This coffee bursts onto the palette with a bright citrus acidity that is quickly subdued by the enormous sweetness of the bourbon coffee varietal. We get initial sweet notes of caramel and toffee that are joined by earthy and vegetal cacao nibs and dark chocolate notes that transform the sweetness into something more reminiscent of molasses.

This is our first coffee from Laos. Laos grows a considerable amount of coffee, much more in fact than many Central American and African countries we associate closely with coffee production. However, the overwhelming majority of that coffee is robusta and low quality arabica coffee. There has been a concerted effort to cultivate higher quality Arabica in recent years, which resulted in this lovely coffee. It is composed entirely of the legendary bourbon varietal.
This coffee, along with something on the order of 80% of Laotian coffee, is cultivated on the volcanic Boloven Plateau. More specifically, this coffee was cultivated by smallholder farmers located in the Champasak province near the city of Paksong. Champasak was a major hub in the Khmer empire and is home to the Wat Phou complex of temples that are an astounding feat of Khmer architectural prowess and a World Heritage Site. In addition to coffee, the region is also known for its natural beauty and biodiversity.

A 1:14 brew ratio with slightly cooler than usual water of around 198-205°F yields flavorful, well-balanced cups