Introduction:Laurina (also known as尖身波旁) is a rare Arabica subspecies originating from Réunion Island, renowned for its naturally low caffeine content and elegant floral-fruit notes. This coffee tree is not only an original branch of the Bourbon family but is also considered an ancestor of the Mocha variety. This article delves into its historical origins, varietal characteristics, flavor profile, and recommended brewing methods to help coffee enthusiasts learn more about this specialty coffee variety that was once on the brink of extinction but is now gradually making a comeback.
Laurina, also known as “Bay Laurel Bourbon,” is an Arabica coffee subspecies with significant historical value and unique varietal traits. It originates from Réunion Island in the Indian Ocean, formerly known as Bourbon Island during the French colonial period. Its name comes from the plant’s physical characteristics: the coffee cherries are slender and pointed, and the leaves and overall tree structure are relatively short and compact, resembling the shape of a Christmas tree—hence the name “slender” or “pointed.”
This variety not only has a distinctive appearance but also possesses notably low caffeine levels. While regular Arabica coffee typically contains about 1.2% caffeine, Laurina contains only around 0.6%, nearly half that of common varieties, making it a naturally low-caffeine coffee source. Compared to artificially decaffeinated processing methods, it is a more natural and healthier alternative.
Laurina is considered one of the most original subspecies of the Bourbon variety, and may even be the “progenitor ancestor” of the widely cultivated coffee varieties in Latin America today. Research suggests it may also be a parent of the Mocha variety, highlighting its important role in the evolutionary history of coffee varieties.
In the 18th century, when the French introduced coffee trees to what was then called Bourbon Island (now Réunion Island), some plants underwent mutations under the island’s unique climate and soil conditions, resulting in a variant with smaller leaves, sharper fruits, and a shorter tree structure—what we now know as Laurina. These mutations not only altered its appearance but also brought unique flavor potential.
Laurina is celebrated for its delicate floral and fruity aromas. Its classic flavor profile often includes elegant notes such as peach, pomelo, wild apple, and orchid. The cup feels smooth like honey infused with blossoms, with rich layers, pronounced sweetness, and a soft, balanced acidity. Such flavor characteristics made it highly favored by European royalty in the past, particularly praised by Louis XV of the French Bourbon dynasty, who acclaimed it as “the best coffee in the world,” becoming a symbol of prestige in aristocratic social circles.
However, by the 19th century, following several severe hurricanes and outbreaks of coffee leaf rust and other diseases, coffee cultivation on Réunion Island suffered devastating blows. Laurina nearly disappeared as a result and gradually faded from the coffee world, surviving only in a few historical records.
It wasn’t until 1999 that a Japanese coffee expert passionate about seeking out ancient coffee varieties traveled to Réunion Island in an attempt to find this once-famous variety—but was unsuccessful. Later, local botanists conducted years of painstaking field research and searches, eventually discovering rare wild Laurina mother trees in a remote area. Based on these, and after years of selection and propagation, this precious variety was gradually revived and reintroduced to the coffee stage.
For coffee growers, cultivating Laurina poses challenges. Due to its shorter tree height, lower yield, and greater sensitivity to environmental changes, it requires more meticulous field management—including appropriate shading, strict water control, and precise pest and disease prevention strategies—to ensure stable growth and consistent quality.
In terms of brewing recommendations, Laurina usually features a brighter acidity and delicate aroma, making it well-suited for pour over extraction to fully showcase its multi-layered fruit and floral notes. A medium-light roast is recommended, with grind size at a medium-fine level (e.g., 18–20 mesh sieve for hand drip), and water temperature suggested to be controlled between 90–93°C. A staged pouring method is advised—for example, starting with a 30% bloom pour, followed by two to three slow pours of the remaining water—which helps highlight the flavors clearly.
In summary, Laurina is not only an important chapter in the history of coffee varieties but also represents the crystallization of natural genetics and human cultivation wisdom. Its revival not only offers coffee lovers a low-caffeine yet flavorful option but also rekindles public attention and conservation efforts toward ancient coffee genetic resources.
The above content is compiled by CoffeeHunters, a coffee news website.
