Saffron Coffee Kicks Off Harvest Time with Exclusive Guided Tasting


It’s harvest time, and Saffron Coffee’s Espresso, Brew Bar, and Roastery on the Mekong in Luang Prabang is celebrating with the launch of “Exclusive Guided Tasting” led by Saffron Assistant Director Derek Smith.

The 60-90 minute guided tasting, being offered from 12 November 2018 – 28 February 2019 by appointment, gives coffee drinkers the opportunity to gain insight into Saffron Coffee’s unique crop to cup story.

“You can expand your knowledge of Lao coffee, and refine your palate by learning to distinguish between flavor profiles of Saffron’s single origin coffees,” said Mr Smith.

He added the guided tasting focuses on Saffron Coffee’s three passions in the production of specialty Arabica unique to northern Laos.

“Coffee drinkers will learn about Saffron Coffee and its sustainable coffee farming approach, see coffee roasting, and enjoy alternative-brewed coffee while enjoying fresh baked goods,” Mr Smith said.

“They will watch trained staff brew our coffee to optimize taste and gain a deeper appreciation of the time and effort invested into the processing of our specialty coffee.”

Mr Smith also noted that the Saffron Café’s cascara ricotta cigar is taking off, and is part of the Tasting Set Menu.

A 26 October, Trip Advisor post by KNSYC1 stated, “I absolutely adore the cascara ricotta cigar – both for its presentation and taste. The crunchiness of the shell and creaminess of the filling are a real match made in heaven. Most importantly, it is my favorite sweet and tangy mix. It leaves my sweet tooth completely satisfied.”

Mr Smith went on to explain what harvest time entails. The staffs’ day begins with a by driving up to four hours from Luang Prabang City to villages. Here, they purchase ripe red coffee cherries at above market price directly from their partner farming families.

“The challenge is to get farmers to trust that we will return week in, week out, for the duration of harvest,” Mr Smith explained. “They’re still tempted to pick the not-yet-ripe cherries because they have a fear the buyer won’t return. This is ingrained thinking for many farmers in the north.”

He continued, “Red ripe cherries are good for farmers and for us. The ripe cherries weigh up to twice as much as under-ripe cherries, and ripe cherries make the coffee taste better. Better for farmers – they get paid more per cherry – and better for the coffee drinkers.”

To book an Exclusive Guided Tasting, email Derek Smith:

All tastings include coffee and fresh baked goods.

Saffron Coffee