This Java variety coffee originates from LuLaLao Sekong Farm in Sekong province, southern Laos, cultivated at 1,100-1,200 meters altitude. The beans are processed using Anaerobic Natural method, where ripe cherries are fermented in sealed, oxygen-free tanks for 78 hours, then dried on beds for approximately 2 months. The result is a full-bodied coffee with prominent dry banana sweetness, complemented by blueberry, mango, and subtle caramel notes with a clean finish.
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.
