SLOW LIGHT ESPRESSO COFFEE
CACAO AND CARAMEL
We work slowly and at nature's pace - to fulfill our mission of growing great coffee and preserving and regenerating the world's forests.
Slow Coffee is grown by 140 individual smallholder families on the Bolaven Plateau in Laos, whom all grow their coffee under the gentle shade of trees, practicing the art of agroforestry.
This coffee lot was grown by the following Slow farmers. Please click through to visit their farms and learn more about them:
TOTAL HECTARES: 2
FARM ALTITUDE: 1084m
HOUSEHOLD SIZE: 5 PEOPLE
At an elevation of 1045 m above sea level, Mr. Phonesay passionately cultivates natural coffee beans with his wife Mrs. Sert. His zest for cultivation began at the tender age of twelve, on his parent’s coffee bean farm not far from his 3 hectares in Phoudamkhuan Village.
His traditional, chemical-free cultivation methods were handed down from his parents. Just as they did, Mr. Phonesay together with Mrs. Sert chooses his coffee trees carefully - ensuring a flawless and aromatic end product. As coffee connoisseurs themselves, Mrs. Sert and Mr. Phonesay enjoy sipping a cup of his own coffee almost every day.
Mr. Phonesay is known in his community for singing and playing traditional songs at their gatherings. His favorite meal is stir-fried pork with garlic and a dose of chili - best served with a glass of local Beer Lao.
FAMILY PHONESAY'S FARMS
FAMILY KE LAY'S FARMS
FAMILY KE LAY
TOTAL HECTARES: 1.7
FARM ALTITUDE: 1083m
HOUSEHOLD SIZE: 4 PEOPLE
Mr. Ke Lay and Mrs. Varn's farm rests in the lush green heights of Bolaven Plateau, producing luscious coffee beans of different varieties.
Learning from his father in youth, Mr. Ke Lay knows how to choose the finest soil and region to grow exquisite coffee beans, under the serene shade of trees. In his 6 years of coffee cultivation in Phoudamkhuan village, he has honored chemical-free sustainable farming and aims to keep doing so in the future as well.
Harvest brings the whole family together — to carefully pick coffee cherries with bright red color, and ferment them at the right temperature and for the right duration for the best possible taste
Along with growing coffee, Mr. Ke Lay plays a rattan ball and loves dancing.