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NEPAL - Dip Lama Godak

Orange Blossom | Mandarin Jam | Sticky Toffee Pudding

$34.00
$34.00
Sale Sold out

This is our second year working with processing expert, farmer and exporter, Nima Sherpa, who has been instrumental in helping Godak Farm establish their wet mill and develop processing protocols tailored to their terroir. Given the farm's young age and the minimal mucilage content during cherry development this season, Nima recommended focusing exclusively on natural processing to maximize complexity and sweetness—a decision that's paid off beautifully in the cup.

This lot spent extended time in anaerobic fermentation before drying, creating a vibrant, fruit-forward profile with layers of citrus sweetness and rich, dessert-like depth. Expect bright mandarin jam and delicate orange blossom notes giving way to the comforting sweetness of sticky toffee pudding.

As Godak Farm continues to mature and Nima works with them on experimental processing, we're excited to see what future harvests bring from this promising origin!

Origin: Nepal, Bhirkune Village, Nuwakot District
Varietal: Bourbon, Caturra, Typica
Process: Anaerobic Natural
Altitude: 1250-1350
Tasting Notes: Orange Blossom, Mandarin Jam, Sticky Toffee Pudding

200g bag. Roasted in Toronto, Ontario.

Orders placed by Sunday @ 11:59pm EST will be roasted Monday to Wednesday and shipped as soon as possible. Orders process and ship out within 2-5 business days.

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ORIGIN DEEP DIVE

Nepal’s history with coffee is incredibly young. It goes back to 1938 when an alleged mystic hermit named Hira Giri brought coffee to Nepal from Myanmar. The plants were cultivated, distributed, and consumed locally.

This story is very much still unfolding. With no long-standing generational knowledge, producers rely on shared learning to ensure quality—from the soil and plants all the way through processing.

When it comes to the specialty coffee market, Nepal is still in its early days. A large part of its success is due to Nima Tenzing Sherpa, who has been a pioneer in showcasing what’s possible in this terroir while proving how processing can have a major impact on cup quality.

The industry is still in its early days, but based on the progress it’s made in just a few decades, we can’t wait to see how this story unfolds. The next few years are going to be interesting.

What's exciting about this coffee

The extended anaerobic fermentation has produced something genuinely great — bright citrus sweetness from the mandarin jam and orange blossom notes, with a rich, dessert-like finish that lands on sticky toffee pudding. It's a coffee that surprises you with how elegant and balanced it is given how expressive the processing is. Not loud or overly funky — just beautifully layered.

Godak Farm is still young, and we're watching it grow in real time. Every harvest is a new chapter, and with Nima continuing to fine-tune the processing, we think the best is still ahead.

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