Description
This coffee lot comes from the district of Nhot Ou, just over the border from China and close to the headquarters of Torch coffee. It is a small holder aggregate from land located between 1,000 and 1,350 meters above sea level, a range that promotes slow ripening and good bean density. Located in Northern 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. A mix of strains: 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, they grow both Arabica and Robusta but this offering is strictly Arabica. In specialty coffee, high-altitude Arabica has gained popularity due to its smooth, floral profile.
Tasting notes: A clean and balanced cup, with a medium body, lower acidity and a silky texture. It features a pleasant, smooth, and well-balanced citrus acidity balancing with a nutty/chocolate dark tones with some herbal/spice accents. From medium to dark, the predominant flavor is chocolate, accompanied by sweet caramel/burnt sugar notes and a subtle aroma of roasted nuts (peanut). Light floral notes and subtle herbal/spicy nuances are also present, reminiscent of black tea on a pretty nutty base note. A smooth and sweet coffee, neither acidic nor bitter, with a round and balanced flavor profile, ideal for any brewing method.
Roast notes: This coffee achieves its best expression with a medium to medium-dark roast. With a medium roast, the sweetness and nutty aroma are clearly perceptible, along with a slight freshness and a subtle semi-sweet chocolate flavor. A darker roast adds more body and spicy notes to the flavor profile. A roast close to the second crack point produces a more robust cup with smoky notes; however, it’s important to control the roast to avoid bitterness. This washed coffee, easy to roast and consistently high-quality, is ideal for both brewed coffee and espresso.
We recently befriended Torch Coffee Labs, who is about as connected to Asian coffee as you can get. They run education and coffee certification labs throughout Asia and have recently begun putting together specialty regional chops in Laos which we thought make a perfect addition to our offer list.
