Cocoa and roasted nuts on the dry aroma; a smooth entry with milk chocolate and caramel sweetness; light herbal and black-tea notes mid-palate; low acidity and a medium body; and a clean brown-sugar finish.
Buying Tips
Region: The Bolaven Plateau in southern Laos received coffee under French colonial rule in the 1920s, and the area around Paksong remains the heart of Lao coffee
Volcanic soil: Weathered basalt forms well-drained, mineral-rich red soils which, with a cool, rainy climate, suit coffee well
Varieties: Arabica here is mainly Catimor, with some old Typica trees remaining
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
Batch brewer: Medium grind, ratio 1:16 for steady chocolate notes