Lao People's Democratic Republic, located in Southeast Asia. Some of the first coffee trees were introduced to Laos by the French around 1915. After much experimentation, the French realized that southern Laos was the ideal place to grow coffee, which is also home to the Bolaven Plateau, which is Laos' main coffee-producing region. With the growing popularity of organic cultivation methods, Laos' coffee production has increased from about 5,000 tons per year in the early 1990s to more than 20,000 tons, and coffee has become Laos' fifth largest export. Of the 20,000 tons of coffee that Laos produces a year, 5,000 tons are Arabica beans and 15,000 tons are Robusta.
In 2019, Laos became the 22nd largest coffee exporter in the world with its main markets are: Vietnam, Germany, Thailand, Japan and Belgium.
Laos coffee has a robust, dense, and chocolate-like in taste. The Lao mostly don't drink their coffee black, and instead diffuse it with a cocktail of powdered milk, evaporated milk and sweetened condensed milk. They brew it with a massive cloth filter, slightly resembling a large sock, and ensure the brew is extra strong.