A single-origin Geisha varietal from LuLaLao XiengKhouang Farm in XiengKhouang province, Laos, grown at 1,300-1,500 meters altitude. This coffee is produced by Masahito using natural processing with an extended 70-day fermentation period in the region's cool climate. The extended fermentation creates tropical fruit sweetness with lactic acid brightness, jasmine and bergamot florality, peach notes, and a creamy texture with subtle honey undertones that persist through cooling.
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.
