This Geisha variety coffee is grown at the LuLaLao XiengKhouang Farm in northern Laos at altitudes of 1,300-1,500 meters. It is the first Geisha cultivated in Laos. The coffee is processed using the washed method with ripe cherries hand-picked, rapidly depulped, carefully washed in clean water, then dried using a combination of sun-drying and house drying. The flavor profile features jasmine and white floral aromas with bright, delicate citrus notes of bergamot, lemon tea, lime, and green apple, complemented by white peach sweetness and a clean, transparent 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.
