Tad Fane:

tastes like brown sugar, cinnamon & matcha

This washed lot comes from Tad Fane in Laos. As an espresso, this coffee is giving brown sugar, baking spice and matcha with a long, buttery finish and citrus acidity.

Tad Fane is located on the Bolaven Plateau in Laos – a region known for volcanic soils, cool temperatures and plenty of rainfall. Grown at 1,000–1,300 masl, this coffee has a clean, smooth profile that makes it a perfect building block in blends… and a seriously underrated origin when it’s allowed to shine on its own.

Produced by smallholder, family-run farms (typically 0.5–1.5 hectares), cherry is harvested from October to January with careful hand-picking in multiple rounds to make sure only ripe, red fruit is collected. Once processed as a washed coffee, it’s dried for clarity and consistency – delivering an approachable, structured espresso that’s sweet, balanced and super easy to drink.

You’ll find Tad Fane as a component in our MVP blend and we’re also stoked to offer it as a standalone espresso for anyone who wants to explore the origin behind the blend.

FINER DETAILS

- Origin: Bolaven Plateau, Laos

- Produced by: Tad Fane

- Processing method: Washed

- Variety: Catimor, Java, Typica

- Elevation: 1,000-1,300m above sea level

- Roasted for: Espresso

ESPRESSO SWEET SPOT:

In: 21g  |  Out: 45g  |  Time: 27-31sec  |  Temp: 93°C