Description
This coffee lot comes from the Bolaven Plateau, a volcanic plateau encompassing the areas of Champasak, Sekong, Salavan, and Attapeu. The cool microclimate, regular rainfall, and mineral-rich volcanic soils promote a consistent cup. Farms are typically located between 1,000 and 1,350 meters above sea level, a range that promotes slow ripening and good bean density. Located in southern Laos, this coffee has a clean and balanced profile typical of the washed process; it works well with filter methods and as a classic espresso. It has a medium body, moderate acidity, and a crisp finish depending on the roast level.
Production is based on small farmers organized into cooperatives and local projects. The Bolaven Plateau Coffee Producers Cooperative (CPC) brings together producing families and offers traceability and processing benefits; initiatives such as Jhai Coffee have promoted specialty practices and community work in Paksong.
Typica and Catimor (including lines originating in Yunnan) are common in the region, selected for their adaptation and yield. Coffee is typically grown under moderate shade, with selective hand-harvesting at peak ripeness.
Laotian coffee was introduced to Laos during the colonial era, and the Bolaven Plateau accounts for the majority of the national production, a blend of Arabica and Robusta. In specialty coffee, high-altitude Arabica has gained popularity due to its smooth, floral profile.
