Coffee bean is an important agricultural product for both domestic and exportation which contribute to
national economy about 400,000 million baht annually (Lao Coffee Council, 2006). There are many types of coffee
each type has different characteristic in duding leaf sharp, stem height, product capability, taste and smell quality.
The variety of coffee that cultivate for trade is Arabica (Phithaks, 2529; Highland coffee Research and
development center, 2542) which is important for national agricultural income. The most of Lao coffee originally
planted in the southern, especially in Champassak province. Most of farmers prefer to produce dry coffee by less
than 13 -15% of moisture content. The problems of coffee bean quality have non unities and lower standard. This
is because of the coffee with moisture over 13% caused fermentation effecting on sour taste and bad smell.