Hoya lauterbachii

Massive Cinnamon-Scented Umbels

Hoya lauterbachii is native to lowland rainforests of Papua New Guinea and is known for its astonishingly large flowers that emit a warm, spicy fragrance. This species belongs to the waxflower group but stands apart due to its robust size and showy floral displays.

Distinctive Features

• Floral spectacle: Produces some of the largest flowers in the genus – each corolla can exceed 5 cm across, coloured deep reddish-maroon with a slightly fuzzy surface.
• Scent profile: The blooms exude a cinnamon-like aroma, particularly strong in the evenings and during warm weather.
• Vigorous climber: Exhibits rapid vining growth and will readily scramble up supports or hang in cascading vines if allowed.

Care Tips

• Light: Prefers bright, filtered light but tolerates some direct morning sun. Avoid harsh afternoon exposure.
• Water: Water regularly during active growth, allowing the top layer of soil to dry between waterings. Reduce frequency in winter.
• Humidity: Thrives in moderate to high humidity (60–80%), mimicking its tropical origins.
• Media: Best grown in a chunky, free-draining mix rich in orchid bark, perlite, and coco coir or peat.
• Temperature: Ideal range is 18–30 °C. Sensitive to cold; protect from temperatures below 10 °C.
• Fertiliser: Use a balanced, diluted liquid feed every 2–4 weeks in spring and summer for vigorous growth and flowering.
• Repotting: Repot every 2–3 years or when roots begin to circle the container. Choose a slightly larger pot with excellent drainage.

Additional Notes

• Flowering is encouraged by stable warmth, good light, and a slight root bind. Avoid removing the old peduncles, as blooms recur on them.
• May benefit from climbing support or a trellis to manage its strong vining habit indoors or in greenhouses.