Roasted in NepalWhole beans, for grinding at homeSent as fast as we can, trackedFree shipping on 1kg or moreSingle-origin, from a named districtGrown in the Annapurna foothills
Shipping within Australia: $6.95 for one 250g bag, $8.95 for two or three bags, free from 1kg. Express $15.99, free over $129.99.
Why The Ember
A lot of espresso roasts are built to survive milk, not to be tasted. The Ember isn't one of them — washed processing gives it real caramel and toasted-nut sweetness with body behind it.
It comes from lots grown near Dhampus, in the shadow of the Annapurna range. Bourbon, Caturra and Typica together give it a rounder, more layered cup than a single-variety lot usually manages — sweet enough to drink straight, structured enough to cut through milk without going flat.
Pull it straight and it holds up on its own. Add milk and it doesn't disappear.
Varietal Info
RegionKaski (Dhampus), Annapurna foothills
VarietyBourbon, Caturra, Typica
ProcessWashed
FlavoursCaramel, toasted nuts, stone fruit
Recipe
Espresso — built for a full-bodied, balanced shot, straight or with milk.
18gDose
36gYield
1:2Ratio
25–30sTime
Dose 18g, distribute evenly, tamp level.
Pull to 36g out in 25–30 seconds, water at ~93°C.
Adjust grind finer if it runs fast, coarser if it runs slow.
How Much Should I Order?
Based on an 18g dose per shot (our espresso recipe above), here's roughly how long the 250g bag lasts:
Shots/day
Bag lasts
Suggested order
1 shot
~14 days
250g, every 2 weeks
2 shots
~7 days
500g, every 2 weeks
3–4 shots
~4 days
1kg, every 2 weeks
Pairing Notes
The Ember's caramel and nutty depth holds up well against richer food:
