Laos

Our latest scientific venture took us to Pakse, Laos, where we collaborated with a Japanese-Australian company to transform coffee processing methods on a local 10-hectare farm. Traditionally relying on natural processing, the farm is now transitioning to wet processing to enhance coffee quality. Our approach involves starting with 25% of the farm's wet production, ensuring a gradual and manageable shift. This phased method allows for detailed monitoring and adjustments, guaranteeing a successful and sustainable implementation.

Beyond improving coffee quality, our project has a strong educational component. We are creating opportunities for internships and research projects, enabling students to gain hands-on experience in sustainable coffee processing. This initiative is designed to cultivate the next generation of experts who are passionate about sustainability and innovation in agriculture.