Coffee Farming In Nepal
Date Published
Coffee Farming in Nepal: From a Humble Beginning to a Growing Industry
Compared to other agricultural crops, coffee farming is still a relatively recent practice in Nepal, especially at a commercial scale. The story of Nepali coffee dates back to 1938, when a legendary hermit named Hira Giri is believed to have brought coffee seeds from Myanmar’s Sindu Province (then Burma). These seeds were planted in the Aapchaur area of Gulmi District, marking the first known introduction of coffee in Nepal.
Despite this early introduction, coffee cultivation did not gain serious attention for several decades. A major turning point came in 1968, when the Government of Nepal imported coffee seeds from India. This initiative laid the foundation for expanding coffee farming beyond small experimental plots. Nearly twenty years later, coffee took a decisive step toward commercialization. In 1983, the Nepal Coffee Company (NeCCo) was established, followed by the creation of a Coffee Development Center under the Department of Agriculture in Aapchaur, Gulmi, in 1984.
With government support in the form of technical guidance and financial assistance, farmers gradually began adopting coffee cultivation. Over time, coffee farming expanded across Nepal’s mid-hill regions, and today it has spread to more than 39 hilly and central districts, making coffee an emerging agricultural success story in the country.
Coffee Farmers and Production in Nepal
According to the Commercial Coffee Farming Survey Report, commercial coffee farming is now practiced by at least 6,346 farmers and entrepreneurs in 32 out of Nepal’s 77 districts. These farmers collectively cultivate coffee on approximately 973 hectares of land, producing around 1,573 metric tons of fresh coffee cherries each year.
This survey, the first of its kind in Nepal, highlights the growing importance of coffee as a livelihood option for rural farmers. Coffee farming has proven especially beneficial in hilly regions where other cash crops may not perform as well.
Coffee Processing Methods in Nepal
The final quality of coffee largely depends on how it is processed after harvesting. In Nepal, farmers generally use two processing techniques: dry processing and wet processing. In recent years, wet processing has become the more popular method due to its ability to produce higher-quality beans.
Under the wet processing system, farmers harvest ripe coffee cherries and deliver them to nearby pulping centers. At these centers, the cherries are pulped, fermented, washed, and sun-dried to create dry parchment coffee. The dried parchment is then collected by processors and transported to central processing units, where it is hulled to produce green coffee beans ready for roasting or export.
Growth and Profitability of Coffee Farming in Nepal
Although coffee was first introduced to Nepal over sixty years ago, commercial coffee farming has only been actively practiced for about three decades. Coffee cultivation requires careful attention at every stage—from planting and harvesting to processing and storage—making it one of the more demanding agricultural crops. However, despite these challenges, coffee offers high market value and attractive returns, especially when quality standards are maintained.
This strong profit potential has encouraged many farmers to shift from traditional crops to coffee. Today, farmers who understand the long-term benefits of coffee cultivation increasingly prefer it over other agricultural options. The rising popularity of coffee farming reflects both economic opportunity and changing consumer preferences.
Rising Demand and the Local Coffee Market
One of the key reasons behind the success of coffee farming in Nepal is the growing demand for coffee, both domestically and internationally. Nepalese consumers have gradually moved away from instant coffee and are now more inclined toward organic and specialty coffee beverages.
Locally produced coffee has played a major role in this shift. Importing organic coffee beans from abroad is costly, making such products less accessible to the general population. Domestic coffee production has made high-quality, international-standard coffee more affordable for local consumers. As a result, coffee consumption within Nepal has increased significantly.
Without the growth of commercial coffee farming, access to affordable organic coffee in Nepal would have remained limited. Today, Nepal’s coffee sector not only supports farmers and rural economies but also contributes to changing lifestyles and consumption patterns across the country.
KARMA NEPAL : TRAVEL PLUS VOLUNTEERING ORGANIZATION
KN also offers programs of coffee farming in Nepal.
under this programs individuals can learn about coffee processing, coffee tasting and overall coffee making process from plants, seeds to beans.
Karma Nepal (KN) with collaboration of Sharing Seeds, Non-Profit Social Enterprise Aiming To Support Organic Arabica Coffee Farming, Organic Beekeping & Sustainable Tourism.
Together we provide Tours And volunteering opportunities as well.
To learn more about this programs,