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Himalayan Java has offer its customers the best tasting coffee beverages in the country. We have achieved this by using high-quality ingredients and strictly following preparation guidelines. Along with the espresso drinks, brewed coffee and teas, as well as some refreshment beverages, is sold in the coffee bar.

 

In Nepal, coffee is predominantly consumed in the form of imported instant coffee, which is easy to prepare. The consumption of Nepali/filter coffee in Nepalese society is so far limited to elite groups. The domestic Nepali/filter coffee market relies on the tourists, expatriates and higher income Nepalese. The present situation of the domestic market is not stable, and it is highly dependent on the number of tourists visiting Nepal. The sale of Nepali coffee varies proportionately with the increase or decrease in the number of incoming tourists.

 

Though quality of coffee produced in Nepal has potential both for domestic and international market, there is still much has to be done to upgrade and bring consistency in the quality of coffee. Nepal can not compete with other coffee producing countries by producing regular coffee. Nepal is producing limited quantity of high quality specialty coffee and regular coffee produced else where are cheaper as compared to Nepalese coffee. Target of the Nepal should be the niche market by producing better quality coffee. Research and analysis done by Mr. Daniel Giovannucci for The Nepal Tree Crop Global Development Alliance, Winrock International recommended to focus on quality and consistency than volume of production with greater attention on productivity ( Giovannucci 2005).

 

Targeted market and requirements of coffee production and processing of the major processor/traders in Nepal shows that Arabica coffee grown with shade under organic management system and processed with wet processing system need to be the focus to develop coffee sub-sector.

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Scope for organic coffee production in Nepal

 

Western countries have developed extensive legislation for organic products. The conditions that must be met before coffee may be marketed as organic are both comprehensive and well defined. No coffee may be brought to the marketplace and labeled organic unless it is proved to conform to the regulations. In other words, coffee can be marketed as organic only when it is certified as such by a recognized organization or certifier, based on regular inspection of all stages of production, processing, transporting and roasting of the coffee.

 

Growing any organic product, including organic coffee, is more than just leaving out fertilizers and other agro-chemicals. Coffee produced in this way should instead be called ‘natural’ coffee and, to the surprise of many, the industry looks upon this as non-sustainable production. This is because, in the long run, the soil will be depleted by natural production, which is often referred to also as ‘passive cultivation’ or ‘organic by default’.

 

For production of organic coffees i.e. to achieve sustainable production, a high level of technology is not required, but a commitment to improve the productivity and quality of coffee through use of locally available resources at right time is required. In organic coffee production, agronomic practices like soil conservation, composting, manual weeding, recycling of organic wastes, shade management, etc., form the essential requirements, which demands larger amount of labor. The principle of sustainable agriculture is that a value corresponding to that harvested should be returned to the soil. All possible methods have to be used to enhance the fertility of the soil. This is why passive production of coffee, even when no chemicals are used, is viewed as non-sustainable and not as organic. As the demand for animal manure is high, appropriate measures like sufficient live stock with fodder and forage crops is essential which again demands greater labor requirement. Thus labor is an important investment in organic coffee production.