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

Editorial illustration

🇳🇵Nepal · Sindhupalchowk

Nepal Sindhupalchowk Paachpokhari Koji

Roasted by Onyx Coffee LabRoaster's website

EXPERIMENTAL PROCESS

TagsNepal Sindhupalchowk Bourbon Caturra Natural Light roast Mango Arabica Single origin Onyx Coffee Lab Independent

🇳🇵NepalNaturalLight roast

Brand

Onyx Coffee Lab

Roaster website

Visit website

Country

🇳🇵Nepal

Region

Sindhupalchowk

Town

Paachpokhari

Farm / Station

—

Farmer / Producer

Smallholder farmers

Species

Arabica

Type

Single origin

Grade

Not specified

Variety

Bourbon, Caturra

Process

Roast

Light

Tasting notes

Mango, Rhubarb, Agave, Fruit Punch

Fermentation

36-hour oxygen-limited fermentation with koji inoculation

Drying

Raised beds and patios for approximately 20 days

Product page

Roaster's site

Date reviewed

—

Why some details are blank

specific producer identityOnyx attributes the lot collectively to Paachpokhari smallholders working through the School of Coffee Beans but names no individual farmer, single estate, or cooperative.
variety idThe exact lot contains both Bourbon and Caturra, while the current schema supports one variety link; neither cultivar was arbitrarily privileged.
harvest year and exact dateOnyx publishes February as the harvest season but not a crop year or precise picking date for this release.
formal gradeThe exact sources reviewed do not publish a formal export grade for this release.
public sentimentNo qualifying independent exact-release tasting score or consumer rating was found; directory and roaster-level indices were kept separate.
owner reviewNo owner tasting observations, approval, purchase record, or score are present, so the profile remains not yet reviewed by us.

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 Koji
Named on the bag
02
The brand
Onyx Coffee Lab
Documented
03
The roaster
Onyx Coffee Lab
Documented
04
The variety
Bourbon, Caturra
Named on the bag
05
The farm
Not disclosed
Not disclosed
06
The farmer
Smallholder farmers
Documented
07
The region
Sindhupalchowk
Documented
08
The country
🇳🇵Nepal
Documented

From the producer

Onyx attributes the exact lot collectively to smallholder farmers around Paachpokhari and says it came through the School of Coffee Beans, a producer-led quality-development initiative. No individual farmer, single estate, or cooperative is named for this release.

From the roaster

Onyx Coffee Lab highlights this coffee as a rare and innovative offering from Nepal, a country that remains a small, emerging origin focused on quality production through cooperatives.

Why this coffee is noteworthy

A 60-pound experimental microlot from an emerging origin, combining whole-cherry limited-oxygen fermentation with koji inoculation. Onyx publishes an 87-point green-coffee quality score, $12.25/lb green cost, A payment-traceability grade, and $3.06/lb import cost; none of these figures is an owner review or independent public rating.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

What was added?

Koji inoculum was deliberately introduced during fermentation; no fruit, spice, flavoring, or other adjunct is disclosed.

What wasn't added?

No named farmer, single estate, cooperative, crop year, exact picking date, formal export grade, owner tasting result, or independent exact-release rating was inferred.

Why it matters

The koji inoculation and oxygen-limited whole-cherry stage make this an experimental anaerobic natural rather than a conventional natural process.

What you might taste

Onyx reports mango, rhubarb, agave, and fruit punch; these are roaster notes, not owner tasting observations.

Sources for these process claims

· https://onyxcoffeelab.com/products/nepal-sindhupalchowk-paachpokhari-koji
· https://cherrybookcoffee.com/coffee/onyx-nepal-sindhupalchowk-paachpokhari-koji
· https://www.spro.so/coffees/3776
· https://www.beanswithbeanie.com/coffee/nepal-sindhupalchowk-paachpokhari-koji-onyx-coffee-lab
· https://www.thebeangeek.com/coffee/nepal-sindhupalchowk-paachpokhari-koji

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

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-11-06) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Beans with Beanie says no ratings, Spro says no reviews, and TheBeanGeek invites the first rating. Cherrybook’s 82 is a preliminary evidence-of-quality index whose sentiment inputs concern Onyx generally rather than this exact release. Spro’s divergent catalog flavor labels were not treated as a tasting review.

Until then, meet the people behind it:

Meet the farmer: Smallholder farmers →

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Nepal Sindhupalchowk Paachpokhari Koji

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?