Try our light roast Himalayan coffee for a bright, clean cup. This Nepalese Arabica preserves the bean’s natural character,revealing citrus,lemon zest, and gentle caramel notes.
Roasted for balance and clarity,these Himalayan medium-roast beans deliver smooth caramel, dark chocolate, and honey notes. Crafted from Nepalese Arabica, these beans offer bright acidity and a clean finish.
This Himalayan medium-dark roast reveals deep chocolate and roasted nut flavors with a smooth, creamy body. Sourced from high-altitude Nepalese Arabica, it delivers natural sweetness and a rich, satisfying finish.
Indulge in bold Himalayan dark roast coffee,carefully roasted from Nepalese Arabica beans, offering deep intensity and low acidity.Its full-bodied profile pairs beautifully with milk or can be enjoyed black.
Four roasts, one Himalayan origin. Discover the full expression of the Nepalese specialty coffee bundle. This set includes all four Kamma Himalayan coffeeroasts,eachcarefully roasted to reveal a unique character from the same high-altitude Arabica beans.
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At Kamma, we craft more than drinks. We are using hand-picked Arabica beans and pure Himalayan teas. Each cup brings you flavor, tradition, and real quality.
Step 01
High Altitude
Grown in mountain peaks for brighter, richer, and more vibrant flavor.
Step 02
Hand Picked
Picked for pure flavor.The aroma, taste, and finest quality.
STEP 03
Freshly Roasted
Made in small amounts for the best smell and strong taste.
STEP 04
Sun Dried
Dried naturally in the mountain for a strong, sweet, rich taste.
STEP 05
Bird Friendly
Coffee preserves the canopy, letting birds sing where beans grow.
Step 06
Shade Grown
Grown in a natural forest, the shade protects wildlife.
In the heights of the Himalayas, farmers carefully pick Arabica beans for every cup of Kamma, so you can enjoy rich flavors and the unique spirit of the mountains.
What Our Farmers Say
Providing shade is also essential for coffee plants. It takes about three years for the plants to start producing coffee.
FARMER
Man Bahadur Sanjel
Coffee farming requires a lot of effort, such as digging, fertilizing and taking care of the plants.
FARMER
Sani Kanchi Syangtan
My name is Bishnu Prasad Dulal. I am now 57 years old, and I have been involvedin coffee farming for about 31 years.
FARMER
Bishnu Prasad Dulal
Nepali coffee has gained international recognition and its organic quality has increased its demand in the global market.
Roasted for balance and clarity,these Himalayan medium-roast beans deliver smooth caramel, dark chocolate, and honey notes. Crafted from Nepalese Arabica, these beans offer bright acidity and a clean finish.