Dark chocolate and roasted grain on the dry aroma; pronounced bitterness on entry with cocoa, roasted nuts, and woody notes; a heavy body with almost no acidity and plenty of crema; and a finish with a hint of brown sugar.
Buying Tips
Production: Robusta makes up most of Laos's coffee output, used mainly in instant coffee and espresso blends, with much exported to neighboring Vietnam and Thailand
High-grown robusta: Bolaven robusta grows at around 1,000 meters, giving a cleaner cup than typical lowland robusta
Robusta: Roughly twice the caffeine of arabica, with strong bitterness and plenty of crema
Brewing Notes
Espresso: 10–20% in a blend adds crema and punch
Vietnamese phin: Dark roast with condensed milk for a rich, sweet cup