This coffee is from Phouthon Farm in Salavan province, Laos, at 1,100–1,200 meters altitude. The Yellow Caturra variety is processed using the natural method, fermented and dried for approximately 1.5 months on drying beds. The coffee features rich sweetness characteristic of natural processing with floral notes typical of Yellow Caturra. Flavor profile includes stone fruit sweetness from apricot jam and yellow peach, balanced with pineapple-like acidity, creating a well-rounded cup with depth and complexity.
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.
