Nepal Sindhupalchowk Paachpokhari Koji

This coffee is from Paachpokhari in Nepal’s Sindhupalchowk mid‑hills, grown at approximately 1300 MASL. Varieties are Bourbon and Caturra. The lot was processed as an anaerobic natural using Koji inoculates to catalyze a 36‑hour limited‑oxygen fermentation, then dried on raised beds for about twenty days. Tasting notes listed include Mango, Rhubarb, Agave, and Fruit Punch; roast is labeled Expressive Light (light roast).