About the Founders
Sahai Coffee: Ethical Coffee from Luang Prabang
Founders' Vision: Blending Laotian Coffee with Sustainable Tourism
ALEX
“I believe in creating authentic experiences that connect people with local cultures and sustainable practices.”
Born in rural Normandy near Rouen, Alex journeyed across countries and continents, motivated by visits to distant family that would later shape his professional vision.
In 2010, with a recent Business diploma, Alex first arrived in the “Sleeping Beauty” city. What started as a temporary job in hospitality evolved into a deeper mission to understand the region and its people.
“During my early travels, I unknowingly developed a vision centered on meaningful human connections. My most memorable experiences came through the locals I visited—they were my true destination, not the countries. They knew the regions, cultures, and traditions, sharing everything through their eyes.”
This philosophy led Alex to focus on tourism, locals, and how their collaboration creates better travel experiences. In 2012, he founded his own travel company, orienting his vision on “Consumer Responsibility” with tours emphasizing authentic cultural exchange.
“Tourism impact is a profit; tourism positive impact is a legacy.”
Kim
“I developed an early appreciation for the harmony between nature and sustainable human activity—a philosophy guiding SAHAI today.”
Born in France’s Annecy region, Kim grew up surrounded by alpine lakes and mountains. Beyond his academic background in development and agriculture, his 2006 arrival in Laos took him to remote mountain villages where he connected deeply with the highlands’ colors and each community’s unique traditions.
In 2011, through a coffee development project, Kim saw firsthand how coffee farming could transform rural communities and forests. Pursued specialized training in coffee cultivation, processing, and tasting, gained worldwide expertise, met his mentor—a fair-trade and ethical coffee pioneer—and explored how coffee could benefit rural communities and their environments.
“As Laos grows in world trade, it faces many challenges. Yet while developing these sectors, Laos has a unique chance to create fair models from the start.”
Kim’s approach stands out for his practical vision of coffee as a tool for positive change. Over the years, he has developed strategies that improve coffee quality, boost farmer incomes, and protect ecosystems through sustainable farming methods.
“At SAHAI today, every cup and meal you enjoy supports our vision of sustainability.”
