How Laos Became a Specialty Coffee Grower in 20 Years

When you taste a cup of Laos coffee today, you’re experiencing the result of two decades of rapid transformation. Over the past 20 years, Laos has developed its coffee production faster than it did in the preceding 80. But how did a country with just 0.25% of global coffee acreage go from colonial crop experiments to exporting high-quality beans to Japan and the U.S.?

In short: Laos coffee has shifted from mass-produced Robusta under French rule to specialty-grade Arabica, with over 14,500 tons of Arabica exported in recent years—half of the country’s total coffee output. Yet quality control remains a work in progress.

The Colonial Roots: French Experiments in Indochina

Laos’ coffee story began over 100 years ago during French colonial rule over Vietnam, Cambodia, and Laos. The French tested various crops—and coffee took off, especially among Vietnamese and Lao farmers. At the time, Robusta dominated. It became the most profitable crop after opium.

Arabica was also introduced then, but it remained far less prominent. Most coffee, mostly Robusta, was shipped to Vietnam and France, with small amounts roasted locally. The local roasting method involved mixing green beans with sugar and a splash of local brandy, then roasting them over a flame.

Modern Production: Small Output, Big Potential

Despite its long history, Laos never joined global coffee cartels like Brazil or Vietnam. Its coffee farms cover just 0.25% of the world’s coffee-growing land. Annual production rarely exceeds 15,000 tons—tiny compared to Vietnam’s 900,000-ton output.

Today, almost all of Laos’ coffee comes from the Boloven Plateau in the south. Though the beans may look similar and are often grouped as one origin, they are increasingly recognised for their unique potential. The country exports both green and roasted coffee to France, Germany, and Poland, with fledgling markets in the U.S. and Japan.

Quality Challenges: No Standardised Grading System

A major hurdle for Laos coffee is the lack of a standardised quality control system. At a meeting in Vietnam organised by the Laos Ministry of Agriculture and Japan’s International Economic Department, Hunla Manivon, vice president of the Laos Coffee Export Federation, stated: “Laos lacks a set of quality management standards.” This remains a key barrier to stronger trade with Japan.

The issue isn’t the beans themselves. According to France’s CIRAD coffee research centre, Laos produces some of the best coffee beans in the world. The problem is managerial: there’s no official classification or grading system for growing regions or bean quality. That’s an administrative gap, not an agricultural one.

The Human Side: Coffee as Livelihood

Coffee farming supports around 23,000 Lao families. The Laos Coffee Export Federation includes 29 companies that export over 10,000 tons of coffee annually. In recent years, the share of higher-value Arabica in exports has risen—from just 500 tons out of 14,500 tons last year to nearly half of total output.

This shift toward Arabica reflects both market demand and Laos’ potential to produce high-quality specialty coffee. With better grading, consistent processing, and international quality benchmarks, Laos could solidify its place in the global specialty market.

Frequently Asked Questions

When did coffee first come to Laos?

Coffee was introduced to Laos over 100 years ago during French colonial rule, when the French experimented with various crops in Vietnam, Cambodia, and Laos. Robusta coffee quickly became the dominant crop, thriving among local farmers.

What type of coffee is mainly grown in Laos?

Laos initially grew mostly Robusta coffee, but Arabica was also introduced during the colonial period. Today, Arabica makes up an increasing share of production, with over 14,500 tons of Arabica exported in recent years, accounting for nearly half of the country’s total coffee output.

Where is coffee grown in Laos?

Nearly all of Laos’ coffee is grown on the Boloven Plateau in the southern part of the country. Though labelled simply as Laos coffee, most beans originate from this high-altitude region.

Why is Laos coffee not well known internationally?

Laos coffee has historically lacked a standardised quality control and grading system. Without official classifications for regions or bean quality, it’s been difficult to establish a strong international reputation, despite producing high-quality beans according to research from France’s CIRAD.

Who buys Laos coffee?

Laos exports coffee to France, Germany, Poland, the United States, and Japan. Around 29 companies are involved in exporting more than 10,000 tons of Laos coffee each year, with Arabica making up an increasing portion of those exports.

How much coffee does Laos produce?

Laos produces less than 15,000 tons of coffee per year, which is less than 0.25% of the world’s total coffee-growing area. This is much smaller than major producers like Vietnam, which produces around 900,000 tons annually.

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