Come experience coffee in all its forms!

plant - prune - cultivate - harvest - pulp - wash - dry - roast - drink

join us for a 5-day, 4-night “from seed to cup” coffee experience

This program is designed to give you hands-on experience in every aspect of coffee cultivation and processing while you support local farmers to harvest and care for their coffee in the Himalayas.

No experience required, but we encourage farmers, baristas and coffee aficionados to join!

5-Day sample Itinerary

Day 0, February 4th (or earlier): Arrive in Kathmandu, Nepal. Spend one night (or more) in Kathmandu. Explore local cultural and historical sites.

Day 1, February 5th: Meet the Conscious Impact team and other program participants in Kathmandu at 8am to travel to the project site (4-6 hours). Once you arrive, you will receive lunch, a tour of our camp, orientation, a sunset walk and dinner by 7pm.

Day 2, February 6th: Enjoy a morning “Community and Projects Tour” during which you will explore Takure, be introduced to the Conscious Impact projects, visit the nearby town of Nawalpur and meet local community members. After lunch, you will begin the Seed to Cup experience with a short theory class and then time in our nursery planting coffee seeds.

Day 3, February 7th: We begin this day by carrying coffee saplings from our nursery to a farm where we will learn to plant and care for the trees. This includes digging a hole, carrying compost, collecting leaves, planting trees and watering. After planting, you will learn the basics of pruning and tree care. In the afternoon, you will get to harvest coffee! We will show you how to select ripe red cherries and carry the harvest to our processing facility.

Day 4, February 8th: In the morning, we will head straight to the Coffee Co-op processing facility for an introduction to small-scale coffee processing. You will learn how to conduct a “float test” to ensure quality, operate the pulping machine, wash, ferment and dry the parchment and identify when the coffee is ready. This will include discussions of theory and practical hands on processing experience. In the afternoon, we will return to our camp to roast coffee! Each participant will have the chance to practice at-home roasting techniques to get light, medium and dark roasts. And then, of course, we will taste it all! :)

Day 5, February 9th: After a delicious breakfast (including more local coffee), you will pack your bags and depart back to Kathmandu by 9am, arriving in the city by 2-3pm. You can spend a few nights in the city, visit other places in Nepal or return back home. There are many great hikes and tourist activities in the region if you are interested.

NOTE: The exact itinerary is always subject to change as the needs and schedules of the local farmers change. We thank you in advance for your understanding and flexibility.

Since 2016, Conscious impact has planted, harvested and processed hundreds of kgs of coffee alongside local nepali farmers

Every year, from January - March, farmers from across the region bring their freshly roasted red cherry to our processing center, and we invite you to be a part of the process.

After 8 years of planting and caring for coffee trees, the fruits of the labor are being harvested and processed right here in the foothills of the Himalaya. For local farmers, coffee is not only a great cash crop, but the trees support soil regeneration, forest conservation and local climate. All of the coffee grown by farmers in collaboration with Conscious Impact is organic and all processing is done locally in small batches. We invite you to come learn and share your knowledge with our farmers as we process coffee, from seed to cup.

Photos from our previous SEED TO CUP EXPERIENCES…

Kumari Bomjan and Greg “Shiva” Robinson

With 7 years working side-by-side to grow coffee in the Himalayas, Shiva and Kumari are a powerful, inspiring and experienced duo, capable of introducing you to all of the best practices, and challenges, of growing, processing, roasting and drinking your own coffee.