Yellow Caturra from Phouthon Farm in Salavan Province, Laos, grown at 1,100-1,200 meters altitude. Processed using anaerobic natural fermentation, where cherries are fermented sealed for 70 hours, then dried on beds for approximately 1.5 months. Features white floral notes reminiscent of lily and champagne, with dried fruit character (pear, mango) and chocolate mousse sweetness in the finish.
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.
