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From Nhot Ou, a district in the far north of Laos where the land climbs toward the Chinese border. Smallholder farmers grow Typica and Catimor here between 800 and 1,350 metres, high enough that the cherries ripen slowly and the beans come in dense.
Washed and dried with care, it cups quiet and round. Cocoa first, then caramelized sugar, with a roasted peanut note underneath and a silky, low-acid finish. It is the kind of coffee that doesn’t ask anything of you, and it is just as good cold as it is hot.
We taste: Cocoa · Caramelized Sugar · Toasted Peanut
Region: Nhot Ou, Northern Laos
Producers: Smallholder farmers
Variety: Typica, Catimor
Process: Washed
Altitude: 800–1,350 MASL
Roast: Medium
Best for: Drip · Cold Brew · Espresso
From Nhot Ou, a district in the far north of Laos where the land climbs toward the Chinese border. Smallholder farmers grow Typica and Catimor here between 800 and 1,350 metres, high enough that the cherries ripen slowly and the beans come in dense.
Washed and dried with care, it cups quiet and round. Cocoa first, then caramelized sugar, with a roasted peanut note underneath and a silky, low-acid finish. It is the kind of coffee that doesn’t ask anything of you, and it is just as good cold as it is hot.
We taste: Cocoa · Caramelized Sugar · Toasted Peanut
Region: Nhot Ou, Northern Laos
Producers: Smallholder farmers
Variety: Typica, Catimor
Process: Washed
Altitude: 800–1,350 MASL
Roast: Medium
Best for: Drip · Cold Brew · Espresso
