Our Story
Coffee from the roof of the world.
Why KORA
Founders Message
We started KORA because we kept coming back to the same question: why does almost nobody talk about Nepali coffee? It's grown at real altitude, by real smallholder farms, in a country better known for its mountains than its cups — and we think that's a shame, because the coffee itself is genuinely worth paying attention to.
So we built KORA around two roasts, each tied to a specific place: Lamjung for The Bloom, Kaski for The Ember. Not a rotating cast of origins, not a blend of anonymous lots — two coffees we actually know the story of, roasted in small batches, and shipped as close to roast day as we can manage.
Nepal produces a tiny fraction of the world's coffee, most of it consumed domestically or lost in larger regional blends before it ever reaches a specialty market. At 1,350–1,900 metres, coffee cherries ripen slowly, which is a large part of why the cup has the complexity it does. Lamjung uses anaerobic natural processing, giving The Bloom its ripe berry and tropical fruit character. Kaski, near Dhampus, is washed-process Bourbon, Caturra and Typica — cleaner, more structured, built for espresso.
Enjoy Our Nepalese Coffee From Kora.
How it happens
From farm to your cup
Grown in the Annapurna foothills
Smallholder farms in Lamjung and Kaski, between 1,350 and 1,900 metres above sea level, where cool nights slow the cherries down and build flavour.
Processed on-farm
Anaerobic natural for the Bloom, washed for the Ember — processing methods chosen to match how each roast is meant to be brewed.
Roasted in small batches
Every batch is roasted to bring out what's distinct about that lot, then tasted before it's approved to ship.
Shipped fresh
Bags go out shortly after roasting, so what you brew is close to what our tasters cupped in the lab.
Sourcing
Our transparency report
A closer look at where each roast comes from — region, process, and variety — plus our house brewing recipes.
Download PDF