Tilottama, 2021
Built for the slow,the curious,and the communal.
A café with worn edges, honest flavour, and room for everyone.
How it started
Two friends with a shared obsession for good coffee and the rhythms of Nepali hospitality decided that Tilottama deserved a place to slow down. Not a chain. Not a franchise. A real café — with worn edges and honest flavour.
The name came from the act itself. Brewing is deliberate. It requires attention, time, and care. Brewstation became a place that demanded the same of its guests — to arrive, to sit, to be present. The first cup was pulled on a grey January morning. A small crowd of curious neighbours stood watching. That crowd never really left.
Today, Brewstation is part of the fabric of Tilottama. We open with the light and close when the last table is ready to leave. Somewhere in between, something happens — conversations start, ideas arrive, and people who were strangers become regulars.
The Ritual of the cup
We source directly from Nepali farms — hills in Palpa, gardens in Kavre — because the person who grew the bean should be part of the story in your cup. Every origin is traceable. Every roast is deliberate.
Brewstation is not just a café. It is a gathering place — a room where ideas arrive with the morning light and linger through the afternoon chiya. We believe in the unhurried cup, the table shared with a stranger, the second visit that becomes a habit.
A good cup of chiya is not about the tea. It is about the time — who you share it with, and why you stayed.
The Brewstation Philosophy
The people behind the bar
Anura
Head Barista
Anura has been behind the bar since the first day. His morning pour-over ritual sets the tone for every shift.
The door is open