Boutique Inn & Homestay.
Retro coffeehouse.
AUTHENTIC Luang Prabang

Coffee here is cultivated on small farms, where things are still done by hand and in harmony with nature. Supporting healthy farming practices means better tasting coffee, and supporting Lao coffee means supporting our community.

It’s no wonder that Laos is considered one of Southeast Asia’s premium coffee producers, and Northern Laos’ hill tribe communities are hands down the country’s most gifted coffee farmers.

So, how did Laos become a premium coffee producer?

Coffee cultivation in Laos dates back to the early 1900s, when the French attempted to plant Robusta coffee beans in the mountains around Luang Prabang. After several failed attempts, the French successfully set up the country’s first coffee plantation in the Bolaven Plateau, south of Vientiane. With elevation ranging from 800 to 1,350 meters, the Bolaven Plateau’s flat landscape, rich volcanic soils and relatively cool climate, are ideal for coffee production. Robusta, a hardy varietal, can withstand long periods of sun, and the Bolaven Plateau’s high elevation, cool climate and flat topography provided the perfect conditions. Robusta is the backbone of local “Lao Coffee”, a strong thick brew that locals spike with condense milk for a quick pick me up.

In the past two decades, however, Lao coffee growers are planting nuanced and flavorful Arabica varietals. Generally, Arabica thrives in cooler climates with less direct sunshine. The lush forested hillsides of northern Laos are ideal for shade-grown Arabica cultivation.

The steep mountains around Luang Prabang are heavily forested, and the area has long suffered from the detrimental impact of slash and burn agriculture. The re-introduction of coffee here presents a tremendous opportunity for the struggling hilltribe communities and the delicate forest habitat. The majority of our coffee is shade-grown Arabica varietals sourced from traditional Hmong and Khmu villages near Luang Prabang. Planted in the forest or under fruit trees, shade-grown coffee protects the forest ecosystem and wildlife habitat. It requires no chemical fertilizers and pesticide and protects the delicate fruit from too much sun. We are convinced that shade-grown coffee is good for the environment, and it tastes better!

These days, local coffee companies work as social enterprises, helping villagers to plant shade-grown Arabica beans, thereby providing sustainable income for many village communities, preserving the environment, and elevating the quality of Lao coffee beans.

Luang Prabang, where the French first experimented with coffee growing long ago, is finally tapping into its French-inspired coffee-growing and coffee house legacy!

We use modern and vintage coffee makers to craft the best cup of coffee. Try them all and tell us which one your favorite is!

The first siphon coffee maker was invented in the 1830s and popularized during the mid-1900s. A vacuum process works to siphon coffee grounds from one chamber to the other. Undoubtedly the purest coffee is made in this manner. Is a bit of a show too, the contraption, the water and coffee grounds mixing and blending in a sealed, pressure chamber to give us a pure cup of coffee!

Also known as a ‘stove top espresso maker’, the iconic Moka Pot works similar to the siphon, with air and heat working to push water through the coffee grounds and delivering a clean, unfiltered flavor - and the highest caffeine levels!

Classic, easy and uncomplicated. French press coffee is a great way to enjoy great coffee, without any aftertaste. Coffee ground are left to steep in hot water, then pushed through screen filters.

The manual espresso maker resembles an upside-down U, with metal levers that allows the barista to be in control of the action! Fresh ground coffee is put into the coffee chamber, hot water is poured in, and the levers are pressed down. The pressure and the length of time permits the barista to control the strength of the shot and the crema. Arguably one of the best espresso tools on the market!

Cold drip coffee eliminates the need for hot water or any extraneous equipment. In a cold drip system, cold water is poured through the glass beakers and over lightly roasted coffee. The result? Light, fresh tasting coffee that is low in acidity and retains the full flavor of the bean.

Traditional Irish coffee is made from hot coffee, Irish whiskey and brown sugar. While the use of espresso coffee makers is normal, in the past contraptions had a heating agent which heated the glass stemware containing the coffee and liquor. These vintage models still work well and look rather elegant!

Based in Luang Prabang, Saffron works with ethnic groups in the highlands of Luang Prabang Province to cultivate organic, shade-grown Arabica beans. Offered in medium to dark roast, Saffron’s coffees exhibit hints of sweetness and chocolate notes.

Laos’ only farmer-owned cooperative, JHAI is committed to uncompromising environmental and cultural practices - on the farm and within the farmer communities. JHAI coffees are exquisite, slightly acidic with hints of fruit. Beans are roasted in small batches by artisan roasters.

Le Trio sources coffee from small farms in northern and southern Laos and coaxes the best flavors using their artisan roasting process. The Vientiane-based boutique coffee company is one of the country’s top roasters and keeps pushing standards even higher!

Sinouk’s coffee plantations in Paksong were among Laos’ first to produce high-quality Robusta and Arabica beans. Mr. Sinouk’s efforts jumpstarted coffee cultivation back in 1997, and his namesake company continues to deliver a broad range of single-origin coffees known for their bright, sharp flavor profiles.