How about Nepalese coffee? Taste and flavor of Nepalese coffee beans.

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In order to enable Nepalese to have a stable income to lift themselves out of poverty, Santa Lama went to Japan to study coffee expertise and receive training. After returning to his hometown, he set up Nepal's first coffee company, Royal Everest Coffee (Royal Everest Coffee Mill), and guaranteed acquisitions to local small farmers in order to bring stable and sustainable economic benefits to small farmers.

In a beautiful encounter, several Taiwanese came to Nepal to visit coffee-producing areas, visit small farmers, and then get to know the Santa Lama. Deeply moved by this group of Taiwanese, in order to continue the great love of the Santa Lama, Himalayan coffee was introduced to Taiwan in 2010 to let more people know this rare good coffee.

Clean land is Nepal's only resource, unpolluted jungle, is the pride and precious asset of their generations. Nepal, located at 80-88 degrees east longitude and 26-30 degrees north latitude, is already outside the world coffee belt. In other words, "you can't grow coffee here." However, it is like a gift from heaven, in the foothills of the Himalayas, about 1000 to 2000 meters above sea level, the melting snow of the high mountains provides abundant and pure water, and the mountainous terrain and the barrier of snow-capped mountains create climatic conditions with moderate temperatures and large temperature differences. Small farmers have been organically planted for generations, and the land is pure and pollution-free. Various elements give birth to rare coffee.

Because of the diversity of mountain topography, coffee from different producing areas in Nepal contains different characteristics and flavors. Among them, Larry Poole, located on the southern edge of the Kathmandu Valley, is more than 2000 meters above sea level. The coffee can only be harvested once every two years, with a unique flavor and a more rare and precious output.