Editorial sacred-geometry illustration for Nepal Sindhupalchowk Paachpokhari Co-Ferment, not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for Nepal Sindhupalchowk Paachpokhari Co-Ferment; not a documentary photograph

Editorial illustration

🇳🇵Nepal · Sindhupalchowk

Nepal Sindhupalchowk Paachpokhari Co-Ferment

Roasted by Onyx Coffee LabRoaster's website

CO-FERMENTED

TagsNepal Sindhupalchowk Bourbon Caturra Washed Light roast Dark Chocolate Arabica Single origin Onyx Coffee Lab Independent

🇳🇵NepalWashedLight roast

Brand

Onyx Coffee Lab

Roaster website

Visit website

Country

🇳🇵Nepal

Region

Sindhupalchowk

Town

Paachpokhari

Farm / Station

—

Farmer / Producer

Paachpokhari smallholder farmers

Species

Arabica

Type

Single origin

Grade

Not specified

Variety

Bourbon and Caturra

Process

Roast

Light

Tasting notes

Pomegranate, Lychee, Pomelo, Dark Chocolate

Fermentation

Mixed fermentation: 60 hours in a tank, followed by an additional sealed-tank stage under pressure with inoculants; the second-stage duration, inoculant and fruit identities are not disclosed.

Drying

Raised-bed dried after depulping and channel washing.

Product page

Roaster's site

Date reviewed

—

Why some details are blank

farm idOnyx identifies smallholder farms around Paachpokhari but does not publish individual farm names or a processing station for this lot.
individual producersThe collective smallholder identity is verified, but the participating growers’ names are not published.
variety idThe lot contains both Bourbon and Caturra, while the data model accepts one linked variety; no single variety is asserted.
harvest yearOnyx publishes February as the harvest season but not the year.
fermentation detailsThe initial 60-hour tank stage is published, but the second-stage duration, fruit identities, inoculant and additional vessel details are not.
gradeNo formal export grade is published.
public sentiment ratingThe independent exact-name catalog provides no tasting review or numerical cup score; Onyx’s first-party score is excluded.

Spotted an error? Report a correction →

The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

01
The name on the bag
Nepal Sindhupalchowk Paachpokhari Co-Ferment
Named on the bag
02
The brand
Onyx Coffee Lab
Documented
03
The roaster
Onyx Coffee Lab
Documented
04
The variety
Bourbon and Caturra
Named on the bag
05
The farm
Not disclosed
Not disclosed
06
The farmer
Paachpokhari smallholder farmers
Documented
07
The region
Sindhupalchowk
Documented
08
The country
🇳🇵Nepal
Documented

From the producer

Onyx attributes this lot to smallholder farmers cultivating steep terraces around Paachpokhari in Sindhupalchowk. The coffees reached Onyx through the School of Coffee Beans, a producer-led initiative focused on agronomy, selective harvesting, processing and shared milling access; individual growers and farms are not named.

From the roaster

Onyx Coffee Lab highlights this coffee as an innovative, experimental lot from a frontier origin that focuses on quality over production volume.

Why this coffee is noteworthy

A rare 25-pound experimental lot from Nepal’s emerging specialty sector, combining a documented two-stage inoculated washed co-fermentation with collective smallholder provenance.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

Community-grown coffee

Onyx identifies Paachpokhari smallholders collectively; individual growers and farms are not published.

Two-stage fermentation

Onyx discloses an initial 60-hour tank fermentation followed by an additional sealed-tank fermentation under pressure with inoculants. The second-stage duration, inoculant and fruit identities are not named.

Washed and raised-bed dried

After fermentation, the coffee was depulped, channel washed and dried on raised beds.

What was added?

Onyx describes a mixed-fruit co-fermentation with inoculants, but does not disclose the fruit or inoculant identities.

What wasn't added?

No post-roast flavoring, single-farm identity, individual producer, second-stage duration, harvest year, original tasting score, or public sentiment rating was inferred.

Why it matters

The profile now connects the documented collective producer while preserving the distinction between intentional fermentation inputs and unverified details.

What you might taste

Onyx lists pomegranate, lychee, pomelo and dark chocolate. These are roaster notes, not this site’s tasting observations.

Sources for these process claims

· https://onyxcoffeelab.com/products/nepal-sindhupalchowk-paachpokhari-co-ferment
· https://onyxcoffeelab.com/pages/brew-guides

Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

What the internet is saying

WE FOUND 1 RELEVANT PUBLIC SOURCES

AI-synthesized from publicly available information retrieved 2026-11-09. This is research, not our original tasting review.

0 of 1 sources discuss this exact coffee. The rest provide context about the farm, producer, variety or roaster — and are labeled "Context" below. BeanHoard was checked as an independent exact-name catalog and availability source. It records the 56 g/$11 and 283 g/$50 variants but does not publish a tasting review or rating. Onyx’s first-party cup score was excluded, so no public sentiment rating is calculated.

Context from the roaster, farm or producer

One independent exact-name catalog source confirms the product, process, package options and sold-out status, but provides no qualifying hands-on tasting review or numerical cup score.

If you like this…

Try these next →

Archive: Honduras Maria Baide

POSSIBLE MATCH

Honduras · Parainema · Washed

Availability not recently verified

Red Apple, Yellow Peach, Dark Chocolate

Why it's similar

same process · shares Dark Chocolate

2026 Ruarai; AA Separation - Kenya

POSSIBLE MATCH

Kenya · Field Blend · Washed

Listed sold out · checked 2026-10-10

Rose Hips, Pomegranate, Candied Grapefruit

Why it's similar

same process · shares Pomegranate

Archive: Kenya Kamwangi

POSSIBLE MATCH

Kenya · Field Blend · Washed

Listed sold out · checked 2026-10-20

Mango, Orange, Dark Chocolate

Why it's similar

same process · shares Dark Chocolate

2026 Dwight Aguilar Masias; Finca Nueva Alianza, Red Gesha - Peru

POSSIBLE MATCH

Peru · Gesha · Washed

Listed sold out · checked 2026-11-06

jasmine, lychee, honeydew

Why it's similar

same process · shares lychee

Suggestions are selected from recently updated, published coffee profiles sharing documented origin, farm, producer, variety, process or tasting notes. This is a bounded discovery sample, not an exhaustive catalog ranking; availability is only a dated source observation.

Nepal Sindhupalchowk Paachpokhari Co-Ferment

FROM THE BAGBACK TO THE LAND.

WHAT DID THEY ACTUALLYDO TO THIS COFFEE?

In the database. Not tasted. Not scored.

What the internet is saying about this coffee

Try these next →

Your coffee interests. Every section.

FROM THE BAG
BACK TO THE LAND.

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?