It began with research on coffee farms. In a Lao village I kept visiting for field surveys, I started a small farm of my own. For ten years since, we have grown, processed and dried every lot with our own hands.
Some years went wrong. Mold from misjudged fermentation, seedlings lost to disease and floods. Nature cannot be controlled. That is why we measure: pH, Brix, moisture, water activity, drying days. To turn intuition into a procedure that can be repeated.
Today every lot is measured and published. The methods refined in Laos are shared with partner farms across Asia, aligning quality across borders. LuLaLao is the first shelf of that story.
To be honest, our farm is not much to look at yet. The work floor is bare earth with no concrete, and the equipment will come little by little. Even so, we intend to prove, in numbers, that quality worth sending to the world can be made here. We will show the process of getting there without hiding it. We would be glad to have you watch this farm grow with us.
New lots, drying updates and field notes — every Friday, in one short letter.