasted before it's approved to ship.
Brewed
Fresh to your door
Bags go out shortly after roasting, so what you brew is close to what our tasters cupped in the lab.
The ritual
Taste the difference.
Feel the ritual.
Where it comes from
Two regions, two characters
Lamjung — home of The Bloom
A mountainous district in Nepal's Gandaki province, 1,350–1,900 metres above sea level, in the foothills below the Annapurna range. Anaerobic natural processing here brings out ripe berry and tropical fruit character — citrus, floral, honey, fermented fruit.
Kaski (Dhampus) — home of The Ember
A smallholder farming area near Dhampus, also in the shadow of the Annapurna range. Washed-process Bourbon, Caturra and Typica lots give a clean, structured cup built for espresso — caramel, toasted nuts, a little stone fruit.
Why Nepal?
Three reasons this origin is different — and worth paying attention to.
Terroir
High-altitude
Grown between 1,400–1,800 metres above sea level, where cooler temperatures allow coffee cherries to mature slowly and develop greater sweetness and complexity.
People
Smallholder farmers
Produced by family-owned farms that prioritise quality, care, and sustainable growing practices.
Origin
Rare origin
Nepal produces only a small fraction of the world's coffee, making it one of specialty coffee's most exciting and undiscovered origins.
News
How to Store Coffee to Keep It Fresh
Fresh coffee doesn't stay fresh by accident. Here's how to store your beans so they taste as good on day 20 as they did on day 2.
