We have only offered coffee from Laos once, and it is Brazil-like in flavor characteristics in many ways. Low acidity, mild intensity, and greenish, slightly vegetal notes are expected. For the lot of Laos Paksong Hills we offered, we found these notes: Flavors of raw sugars and walnut play off each other and are held together by mild, tea-like acidity. Sweetness is bumped up a notch as the cup cools, and the coffee finishes with faint notes of cacao nib and raw tobacco off in the distance.
The main coffee farming area for Arabica coffee in Laos is the Bolaven Plateau. It is located in the area known as Paksong. Not only does its soil serve as the reason for coffee production, but so does its higher altitude of 800 to 1350 meters and cool climate. You can read more about Laos green coffee and link to photos on the Laos Coffee Library page.
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