Subcontinental Khandaan : Nepal Flood Relief : Project Everest : Lekali Estate, Taplejung Changray Nepal- Anaerobic Naturals (Medium Roast)
Subcontinental Khandaan : Nepal Flood Relief : Project Everest : Lekali Estate, Taplejung Changray Nepal- Anaerobic Naturals (Medium Roast)
Subcontinental Khandaan : Nepal Flood Relief : Project Everest : Lekali Estate, Taplejung Changray Nepal- Anaerobic Naturals (Medium Roast)
Subcontinental Khandaan : Nepal Flood Relief : Project Everest : Lekali Estate, Taplejung Changray Nepal- Anaerobic Naturals (Medium Roast)

Subcontinental Khandaan : Nepal Flood Relief : Project Everest : Lekali Estate, Taplejung Changray Nepal- Anaerobic Naturals (Medium Roast)

₹ 1,000
₹ 1,000

Note: All proceeds from the sale of this coffee will go towards Nepal flood relief. The full amount will be going directly to Nima Tenzing Sherpa, owner of Lekali Coffee Estate. These funds will be used to purchase immediate relief materials and essential supplies, which will then be handed over to Hami Nepal for distribution to the communities most affected by the floods.

Single Origin Coffee from Taplejung Changray, Nepal.

Medium Roast (250g)

Process: Lekali Anaerobic Naturals

Agtron Meter: 65

Altitude: 1350 MASL

Varietal: Catuai, Bourbon, Typica

Cupper's Notes: Kiwi, Black Grape, Jaggery.

Best Brewed With

Filter Roast
Please note that the best brewed with list is not comprehensive and does not dictate that the coffees cannot be brewed with any other methods. These are the the methods we think will extract the best possible cup. However, this coffee can be ground and enjoyed with any brew method that you desire.


About the Process

Lekali Anaerobic Naturals: 
The coffee cherries are selectively hand-picked at peak ripeness and then carefully sorted before processing. They undergo a 9-day anaerobic fermentation in sealed tanks under oxygen-free conditions, with the process closely monitored through pH until it reaches the target level of approximately pH 4.0. After fermentation, the cherries are spread out for around two weeks of sun drying, where they are gradually dried under controlled conditions until the desired moisture level is achieved. The dried coffee is then prepared for dry milling and final sorting, ensuring consistency and quality before it is ready for export.

Cupper's Notes: 

A vibrant and fruit-forward natural coffee with notes of kiwi and black grapes, complemented by a rich jaggery sweetness. The cup opens with a bright, juicy acidity reminiscent of ripe kiwi, followed by dark grape-like fruit character and a smooth, rounded sweetness. A medium roast brings balance and clarity to the cup, with a lingering jaggery-like finish and a pleasant, syrupy mouthfeel.

Flavour Meter


About the Project Everest

Project Everest’s uniquely processed Arabica microlots are testament to Nepal’s potential to be a legitimate contributor to specialty coffee from South Asia on the global stage - a potential Subko is committed to bring to the forefront with Lekali Estate from Kathmandu, Nepal.

Years after the first ascent to the Everest, Nima Tenzing Sherpa is working towards scaling the global mountain of Specialty Coffee.


About the Origin

Taplejung Changray, Nepal

Grown in the remote highlands of Taplejung, a district in Far Eastern Nepal set beneath the shadow of Kanchenjunga, this specialty Anaerobic Naturals coffee reflects the character of one of the country's most fertile and dramatic terrains. Cultivated at 1,200–1,350 meters above sea level by a collective of around 200 local farming households, the coffee is a blend of Bourbon, Caturra, and Typica varietals — chosen for their sweetness and classic specialty profiles. The high altitude, mineral-rich soil, and clean mountain air of Taplejung contribute to the bean's complex natural sugars and acidity, while a carefully controlled 9-day anaerobic fermentation and two weeks of sun-drying bring out its signature tropical fruit notes. The result is a cup with mild, clean acidity and a naturally sweet, juicy finish — a true expression of Taplejung's unique terroir and the craftsmanship of the farmers who tend it.