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In recent years。 Strongly communist Laos has opened up to grow coffee to replace opium poppies.

At present, the most important agricultural resources in Laos are wood and coffee.

Laos is a landlocked country on the Indochina peninsula. The territory is mostly mountainous and hilly.

The highest topography is known as the roof of Southeast Asia.

The Mekong River runs through the country from north to south. There are several small plains along the coast.

It rains all year round. The annual rainfall is 2200-3500 mm. Tropical and subtropical climate "Laos Dilta Coffee Manor AA selected Champion beans"

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Cooking method of coffee beans in Laos: siphon

In terms of taste, smooth, in the right temperature when the entrance, no sip, is really a simple feeling. The sour feeling will not have the exciting feeling, the price also can be regarded as the common people. There is a feeling of sweetness after the coffee has been swallowed completely.

The earthy taste is a little obvious, but it will not be too obvious to drink. The editor classifies it in the simple feeling very abstractly. You won't get used to it at the moment of entrance, because it smells like soil. The tip of the tongue is insensitive to this bean. But the root of the tongue has a lot of feeling.

Perhaps it is because of the popularity of Vietnamese coffee that people forget the existence of Lao coffee, but on the sunny and warm Borofen Plateau, Arabica coffee of the highest quality in Southeast Asia is indeed produced. Laos' special volcanic geology and climate have created Laos coffee with excellent flavor.

Arabica coffee here, with Mantenin's unique "heavy taste", full-bodied also with a rich and lively sense of movement.

Arabica coffee wine has monopolized the cultural and artistic salons of French aristocrats for more than 300 years since the Turkish ambassador offered the first cup of coffee to French Emperor Louis XIV in 1669.

In 1930, French aristocrats planted the first Arabica coffee tree in Laos Borofen volcanic plateau, and also planted the noble quality of French aristocratic coffee.

The Boloven plateau, located in Chambasai province in southwestern Laos, is the coffee kingdom of Laos, where 95% of the country's coffee is produced.

Coffee can be seen in streets, small shops and even vegetable markets.

The mild climate, moist air and nutrient-rich volcanic soil make the land a paradise for coffee growers and is considered the most suitable place for coffee growers in Southeast Asia. The best volcanic ash geological soil, coupled with the best water moisture in forest countries, coupled with pure natural organic cultivation, become the gene of the best Arabica beans.

In Laos, Arabica and Robusta coffee are grown. Originally all coffee grown in Laos was Arabica, and then because of the disease, about 80% of it was converted to Robusta, and now, like Vietnam, Arabica coffee is being replanted.

Pick coffee beans

Cultivation of coffee plants in natural pollution-free primeval forests

Manual picking

Only ripe fruit is selected during harvest, and the complex wet washing method is used to process the fruit.

When picking Arabica beans, use hands to twist them one grain at a time. Pick only ripe fruits in bright red, not green (immature) or dark brown (rotten).

Generally speaking, coffee trees will bear beans after two or three years of growth and can be picked in four years. After that, the coffee fruit can be produced every year, and it will take 15 to 20 years to replace the new coffee tree.

Delicate and complex body and rich taste, with citrus fruit and floral aromas in the finish, with hints of chocolate sweetness. The taste is fresh and mild.

Laotians also like to pour coffee into a glass mixed with condensed milk, and then have another cup of green tea. Casually walk into a cafe on the street of Pakistan and let the fragrance of coffee be released slowly and surround you.

It appears in the cup with a gentle and bright posture, extremely soft, gentle and refreshing wind by the Mekong River.

First of all, the mouth is a slight acidity, more is a balanced sweet and sour, perfect harmony in the mouth, there will be sweet syrup after drinking vaguely reverberating. Take a sip, delicate as silk. The tiredness dissipated in the mellow aroma of the coffee.

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