The beans we roast come from our own plantation and our neighbouring farmers. The coffee trees grow under the best conditions: cool climes of the Bolavens plateau (1000-1200m alt.), volcanic fertile soil, shade cover. The healthy cherries produced are handpicked by 3 rounds. Then, careful post harvest processing enable us to obtain the best beans which we roast with care to serve the best Honey Process cup in our coffee shops, Café Sinouk , as well as in many other restaurants and hotels. We also welcome all coffee lovers to visit our coffee learning house and share our passion for Lao coffee. So, Honey Process Method pure Arabica brings out a good balance between a winey taste and elegant nut-like aroma.
‘Honey’ in coffee processing refers to the Mucilage, a syrupy and sugary substance that cover coffee beans. Mucilage is found in most fruit.
The “honey treatment” occurs when the beans dry. Thereafter, fermentation takes place which adds some acidity
THIS COFFEE IS ORGANIC
For instance, our processing follows the strict organic IFOAM requirements:
- Health: No use of chemical fertilizers or pesticides.
- Ecology: Respect cycles and ecological balances in nature. Reuse, recycle materials to improve environmental quality.
- Fairness: Equity and respect to all parties from farmers and workers to consumers
- Care: Protect the health and well-being of current and future generations and the environment.