Coffee Farming Practices in Laos

Traditional agriculture in Laos is engrained in practices passed down through generations, relying heavily on manual labour rather than mechanisation. Family farming remains central, with a deep understanding of, and connection to, the land.

Smallholder farmers, including Hmong and Khmu communities, combine traditional and modern techniques. Shade-grown coffee supports biodiversity, while partnerships help improve quality improvements and post-harvest practices.

Farmers are also adopting good agricultural practices (GAP), such as selecting ripe cherries and improving processing. While not fully commercialised, this mix of traditional knowledge and modern methods enhances the quality and sustainability of Laos’ coffee production.

Farmers and coffee companies are also collaborating on farming agreements such as the "2+3" policy, essentially sharing both production costs and profits. In this type of contract, often seen in coffee and rubber production, farmers contribute their land and labour ("2"), while the company provides necessary inputs like seeds, fertilizer, and technical expertise ("3"). 

Sustainability in Farming

Sustainable practices including GAP and organic farming are helping to improve overall coffee quality in Laos, largely driven by private companies. 

Organic and shade-grown coffee

  • Lao Mountain Coffee cultivates organic Arabica varieties (Catimor, Typica, Caturra) at high altitudes (1200–1300 meters) on the Bolaven Plateau.

  • Saffron Coffee works with farming families to grow shade-grown, organic highland Arabica while training them in organic fertilization and shade tree cultivation.

  • Yuni Coffee Co. promotes shade-grown coffee under forest canopies to preserve biodiversity and soil integrity.

Environmental conservation

  • Yrou Coffee plants coffee in forested areas to protect against deforestation.

  • Saffron Coffee and Bolaven Story Coffee prioritize agroforestry practices to maintain ecosystem balance.

Water conservation

  • Yuni Coffee Co. recycles wastewater to enrich nearby rice fields.

  • Several companies have adopted water-efficient wet processing methods.

Quality improvement initiatives

  • The Coffee Quality Institute (CQI), partnering with Winrock International on the USDA-funded CLEAN Project, organizing coffee competitions and sensory evaluation training.

  • Q processing courses offer specialized 6-day programs on post-harvest processing techniques, including fermentation methods.

  • Private companies like Outspan Bolovens (Olam) encouraging improved post-harvest practices through pricing incentives. Saka no Tochu and Saffron Coffee collaborate with international organizations to provide training and infrastructure for farming communities. NGOs like CARE International: Supporting sustainable production practices in specific districts.

Harvest

Arabica harvesting takes place from October through December, and for Robusta, from December through February.

Farmers hand-pick cherries three times per season to ensure only ripe, red cherries are harvested, ensuring good quality coffee.

First pick: Smaller, for early-ripening cherries.
Second pick: Usually the largest, when most cherries are ripe.
Third pick: Smallest, for late-ripening cherries.

Pickers harvest 40–50 kg of coffee cherries daily, with skilled workers reaching 70–80 kg daily. 

Selective hand-picking is very important in helping Laos to produce specialty coffee, however, it is also labor-intensive and time-consuming.

Key factors driving coffee quality in Laos

Geographical 

  • Elevation: The Bolaven Plateau’s elevation of 600–1,350 m is ideal for coffee cultivation.

  • Soil: Fertile volcanic soil supports healthy coffee plants and enhances bean quality.

  • Climate: Cool temperatures and consistent rainfall create a favorable environment for growing coffee.Organic and shade-grown coffee

International support

Several international organisations help coffee sector development in Laos

  • The German Development Agency (GIZ) works with farmers, cooperatives, and agencies to improve GAP and regenerative practices, support farmer education on post-harvest quality, and promote good manufacturing practices (GMP).

  • CARE International: Empowers women in coffee through the SuPER WE Coffee project, enhancing profitability and sustainability.

  • Agence Française de Développement (AFD) funds the RECoSeL project, supporting organic coffee and agroforestry in Laos.

  • Wonders International: Promotes sustainable coffee farming in Northern Laos, providing seedlings, equipment, and training. 

  • Post-harvest training: Programs led by Q Processing Instructors focus on fermentation techniques and preserving bean quality.

  • Cultivation practices: Efforts include prioritizing Arabica varieties for higher market value and introducing rust-resistant hybrids like Catimor..

Sustainability and innovation

  • Sustainability efforts: Water conservation and agroforestry practices.

  • Technology: Modern farming methods and experimentation with natural processing enhance coffee flavor profiles.

Harvesting and processing techniques

  • Farmers hand-pick only ripe, red cherries to ensure optimal quality.

  • Wet processing involves pulping cherries, fermenting beans, and sun-drying parchment.

  • Natural processing is increasingly used for specialty Arabica coffees, with complex flavours.

Market development 

  • Competitions: Events like the Lao Green Coffee Competition (launched in 2021) and the Southeast Asia Green Coffee Competition showcase high-quality Arabica and Robusta coffees.

  • Direct sourcing: Roasters and producers build relationships to improve market access.

  • Online auctions: Seasonal specialty coffees connect growers with global buyers.

Industry impact 

  • Market connections: Producers now have direct links with international buyers.

  • Quality enhancements: Competitions encourage innovation and elevate standards.

  • Global recognition: Laos is gaining a reputation as for premium Arabica and Robusta coffee.