History of
Lao Coffee
From Colonial Beginnings
to Global Recognition
The story of coffee in Laos began in 1915 when French colonists introduced three type of coffee plants to the country – Arabica, Robusta and Liberica. Initially, they attempted cultivation in the northern regions but quickly realised that the Bolaven Plateau in the southern province of Champasak offered better conditions.
At the time, the French were building a railway in southern Laos to bypass the formidable Khone Phapheng Falls, and from the banks of the Mekong River, they could see the Bolaven Plateau rising above the plains. This ancient volcanic region, with its fertile soil, cooler temperatures, and higher altitudes of 800–1,350m, promised ideal conditions for agriculture.
The Bolaven Plateau drew settlers who were captivated by its natural beauty, trade potential, and agricultural promise. This fertile plateau soon became the cornerstone of Lao coffee production. Early coffee crops focused on Arabica varieties, particularly Bourbon and Typica. By the 1920s, coffee had become the primary crop on the Bolaven.
Conflict and Challenges
Laos’s coffee-growing regions reflects a turbulent past. During World War II, many French settlers abandoned their plantations. Then, in 1949, the Great Frost devastated coffee crops, with an outbreak of coffee leaf rust caused further losses. Farmers responded by introducing Robusta.
The Vietnam War (1968–1975) again devastated in the industry. The Annamite Range, bordering the Bolaven Plateau, marked the frontier between Vietnam and Laos and became part of the infamous Ho Chi Minh Trail. In Laos, this region suffered its own conflict, known as the Secret War, an anti-Communist military campaign led by the CIA. Massive bombing campaigns left unexploded ordnance (UXOs) across the region.
The coffee industry in the northern and southern regions nearly ceased. The local population were profoundly affected with many communities displaced and forced to rebuild their lives elsewhere.
Eastern Laos bears the scars of that time, with bomb craters still visible in coffee-growing areas. Since 1964, over 50,000 people have died from UXO incidents with at least 300 new casualties each year; 40% are children.
Soil contamination from UXO is also a significant issue in Laos' coffee-growing regions, impacting both large plantations and smallholder farmers.
Organisations like MAG (Mines Advisory Group), the HALO Trust, and UXO Lao are actively involved in clearing unexploded ordnance from agricultural land, including coffee-growing areas. Coffee sales also help support efforts to de-mine and restore farmland and rebuild communities.
Post-War Adaptations and Growth
After the Vietnam War, coffee production in the region was nearly destroyed, with fields damaged by conflict, disease, and frost. Despite this, farmers and families returned to the Plateau, drawn by its fertile volcanic soil and ideal climate.
To rebuild, farmers switched from disease-prone Arabica to the hardier Catimor variety, ensuring more reliable harvests. Over time, coffee farming on the Plateau steadily recovered, becoming key to Laos’ coffee production.
Post-war recovery revitalised the coffee industry. The 1990s was a turning point in coffee cultivation as national policies targeted expansion to 66,000 hectares (ha) in southern Laos. By then, Robusta had become the dominant variety, though interest in specialty Arabica varieties began to rise.
The early 2000s marked a period of international recognition for Lao coffee, with producers emphasising sustainability and quality. In the 2010s, a shift toward artisanal specialty coffees reflected global consumer demand for premium products.
In 2014, the Lao government introduced a national Coffee Strategy and Socio-Economic Development Plan with ambitious goals for the industry. Between 2010 and 2015, coffee exports surged to USD 50 million, highlighting Laos’s growing global presence.
French Connections
In the coffee-growing regions of Laos, particularly in the Bolaven Plateau, the French influence remains evident. During times of conflict, including colonial uprisings, the Vietnam War and internal struggles with ethnic Lao tribes, many Lao people fled to France, where they built strong cultural ties.
Today in the Bolaven, some of the French Lao diaspora have returned home to farm in these areas, creating a unique blend of Lao and French traditions.
Lao Entrepreneurs
Reinvigorate the Industry
Lao entrepreneurs have built a thriving coffee industry on the foundation laid by French colonists in the early 1900s. The French didn’t just bring coffee plants; they introduced the knowledge and techniques needed to grow and process them. Alongside the crop, the French ignited a love for coffee culture, setting the stage for what would become a key part of Laos’ agricultural identity.
The Lao Government later recognised the potential of these coffee-growing regions and stepped in to support their development. By improving farming practices, enhancing quality, and providing resources for farmers, the government ensured the industry’s steady growth and relevance.
As the global specialty coffee market grew, Lao entrepreneurs embraced the opportunity. They adopted modern techniques like GAP and a focus on high-quality beans to meet international standards and demand. This commitment to quality and innovation has positioned Laos as an emerging player in the global coffee market.
Coffee farming is also expanding in northern highland areas like Phongsaly, Oudomxay, Luang Prabang, Houaphanh, and Xieng Khouang, though detailed data for these regions is not yet available.
This progress highlights the resilience and adaptability of the Lao coffee community, blending heritage and innovation to thrive in a competitive global market.
The Future of
Lao Coffee
The industry is now poised for growth, driven by:
Increasing demand for all forms of Lao Arabica and Robusta coffee – specialty, premium, and commercial-grade green beans, as well as instant – from neighbouring countries such as China and Vietnam
Rising international interest in Lao specialty coffee
Ongoing efforts to improve cultivation techniques and post-harvest processing
Government backing in production and promotion
Despite past challenges, Laos’ coffee industry has made significant progress:
Coffee is now the country’s fifth-largest export
95% of the crop is grown in the fertile Bolaven Plateau
Laos stands out as a producer of high-altitude Robusta (600–1,300m ASL).
Government and international support on:
Initiatives like the 2+3 policy foster partnerships between investors and farmers
UXO clearance projects that help reclaim farmland for cultivation
Potential new markets for specialty and organic coffee production.
Laos is now focused on producing high-quality specialty and premium coffees to meet international, regional, and local demand. The country aims to increase production to one million tons by 2025, offering better prices and improved livelihoods for local farmers.
Laos’s journey from early French plantations to a globally recognised coffee producer underscores the resilience and adaptability of its coffee industry. By blending tradition, innovation, and sustainability, Lao coffee continues to strengthen its position on the world stage.
