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Lao DELTA AA

The history of the coffee bean industry in Laos can be traced back to the French colonial era before the first century. At that time, the French found that the Borrofen Plateau was located at high latitudes and the soil was rich in minerals to provide an excellent growth environment for coffee beans, so they introduced planting techniques and began to cultivate coffee beans in large quantities.

Unfortunately, not long after the second World War began, the French fled Laos one after another, and the Borofen Plateau became a battlefield. In the next 20 years, the gunpowder left by the war at home and abroad seriously polluted the soil of the plateau, coupled with the fact that Laos regarded coffee as a product of capitalism under communist totalitarianism at that time, resulting in only a small amount of coffee bean production on the Borrofen Plateau.

The Xi Samba family moved to France during the civil war, and it was not until the Lao government gradually opened up private enterprises in recent years that he and his father, a former commerce minister, decided to return to their homeland in 1992 and chose to develop coffee beans into a family business.

Sisumba bought land on the Borrofen Plateau to grow coffee beans and sent the first harvest samples to a coffee research institute in Montpellier in southern France to identify the quality. The results were highly praised, and Sisumba has been determined to enter the top coffee market ever since.

It is difficult to cultivate Arabica coffee beans.

Coffee beans are now the most important agricultural export in Laos, but Arabica coffee beans, which are difficult to breed, account for only 1/3 of the total output.

Laos exports tens of millions of dollars of coffee beans a year, which is still less than Vietnam's billions of dollars, so coffee farmers on the Borrofen plateau strive to "focus on quality rather than weight."

One of the 12 best kinds of coffee in the world

The history of Lao coffee can be traced back to the early 20th century. French colonial rule introduced coffee beans into Laos. Many experts have been sent to assist Lao farmers to improve the planting and baking techniques of coffee beans, thus creating the world-famous Lao coffee. Arabica coffee in Laos is one of the 12 best kinds of coffee in the world. Alan, the owner of the coffee farm run by DELTA Manor in love, donates its revenue to Hope Primary School. The Europeans buy 30% of the revenue from all the raw coffee beans in the manor and give it back to the local public welfare.

Insisting on using natural and organic composting to irrigate his coffee trees, coupled with the huge and full coffee cherries produced by the volcanic geology unique to the Lao bolov plateau of Laos, it is a loving coffee grown by people who are absolutely enthusiastic about this land.

Taste description: the palate is delicate and full-bodied, sucrose-like sweetness is very obvious without acidity, complex aroma, moderate mellow finish with floral aroma.

36 aromas of coffee: blackcurrant, cream, malt, maple syrup, almond, earthy

It is a special country, full of French romance, but the vicissitudes of war. Perhaps it is the essence of the vicissitudes of life that makes it taste fresh and fragrant again.

I. the history of coffee in Laos:

Laos is a region once colonized by France, and the coffee industry in Laos can be traced back to the French colonial era 100 years ago, when the French found that the soil of the Bolaven Plateau Plateau of Laos is rich in minerals and the plateau height provides an excellent environment for growing coffee trees, so the French introduced coffee planting technology and began to plant a large number of coffee trees here.

During World War II, the Borrofen Plateau fell into the baptism of war, and the French left Laos one after another. since then, the Borofen Plateau was caught in the plight of civil strife and external war, and the soil was also subjected to gunpowder cartridge casings. Not only that, but at that time, the communist government of Laos believed that coffee was the product of capitalism, which also led to a sharp decline in the cultivation and production of coffee in Laos.

In recent years, with the gradual opening up of the private industry by the Lao government, Laos coffee has gradually sprung up. Sinouk Sisombat, president of the Laos Coffee Association, sent samples of the first batch of beans harvested from Borophen plateau coffee to coffee research institutions in Montpellier in southern France for quality identification and recognition, which also made Laos coffee stand out in the market.

Second, Lao coffee culture and amorous feelings:

Laos coffee beans have become one of the country's important agricultural exports, and Arabica beans, which are difficult to breed, account for 1/3 of the output.

Laos coffee is mainly family-run small coffee farmers, and the production technology of coffee beans can be further improved; there are few large-scale coffee estates run by enterprises, and its coffee potential needs to be enhanced through cooperation between the government and the private sector, but its coffee flavor is mild and smooth. Appropriate acidity, is a good choice.

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