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Lao coffee has 100 years of history. Its international reputation was built on high-quality washed arabica from Bourbon and Typica varieties (1920-1950). Between 1950 and 1990, external factors (war, diseases) made that arabica was progressively replaced by C. canephora (robusta) so Laos specialized in the production of natural robusta with no quality standards. Since 1990, there is a policy of reintroduction of arabica using a highproductive dwarf-variety with a slight but progressive adoption of the wet-method
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