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  • Handful of coffee bean at the local grinding mill in Pakse, southern Laos.
  • Coffee roasting is treated as a family secret in Pakse, southern Laos. Local roasters have invented techniques to give unique tastes to their speciality varieties.
  • The roasting mill is a dense fug of smoke and heat, a real sweathouse beneath the roof of corrugated tin.
  • Boiling tarmac-like stuff can possibly be of use to the roaster. It's sugar and butter - it adds to the coffee's aroma.
  • Roasted coffee bean ready for grinding. The bean is coated in melted sugar and butter making Lao coffee uniquely smells like caramel.
  • BITTER & SWEET: Coffee culture, in Laos, seems to value tastiness over subtle aromas. The coffee makers put spoonful of coffee into the filter, pour the hot water in and sweeten it with condensed milk - lot of consensed milk indeed.

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