LAOS - PDK Village Natural

Filter Roast

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A BIT ABOUT THIS COFFEE

This is a small lot of sun-dried, naturally processed yellow Caturra produced by Mrs Bou Pha and Mr Duangta in their home, Phudam Khuan Village. Over the past couple of years, we have been experimenting with the local Yellow Caturra varietal in Laos. This variety carries a very smooth sweetness blended perfectly with a soft fruity acidity. This lot was processed as a Natural, to draw out some of the sweetness and fruit notes found in Phu Dam Khuan Caturra.

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WHY YOU'LL LOVE IT

Sugary, softly fruity and pleasant. This coffee has hints of yellow and golden coloured fruits, slightly caramelised and honey-like, with a mild biscuit base. One of our top Lao lots from 2025.

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HOW TO BREW

V60

20g Dose

300g Yield 

2.45 Brew time 

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THE STORY

Tucked into the southern reaches of Laos’ Bolaven Plateau, Phudam Khuan is a small village defined as much by its people as by its landscape. Here, coffee is grown in modest volumes across a handful of households, each contributing its own careful work to a shared outcome. It’s a place we’ve returned to year after year—not just for the quality of the coffee, but for the relationships that continue to shape it.

This lot brings together the work of Mrs Bou Pha and Mr Duangta, two farmers whose coffees we’ve come to know well over time. While much of our previous work in Phudam Khuan has focused on washed Typica, this release reflects an ongoing collaboration to explore the potential of Yellow Caturra in the region. Producing only small quantities of this variety, it made sense to combine their harvests—creating a single lot that represents both the village and the shared direction we’ve been building together.

Both Bou Pha and Duangta bring a depth of experience to their farming. Coffee is grown under natural shade, alongside other crops, with a strong reliance on traditional methods and close attention to detail. In recent years, we’ve worked together to experiment with different processing techniques for Yellow Caturra—moving from washed, to honey, and now to this natural process. Each step has been about understanding how best to express the character of the variety in this specific environment.

Duangta, in particular, has invested heavily in his processing infrastructure, allowing for careful drying and handling of small, separated lots. Bou Pha’s approach is similarly meticulous, grounded in years of cultivating more delicate heirloom varieties like Typica. Bringing their coffees together in this release reflects not just a practical decision around volume, but a shared commitment to quality and experimentation.

Our model in Laos has always been built on transparency and long-term partnership. We work closely with each farmer throughout the harvest, agreeing on volumes and pricing in advance, and ultimately purchasing everything they produce at a price they set. By handling the dry milling and export ourselves, we aim to remove as much logistical burden as possible—allowing farmers to focus on what they do best.

This coffee is a reflection of that ongoing collaboration: a small, thoughtfully produced lot that captures both the character of Phudam Khuan and the direction we’re exploring together.