All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Loas may be a newcomer to the specialty coffee scene, but the country has a long history of producing Arabica coffee since 1920. Majority of the Arabica coffee is grown in the southern region, The Bolaven Plateau, formerly an active volcanic region 16 million years ago. Its climate, with plenty of rainfall between March and October mixed with the rich red volcanic soil, makes it well-suited for growing coffee.

The Bolaven Plateau Coffee Producers Cooperative (CPC) was created in 2007 with the support of the Lao government. The CPC was established to enhance the quality of life of Lao coffee smallholders by educating on sustainable production, direct trade, and technical support. The CPC is made up of 928 smallholder farmers, each with an average of 12 acres of plantation land. They are committed to ensuring fairness and stability within the coffee industry by guaranteeing minimum prices for coffee and promoting equal treatment for all members.
Laos exports most of its coffee through ports in Vietnam and Thailand due to its landlocked status. However, organizations such as CPC are working towards increasing visibility and preventing the smuggling of Lao coffee across borders. By doing so, the aim is to ensure that Lao coffee is sold rightfully with reference to Laos.

Variety: Typica, Catimor
Process: Washed
Region: Bolaven Plateau, Southern Laos
Altitude: 1,300 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.