David recently chatted with Global Coffee Report magazine about why he loves sourcing unique coffees such as our Limited Harvest Mt Everest from Nepal, and why it is so important to the business values of Bun Coffee since he started back in 2005.

Please see a small extract below, or download the full article here.

David Kennedy of Bun Coffee in Byron Bay, Australia. With more than 30 years of experience within the coffee industry, he says he rarely encounters a single origin that ticks as many boxes as Nepalese coffee.

Beyond a superior flavour profile, Kennedy says the coffee aligns with his own ethical and sustainable ethos – and it’s certified organic.

“Not only are they great people to deal with but it’s also a great coffee, and it fits in with our ethos of being sustainably grown. It helps the communities around where they grow it and it’s a beautiful coffee to drink as well,” he says.

The processing methods used on Bun Coffee’s Everest Supreme single origin are straightforward: it’s washed using water that comes from a river that’s fed by the Himalayan snow melt.

“The processing methods fits into that classical coffee flavour,” says Kennedy. The Everest Supreme single origin is sourced from an estate about 75 kilometres north of Kathmandu, and is grown at an elevation of 610 metres, alongside the Trishuli River in the Ganesh Himal mountain range.

Above all, Kennedy notes that sustainable practices are the main appeal of Nepalese coffee.

“They also work with the International Centre for Integrated Mountain Development, which works to fortify agriculture in the region – not just Nepal. They aim to help people with agriculture, to grow sustainably, and to help the environment and the people that are growing the products,” he says.

“It’s really good for us to be able to work with someone like that.”