Bolaven Plateau

Bolaven Plateau Coffee: Volcanic Heart of Laos The Bolaven Plateau, spanning Champasak, Sekong, and Attapeu provinces in southern Laos, is the country’s primary coffee region, producing nearly all of Laos’s beans. Introduced during French colonial times, coffee here has become both an economic lifeline and a cultural emblem.  Regional Highlights  Altitude: 1,000–1,300 meters, with cool temperatures ideal for Arabica.  Soils: Rich volcanic soils that impart depth and complexity.  Production: Roughly 75% Robusta and 25% Arabica, with Arabica increasingly sought after by specialty roasters.  Farming: Smallholder and cooperative systems, often shade‑grown and biodiversity‑friendly.  Flavor Profile  Arabica: Medium body, mild acidity, with citrus brightness, floral notes, and chocolate undertones.  Robusta: Strong body, earthy depth, with nutty and bitter‑chocolate flavors, often brewed locally with condensed milk for traditional Lao coffee.  Cultural Identity   Coffee from the Bolaven Plateau is deeply tied to Lao heritage. Locally, strong Robusta brews are enjoyed sweetened with condensed milk, while Arabica beans are increasingly exported to global specialty markets. The plateau’s volcanic terroir gives Bolaven coffee a distinctive profile that sets it apart in Southeast Asia.