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HomeCoffeesNepal Illam Natural
Nepal

Nepal Illam Natural

Anaerobic Natural Bourbon, Caturra, grown at 1300 masl

Roasted by Onyx Coffee Lab

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Locality & CountryIllam, Nepal✓
Producer—
ProcessAnaerobic Natural✓
HarvestFebruary✓
Altitude1300 masl✓
VarietiesBourbon, Caturra✓
RoastLight✓
Tasting notesblood orange, kumquat, black tea, cacao nib✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • blood orange
    Fruity › Citrus › Orange
  • black tea
    Floral › Black Tea
  • cacao nib
    Nutty/Cocoa
  • kumquat
    not on the wheel

Supply Chain

  1. Locality & Country

    Illam, Nepal

  2. Harvest

    February

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Nepal Illam Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarGACHENGE AATero EthiopiaWichoKenya ThunguriMount Everest Supreme Bio kaufenThageini Natural #1, Nyeri, KenyaSame variety, exploredBourbon2353Caturra3255Similar flavour profileblood orange, kumquat, black tea907Same processAnaerobic Natural776From the same originNepal12More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1300 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability