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.
I like coffee dancing in my mouth. I wanted to give the Elephant Express a sharp, wild taste with a great finish.
The Elephant Express is a coffee designed with the idea of an espresso tasting, as its name suggests.
This name refers to Lao history, with Laos being located on the ancient kingdom of Lan Xang, the "country of a million elephants". This coffee also makes a nod to Laos' historic coffee culture in its composition.
It includes the three varieties of arabica produced on the plots of the Bolaven plateau. If it is through the Robusta that coffee culture has been introduced historically in Laos, the transition to Arabica has been decisive in establishing a qualitative approach. Thus, the first variety introduced is Catimor, known for its resistance to disease and its good adaptability. The Typica, and more recently the Caturra, are a significant step forward for the development of coffee cultivation on the Bolaven plateau, a region now recognized on the world stage.
The Farmer Group of the House practices three methods of processing grains (washed, natural and honey method), which allows many combinations. The special feature of the Elephant Express is the presence of a touch of washed robusta, which gives a very surprising coffee.
Stephen likes to confuse tasters with his difficult-to-characterize recipes.
It is both the presence of a touch of robusta and the personal roasting of the roaster that give this coffee a powerful but pleasant taste. It fits perfectly with Stephen’s philosophy of offering non-consensual coffees so that every consumer can find a coffee he really likes.