This single-origin coffee comes from LuLaLao Paksong Farm in Champasak province, Laos, at 1,200-1,350 meters altitude. The Typica variety undergoes Anaerobic Natural processing, where cherries are fermented in sealed tanks for 78 hours, then dried on beds for approximately two months. The coffee is noted for its fruity character and smooth mouthfeel.
lulalao coffee operates a roastery in Luang Prabang, Laos, managing the complete production chain from its own farms in Paksong and Xiangkhouang through processing, roasting, and extraction. The operation is run by Japanese specialists dedicated to developing Lao specialty coffee, working with Geisha, Typica, and Catimor varieties grown across southern and central Laos. Roasting is done in small batches with computer controlled temperature management, and each coffee is accompanied by an origin card detailing its source, processing method, and flavor profile. lulalao represents a rare vertically integrated model in Southeast Asian specialty coffee, connecting Lao terroir directly to the cup.
