Coffee infused with Tibetan flavors is drawing growing international attention, as emerging brands from Southwest China's Xizang autonomous region bring high-altitude taste traditions to global audiences.

Among them, Nindo Coffee has stepped onto the European stage, using international events to showcase blends inspired by local culinary heritage.

It made a notable appearance at the Paris coffee festival, held from April 11 to 13 in France, marking its second feature at a European event after debuting at a London coffee event last year.

"For us, going global is not about a one-time effort but rather a sustained journey. It's a process that has been unfolding for the past eight years," said Tsomo, the company's founder.

Nindo Coffee's Tibetan-style specialty blend is not merely a collection of coffee with added exotic elements. Instead, it is a reconstruction of taste inspired by Xizang's culinary and flavor traditions, incorporating elements such as salty milk tea and textures found in high-altitude diets, she said.

While Tibetan coffee remains in the early stages of global recognition, this emerging identity offers an opportunity to establish Xizang's presence in the coffee world.

At the Paris festival, Nindo Coffee's offerings impressed attendees not because of their novelty, but because of their distinct flavors. Guests revisited the booth and recommended the coffee to others, demonstrating growing enthusiasm.

To enhance the booth's appeal, the brand incorporated Tibetan visual elements, including incense cloths and opera masks. Together, these sensory details created an immersive experience for visitors, who lingered to learn more about the culture and stories behind the coffee.

Support from the International Culture Association of the Xizang Autonomous Region further boosted its presence, while coffee experts praised the depth of its flavor profiles.

Coffee enthusiasts and experts gathered in Paris and embraced Nindo Coffee's signature salted milk tea dirty blend.

Angie Molina, champion of the World Brewers Cup France 2025, marveled at its distinctive nature. "This Tibetan coffee is incredibly unique — sweet, rich and balanced, and I absolutely loved it."

Nindo Coffee plans to host Xizang's own coffee festival in the future, fostering collaboration between domestic and global coffee brands, as well as holding the Lhasa regional round of the 2026 China Brewers Cup, the official selection channel of World Brewers Cup, to position Xizang within the professional coffee circuit.

The company's efforts come amid a flourishing coffee trend in Xizang, where street-side cafes have grown into hubs for socializing, leisure and work.

Chu Liqun, president of the Xizang culinary, catering, and hotel association, said blending coffee with Tibetan traditions has produced creations such as tsampa coffee and butter coffee, which embody the region's unique heritage, Xizang Commerce Daily reported. These varieties have gained widespread recognition and become cultural emblems of Xizang, Chu said.

Tashi Dundrup, a coffee enthusiast in Lhasa, said Nindo Coffee's appearance at the Paris coffee festival is a positive development.

"It not only introduces Tibetan coffee culture to the world, but also has the potential to attract more international coffee professionals to Xizang for exchange, thereby helping Tibetan coffee truly step onto the global stage," he said.

Contact the writers at palden_nyima@chinadaily.com.cn