LCC Roastery

Mild intensity, raw sugars, walnut, cacao, Genmaicha green tea hint, and herbal tobacco in aroma.

Special notes from Sweet Maria’s team: “We’ve had exactly two lots of Laotian coffee in the past 15+ years. Coffee from Laos has had a rough go of edging its way into the world of Specialty Coffee, so to me, the fact that we were able to secure these 8 bags of a solid example of coffee from the region is special in and of itself! “

Though agriculture is one of the main driving forces of the Laotian economy, coffee is not what Laos is known for. Production is low, especially in comparison to neighboring Vietnam, the 2nd largest world coffee supplier.

Most of Laos’ coffee is grown in an area called the Bolaven Plateau, a mountain range that is very near to the Vietnam border, with altitudes averaging 1200 meters, and micro-climates conducive to growing coffee. Part of the slow growth is the staggering amount of unexploded bombs (thought to be in the tens of millions), a bi-product of the Vietnam war. Coffee made it’s way to Laos during the French colonial period in the early 20th C, and has remained a cash-crop for villagers in the Bolaven Plateau ever since.

This coffee is from that region, Paksong village in Champasak to be exact, and is made up of coffee from small farms in and around that area. The coffee is sold to a central mill near Paksong where it is processed. They do fairly intensive grading to cut down on defects in the final sort too.

• Origin: Loas
• Region: Paksong, Champasak
• Altitude: 1200m
• Cultivar: Typica
• Grade: Grade 1
• Processing: Wet Process (Washed)
• Sourcing: Sweet Maria’s