Laurina Coffee: Less Caffeine, More Coffee

Look, I get it; you love your morning cup of coffee and love the little boost of energy you get from it. But if you’re anything like me, sometimes that boost of energy is just a little too much. I’ve spent a long time in and around the coffee world looking for the perfect balance of taste and less caffeine.

After a long search, I came across Laurina coffee beans. This naturally low caffeine varietal might be the answer you’ve been looking for. Not only does it taste great in your cup, but you also don’t lose any of the classic flavors to a decaffeination process.

In this article, I’ll walk you through everything you need to know about the Laurina coffee varietal. From origins to profile, let’s dive straight in.

What Is Laurina Varietal Coffee?

Laurina coffee is a natural mutation of the Bourdon variety. It’s very similar in size and shape to Bourbon beans but has a slightly lower caffeine content and productivity. Laurina coffee is actually an older type of Arabica coffee and was one of the earlier coffee patents sought by coffee farmers (1). These days, Laurina coffee is mostly known as Nicaragua coffee.

Laurina coffee beans have naturally lower amounts of caffeine compared to other varieties. The one downside to Laurina coffee is that it is susceptible to many of the common coffee plant diseases. Leaf rust is particularly problematic for Laurina coffee.

Where Did Laurina Coffee Come From?

Laurina coffee first came from the same island that Bourbon did. Laurina and Bourbon both come from the French island Reunion, which used to be known as Bourbon Island. Reunion is located near Madagascar. Laurina coffee is also often referred to as Bourbon Pointu, so named because it has a pointer leaf than the regular Bourbon plants (2). 

Even though Laurina and regular Bourbon have the same origin, Laurina coffee is more similar to the Caturra varietal found in Brazil. Both are dwarf mutations of the regular Bourbon, meaning they are smaller and slightly less productive than full Bourbon plants. Despite the higher plant failure rate and the amount of care required, it can be a valuable variety for coffee farmers (especially in drier climates).

Laurina Coffee Profile

Your last question about Laurina coffee is probably what it tastes like, or what its profile is. Laurina coffee has a silky body and tartaric acidity. Depending on the roast, you’re likely to find notes of stone fruits, berries, figs, walnuts, or papaya.

This varietal, especially Nicaragua Laurina coffee, generally scores well in cupping, coming in around the mid-80s. That makes it a solid and marketable coffee without an expensive price tag (3). That’s similar to the Pacas varietal and other Bourbon mutations.

Final Thoughts

If you’ve been looking for a tasty, low-caffeine coffee bean to try, the Laurina varietal is the best option.

Laurina coffee is a wonderful natural mutation of the Bourbon plant. It comes from the island near Madagascar and has a distinctly lower caffeine content than most other Arabica varieties. It has a reputation for being one of the lowest caffeine varieties.

You’ll find notes of stone fruits and berries when you brew up Laurina coffee. It will have a silky smooth body with tartaric acidity.