Yellow Caturra from Phouthon Farm in Salavan, Laos at 1,100-1,200m altitude. This coffee undergoes an Anaerobic Honey Process, combining anaerobic fermentation with honey processing techniques. The beans feature tropical fruit aromas with depth, followed by white floral notes reminiscent of lily and coffee flowers. Brewed at approximately 90°C to highlight the clean acidity and complexity from the dual processing methods.
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.
