Specialty Roast of the Month

We’re proud to announce our first Coffee of the Month for 2026!  This single origin comes from Laos.  We’ve never had Lao coffee before, and are so pleased with our first taste:  Notes of dark toffee, baked peach, and nectarine tartness without an overly fruity flavor.  This coffee has a nice linger and smooth, almost tea-like mouthfeel.  Made as a latte, there’s even a hint of cinnamon.  We love how it turned out, and we think you will too!

Basics

ORIGIN
Champasak region of the Bolaven Plateau, Laos

PRODUCER
Small Holder Farmers

VARIETY
100% Bourbon

ALTITUDE (MASL)
800m – 1350m

Processing

This coffee is a washed process. That means the farmers wash the coffee cherry off the bean with water before the drying process. Washed processes have a clean and balanced taste. They also tend towards chocolatey notes, as well as the smooth body of this coffee.

Roast Level

Naga is a City Roast. We pull our City Roasts from the roaster just as the bean turns a chocolatey color. At this stage, the coffee’s authentic flavors shine without any smokiness or oil. This Lao coffee is on the light side of medium where the toffee sweetness comes through. This roast level balances the toffee with a bright nectarine acidity.

Traceability

Naga is fully traceable.

What is Bourbon?

Bourbon is a coffee varietal.  It was first planted by the French on the isle of Bourbon (now called Reunion) off the coast of Madagascar in the 1700s.  It developed here until the mid 1800s, when it was transplanted in Central America, India, and other places.  The Bourbon varietal is a tall plant that produces very high quality coffee.  It is also very susceptible to disease.  So while it was once one of the dominant varieties of coffee in Central America, it has been bred with other varieties to produce more disease resistance.  These Bourbon-related varietals are now more common than Bourbon.