Arabica Laurina - The Naturally Low-Caffeine Coffee
Quick Answer
Arabica Laurina is a rare coffee variety with about half the caffeine of regular Arabica beans. It wasn't created in a lab - it's a natural mutation discovered over 200 years ago! Laurina offers a unique taste profile with bright, sweet notes and less bitterness. Perfect for caffeine-sensitive coffee lovers who don't want the chemical processing of traditional decaf.
Key Takeaways
- Laurina contains only 0.6% caffeine versus 1.6% in regular Arabica.
- It was discovered on Réunion Island (formerly Bourbon) in the early 1800s.
- Its unique taste has won global coffee competitions.
- The plant is smaller and so it is easier to harvest but more pest prone.
- Roasting techniques greatly affect Laurina's flavor and health benefits.
I've always loved coffee but struggled with the jitters that come with too much caffeine. Sound familiar? For years, my only option was chemically processed decaf that just didn't taste right. Then I discovered something amazing - a coffee that naturally has less caffeine!
Arabica Laurina is not new. It's actually been around for centuries but almost disappeared until coffee experts brought it back from the edge of extinction. Now it's gaining popularity because it solves a problem many of us have wanting great coffee taste without all the caffeine punch.
I tried it last year and couldn't believe how good it tasted. Let me tell you all about this special coffee variety and why it might be perfect for you too.
What Makes Laurina Coffee Special?
Laurina isn't your average coffee bean. It's a natural mutation of the Bourbon variety, not something created in a lab. The most remarkable thing? It contains only about 0.6% caffeine compared to the 1.6% found in typical Arabica beans. This makes it a natural alternative to chemically processed decaf.
But less caffeine isn't its only special trait. Laurina has gained attention for its exceptional flavor profile. It delivers bright, sweet notes with hints of citrus and very little bitterness. This unique taste helped Emi Fukahori win the 2018 World Brewers Cup championship using specially fermented Laurina.
The plants themselves look different too. They grow smaller than regular coffee plants - almost like miniature Christmas trees - with compact branches and pointed cherries. This dwarf characteristic makes them easier to harvest but also more delicate to grow.
Research published on PubMed has shown that different roasting intensities of Laurina can have varying effects on glucose metabolism and redox balance in humans. And this suggests potential health benefits beyond just lower caffeine content.
Laurina vs Regular Arabica
The Fascinating History of Laurina
The story of Laurina starts on a tiny island in the Indian Ocean called Réunion, which was once named Bourbon. Back in 1715, French colonists brought coffee plants from Yemen to this island. These weren't just any plants - they were the Bourbon variety known for great genetic diversity.
Fast forward to around 1810, and local farmers noticed something interesting. Some coffee plants looked different - they were smaller with oval-shaped cherries and pointed seeds. They called these plants "Bourbon pointu" (pointed Bourbon). People first thought these unusual plants were hybrids between wild coffee and the imported Bourbon plants.
But recent science tells a different story. Laurina isn't a hybrid at all. It's actually a natural mutation of the original Bourbon variety with almost identical genetics. The name "Laurina" comes from the plant's resemblance to laurel trees with their oval leaves.
For a time, Laurina nearly vanished when sugarcane farming became more profitable on Réunion. The plants were left to grow wild, forgotten by farmers chasing better money. Its rediscovery and revival make for an amazing comeback story in the coffee world.
How Laurina Was Saved From Extinction
By the late 19th century, Laurina had almost disappeared. Sugarcane became the cash crop on Réunion Island, and coffee plants, including Laurina, were abandoned to grow wild in the forests.
Enter José Yoshiaki Kawashima, a coffee expert who first learned about Laurina in 1975. He became fascinated by this rare variety and made it his mission to find it. On his first trip to Réunion, he couldn't locate any plants, but he left behind information about what to look for.
A few months later, something amazing happened - agricultural workers found 30 wild Laurina plants still growing on the island! This tiny group of plants would become the foundation for bringing back the variety.
In 2001, the Réunion government started a project to revive their coffee heritage. With help from agricultural research centers, they began trial cultivations across the island. José put out a radio call for volunteer farmers, and over 300 people responded, eager to be part of this coffee revival.
"We cultivated some 50,000 seedlings from those 30 original coffee plants," José explains. By 2006, they harvested 800 kg of Laurina green beans. The best 200kg were exported and sold out within a week at an incredible price - $70 per 100g! This success story shows how a nearly extinct coffee variety can make an impressive comeback.
Growing Challenges and Characteristics
Laurina isn't the easiest coffee to grow. Its low caffeine content, great for us, makes the plant more vulnerable to pests and diseases. Caffeine normally acts as a natural pesticide, so Laurina needs extra protection.
Gabriel Agrelli from Daterra Coffee in Brazil explains that when they plant a new field of Laurina, about 30% of the plants don't survive the first year. That's much higher than other coffee varieties. "We place traps all over the farm, especially around the Laurina plants, to catch insects and pests," he says.
On the plus side, Laurina has shown better resistance to drought compared to other varieties. Researchers have also discovered it thrives in shade, which improves both yield and quality. According to research from the University of Reunion Island, the plant's growth patterns, and cell wall composition differ significantly from regular Bourbon plants.
Scientists have found that the laurina mutation affects plant hormones, particularly reducing cytokinins and auxins compared to regular Bourbon plants. This explains the semi-dwarf growth pattern that makes the plants look like small Christmas trees.
For farmers, the smaller size is actually helpful - they can plant more trees in the same space, and the lower height makes harvesting easier. But they must be careful during rainy seasons, as Laurina cherries tend to fall off branches early.
The Unique Flavor Profile of Laurina
What does Laurina taste like? That's the exciting part! Gabriel from Daterra Coffee describes it perfectly: "Laurina pops with a taste that's bright, sweet and delicate. It's got this mild body, citrusy vibes and barely any bitterness."
This distinct flavor has caught the attention of specialty coffee roasters and baristas worldwide. In 2018, Emi Fukahori won the World Brewers Cup championship using a specially fermented Laurina from Daterra. This put Laurina firmly on the map for coffee fans.
But roasting Laurina requires special attention. You have to nail the roast. Go too light and it might taste sour because it's underdeveloped. But hit a medium roast and you'll unlock its natural sweetness.
The beans are smaller and denser than typical coffee beans, which changes how they respond to heat. Roasters need to apply more energy but watch closely to avoid under or over-roasting. This extra care pays off in the cup with a uniquely delicate profile that's winning fans among those who appreciate subtle coffee flavors.
Scientific Research on Laurina
Scientists have been studying Laurina's unique properties for decades. One fascinating discovery comes from researchers who analyzed the caffeine content of individual beans without destroying them. They found caffeine levels ranging from 0.36% to 1.08%, with the lowest amounts in plants grown from tissue culture.
This research also revealed something important for coffee breeders - there's a strong connection between caffeine levels in a bean and in the plant that grows from it. This means breeders can test seedlings to identify the lowest-caffeine plants without waiting years for them to produce beans.
Another study investigated how different roasting levels affect Laurina's health benefits. Researchers found that dark roasted Laurina improved glucose metabolism after meals compared to light roasted beans. It also boosted antioxidant levels and increased beneficial omega-3 fatty acids. These findings suggest that darker roasts might offer greater metabolic benefits.
Scientists have also uncovered why Laurina has less caffeine. The plants have lower activity of certain enzymes (N-methyltransferases) that help create caffeine. This confirms that the low caffeine is due to reduced production rather than faster breakdown of caffeine in the plant.
Is Laurina the Future of Decaf?
Could Laurina replace traditional decaf coffee? Many coffee experts think it has potential. Current decaffeination methods use water processing, chemical solvents, or carbon dioxide to remove caffeine from regular beans. These processes can sometimes strip away flavor compounds along with the caffeine.
Laurina offers an exciting alternative - coffee that naturally contains less caffeine without any processing. As Climpson & Sons Coffee Roasters notes, "Where your average arabica coffee holds around 1.6% of caffeine, Laurina usually has around 0.6%. Perhaps this could be something for the future of decaf".
The challenge lies in producing enough to meet demand. Laurina's growing difficulties and lower yields make it more expensive and harder to find than regular coffee. But as more farmers gain experience with this variety and breeding programs continue to improve it, we might see Laurina become more common.
For coffee lovers who want to reduce caffeine without sacrificing flavor, Laurina represents an exciting middle ground - not fully caffeinated, not fully decaf, but a naturally lower-caffeine option with exceptional taste.
The Future Looks Bright for This Rare Coffee
As more coffee drinkers look for options that fit their health needs, Laurina's popularity continues to grow. Its unique combination of lower caffeine and exceptional flavor makes it stand out in the specialty coffee world.
Coffee farmers in Brazil, Hawaii, Costa Rica, and Réunion are expanding their Laurina production, though it remains a specialty crop rather than a mass-market offering. The higher prices it commands ($58 per pound at a Brazilian auction) make it worthwhile for farmers despite the growing challenges.
For those who love coffee but need to watch their caffeine intake, Laurina offers a middle path - not fully caffeinated, not chemically decaffeinated, but naturally lower in caffeine with a taste that true coffee lovers can appreciate.
And if you love the sound of naturally low-caffeine coffee then you need to try our collection of specialty beans. Your taste buds and your nervous system will thank you and they are low acid too.
Frequently Asked Questions
What is Arabica Laurina?
Arabica Laurina is a naturally low-caffeine coffee variety with about 60% less caffeine than regular Arabica. It's a natural mutation of the Bourbon variety discovered on Réunion Island over 200 years ago. It offers a unique flavor profile that's bright, sweet, and less bitter than typical coffee.
How much caffeine does Laurina contain?
Laurina typically contains about 0.6% caffeine compared to 1.6% in regular Arabica coffee. Individual beans can vary from 0.36% to 1.08% caffeine, with some specially bred plants containing even less.
Where can I buy Laurina coffee?
Laurina remains relatively rare but is becoming more available through specialty coffee roasters. Companies like Daterra Coffee (Brazil) and Moon Mountain Coffee (Costa Rica) produce and sell it. Check specialty coffee shops or online retailers that focus on unique coffee varieties.
Is Laurina completely caffeine-free?
No, Laurina still contains caffeine, just significantly less than regular coffee. If you need to avoid caffeine entirely for medical reasons, you should still choose a properly decaffeinated coffee instead.
Why isn't Laurina more widely available?
Laurina is challenging to grow because its low caffeine makes it more vulnerable to pests. It also produces lower yields than other varieties. These factors make it more expensive to produce, which limits its commercial availability.
About the Author
This article was written by the Lifeboost writing team based on current medical research, including studies from the International Neurourology Journal and BMC Urology. We referenced information from trusted medical sources including the Mayo Clinic, NHS, and WebMD, etc.
Disclaimer: The information in this article is for educational purposes only and not intended as medical advice. Laurina coffee still contains caffeine, just less than regular coffee. Individual sensitivity to caffeine varies greatly.
