In two decades, the Lao Mountain House has given coffee new horizons by showing initiative and choosing the path of roasting at origin. Its coffees are characterized by the primary desire of establishing a true Laotian coffee culture.
The coffee plots, spread over two villages, are located on the upper part of the Bolaven Plateau, at 1200-1300 meters above sea level, benefiting from a humid tropical climate ideal for growing coffee.
Historically, Laos has focused on robusta coffee cultivation, still accounting for the majority of domestic production. The estates of Lao Mountain have also made the choice of growing Arabicas. After the Catimor, a variety first introduced for its resistance to diseases, the Typica was added in 2012 after years of experimentation, and more recently the Caturra, a natural variety of Bourbon. All crops are grown in certified organic farming.
He moved to Laos in 1998, and faced with the impossibility of finding good quality green coffee to roast, he became interested in its culture. He formed the “Farmer Group” in order to master all the steps of the cup… to the seed. With the help of an organic farming specialist, he worked with the group’s producers to develop arabica varieties, establish good harvesting and processing practices, arming them with modern facilities (washing station, dry mill…). This collaboration provides producers with added value and stability through a sustainable and effective partnership.
He hates standardized, characterless coffees, which appeal to everyone. On the contrary, he seeks to satisfy the taste of each and everyone by constituting different coffees so that everyone finds his or her own favorite. He takes special care in roasting by favoring the imagination like a great chef who cultivates his own garden and offers his own products.
This coffee is an inspiration that highlights Laotian culture. Dedicated to espresso tasting, it exudes surprising flavors and will please all types of coffee lovers.
This coffee is the result of a long transformation of coffee cultivation on the Bolaven plateau. It is the Signature coffee of the House, an harmonious combination of beans of the same terroir but from different preparation methods.