Experimenting with flavour

How do you like your coffee… fruity or nutty? Or maybe with a hint of chocolate?

When you buy really good coffee beans they usually have a description of the flavours on the packet. Or maybe you have seen the flavour notes on a chalkboard at your favourite cafe. In this example, the flavours of naturally processed beans from Keoset in Xieng Khouang are described as “Jasmin tea, pear, brown sugar, chocolate”.

Those flavors are a result of many factors: the variety of coffee, where it was planted, and how it was processed. Changing the processing technique will change the flavor, and both of the main buyers for Keoset coffee have been experimenting with new processing methods in recent months.

You can find out more by clicking on the pictures below and visiting the Facebook pages of Mueang Xieng Coffee and Comma Coffee.

In cooperation with the LURAS project, Comma Coffee has been testing new processing techniques with the coffee farmers in Keoset. The company has guaranteed the price they will pay for the beans, which means there is no loss for the farmers if the experiments fail. Samples from these experiments show that the farmers are able to produce exciting new flavours in their beans. If they are also able to maintain a consistent high quality they can be sure of a good income in the future.

Keoset welcomes Aromdee!

The farmers of Tan Tai village recently had a visit from the manager of Aromdee who tasted their products back in October during the celebration of International Coffee Day. Aromdee is a social enterprise based in Luang Prabang with a strong connection to Souphanouvong University and rural communities in the North of Laos.

As a result of the meeting in Tan Tai, facilitated by the LURAS project, Aromdee agreed to make a first purchase of one tonne of coffee, thereby joining Muang Xieng Coffee and Comma Coffee as private sector partners in the development of Keoset Coffee.

Meet us at ICD in Luang Prabang

International Coffee Day will be celebrated 2nd-4th October in Luang Prabang. The Kesoset Coffee Farmers will have a booth at the Heuan Chan Heritage House… so come along and meet them! Details of the event are here and here.

We are promoting the importance of Partnerships for Sustainability. At the booth in Luang Prabang you will be able to meet with coffee farmers, discuss with staff of the Lao Upland Rural Advisory Service, and discover the coffee products sold by our commercial partners, Comma Coffee and Mueang Xieng Coffee.

There will also be a free gift for you to take away… come a see what it is!

Delivery Day

Coffee farmers from Ban Tantai, one of the most productive villages in the Keoset area, delivered 500 kg of green bean to their buyer in Vientiane today.  Mr Xay, who is responsible for quality control in his production group, travelled with LURAS advisers to the capital, where Comma Coffee examined the beans and roasted samples for a taste test.  After some serious discussion, Mr Xay  (wearing a blue shirt in the photos below) was able to enjoy a refreshing glass of nitro coffee at the Comma Reading Room.

New logo for Keoset coffee

Keoset logo (sml)
New design is bolder and therefore easier to recognise

The coffee farmers of Keoset have chosen a new logo for their products. The new design has similar elements as before, showing the hands of farmers working together to produce coffee. However, the logo now has a simpler design, bolder colours and the initials ‘KS’ in the branches of the tree, making it easier to recognise when used on packaging.

Maintaining a strong identity for Keoset coffee is one way to ensure that farmers continue to receive a premium price for their product. This is the thinking behind ‘single-origin coffee’, similar to the marketing of wine, or other drinks and foods that come from a specific geographic area and have characteristic qualities.

StickerMain-VillagersCoffee(sml)
Previous design also shows farmers hands and coffee beans

Keoset coffee comes from a cluster of 5 villages in Khoun District of Xieng Khouang Province. The coffee is an Arabica cultivar known as Catimor, grown under natural forest at an elevation of between 1,100 and 1,400 metres.  When processed and roasted, the coffee reaches Specialty Grade A according to SCA standards. Quality experts have described the wash-processed beans as having a bright acidity, clean body and nutty flavor with notes of jasmine tea. The natural-processed coffee has more complex flavor notes including jasmine tea, pear, brown sugar and chocolate.