How did you come up with the concept of opening an exclusive coffee bar in Nepal?

Soon after I arrived in Nepal after completing studies on hotel management some four and a half years ago, I started looking for opportunities where I could use my expertise. I soon accepted job in a five star hotel but the work did not fascinate me. Then I started conducting market surveys on business that I could set up on my own. After a quick research, I realized that Kathmandu had everything, ranging from hotels, restaurants, pubs and clubs, and the concept of 'eating and dining out' was also there. But what I felt lacked was a proper coffee shop with a homely atmosphere where people could meet, hang out and socialize. Assuming that this concept was unique and would sell, I and a friend of mine started a new venture, known as Himalayan Java today.

Coffee and Nepalis, these two words do not seem to be a perfect match. How difficult was in the initial phase to introduce this hot beverage in the market?

Everyone knows that local hot beverage market is dominated by coffee. There are people who drink 10 cups of tea everyday but never prefer to take a sip of coffee. It was even more difficult for Himalayan Java to introduce coffee as an alternative to other hot drinks, as most of the locals were not aware about its real taste. Initially it was a challenging job. But slowly people started visiting my place and these people, who grew fond of the coffee that we sold, started inviting others and soon the numbers multiplied. In fact my business grew by word of mouth and I would like to thank all my customers for helping the Java to promote its business.

Where does Himalayan Java get the beans from?

As one of the main objectives of Himalayan Java was to promote Nepali coffee, we have been using locally grown coffee at the restaurant since the establishment period. We derive beans from the plants collected from various parts of the country and then roast and grind it. The flavor and smell of this kind of coffee grown in Nepal is usually strong and is considered as one of the best in the world. But unfortunately its pungent flavor, which is savored by many foreigners, was despised by many local clients in the initial days.

Do you have plans of entering coffee farming sector in future?

Yes, we have that in our itinerary. We are mulling over entering the sector in a few years time. We do have knowledge about farming and its techniques but due to the country's situation, we have not been able to start the venture. But in the meantime, we have been holding discussions with various sectors and have been laying groundwork required to start the new business.

Do you have plans of extending Java to other places inside Kathmandu?

We have already extended branches of Himalayan Java to Kathmandu Guest House in Thamel and one near Lincoln School in Ravi Bhawan. We are planning to expand the outlets to other parts of Kathmandu as well. Besides, we have also established an exclusive lounge bar called J Bar behind Java, a restaurant called Courtyard in Kamaladi and Jeans Caf? in Basantapur. We are also planning to open a sports bar in Kathmandu by the end of December this year.

Could you tell us something more about the prospects of Nepali coffee?