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. Careful post harvest processing enable us to obtain the best beans which we roast with care to serve the best 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. This honey process Italian Roast, resulting from the combination of the strong taste of robusta to the elegant aroma of arabica, delivers, a dark chocolat flavor.
In addition, ‘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 Process” occurs when the beans dry. Thereafter, fermentation takes place which adds some acidity.
Profil Honey Process – Italian Roast: A strong body cup, on the edge of bitterness reveals a complex sharp taste of this rare special blend.
THIS COFFEE IS ORGANIC
For instance, our processing follows the strict organic IFOAM requirements:
- Health: We do not use chemical fertilizers or pesticides.
- Ecology: Respecting ecological cycles and balances in nature is one of our objectives. We reuse and recycle materials to improve the quality of the environment.
- Fairness: Fairness and respect for all parties, i.e. from farmers and workers to final consumers.
- Care: To protect the health and well-being of present and future generations as well as the environment.