Speciality Coffee surrounded by breathtaking waterfalls.
- Around 1915, the first coffee trees were planted by the French colonists in Laos, unfortunately without success.
- After further experiments with Arabica and Robusta plants from Saigon’s botanical gardens (Vietnam) the first successfull harvest was in the 1930s.
- The production volume fluctuated through the Great Frost in 1949 and the resulting coffee rust, but also through the subsequent Vietnam war.
- With the end of the war and the relocation of many families to the fertile and productive Bolaven plateau in the province of Champasak, the coffee business recovered.
- At an altitude of 1,150 – 1,300 m, today approximately 25-30,000 tons of coffee per year grow under ideal cultivation conditions.
- The No. 22 of coffee producers cultivates 65% Robusta and 35% Arabica.
- Over the past 25 years, development agencies and the Lao government have been working with farmers to grow more Arabica, as it brings farmers double the price.
- The AGPC coffee cooperative, which includes 1,800 families, helps farmers to earn fair prices for their coffee, to increase the quality and to promote organic cultivation, as well as to prevent child labor.
- This is important because 60% of the inhabitants of the Bolaven Plateau live under the poverty line.
- The Arabica specialty coffees are known for their middle body and a combination of light citrus and floral tones.
- If you want to make a trip to a coffee plantation, including a workshop, you can register here.
☕ Traditional Preparation
- When roasting, tamarind seeds and sugar are added to the beans – which gives the coffee a sweetish sour note and makes it black when brewing.
- The coffee is boiled, then filtered through a cloth filter into the glass with 2 teaspoons of condensed milk on the glass bottom.
- Stir well before drinking.
- Without condensed milk and sugar, a kąa-féh dąm is ordered, without sugar a baw sai nâm-tąan.
- Òh-lîang is ice-coffee with sugar and condensed milk.
Attention! Make sure to order a coffee Lao on the spot, otherwise you might get Nescafé in your cup 😉