Lao Khmu Paksong

This coffee is truly a labor of love by a small group of Khmu families, who were resettled in the South of Laos with nothing to their name. While working on major plantations, they saved to each buy a hectare of land in Paksong to grow coffee, dreaming of learning how to process well, making more money on their crop, and selling a coffee that would make them proud. After several years of experimenting in their village with the honey process, they now pick only the ripest cherry, ferment it overnight in fruits, stir it every 30 minutes for the first week, then every few hours for over a month. They have loved these beans well, and hope you love them too.