Introduction:For those who are sensitive to caffeine but can’t bear to part with the aroma of coffee, naturally low-caffeine coffee might be your savior. This article takes you deep into the world of Laurina, a slender Bourbon variety from Colombia’s Cauca Valley. We explore its legendary history, the origin of its low caffeine trait, and the unique flavor profile it presents under natural sun-drying processing. Not only do we analyze the differences among common decaffeination methods, but we also detail how this specialty bean, grown at altitudes of 1900–2100 meters, achieves an excellent balance between low caffeine content (approximately 0.6%) and delicate taste.
For many coffee lovers who are sensitive to caffeine, enjoying a rich cup while worrying about excessive intake is truly a dilemma. In such cases, low-caffeine coffee becomes the best compromise. Whether due to health considerations or a stronger reaction to caffeine, choosing the right low-caffeine bean variety can still deliver an exceptional taste experience.
Low-caffeine coffee on the market can generally be divided into two main categories: artificially decaffeinated through post-processing methods, and naturally occurring varieties with inherently lower caffeine content. Among them, the Swiss Water Process is one of the most common artificial decaffeination techniques, primarily using water extraction to remove caffeine from green beans while striving to preserve other flavor compounds. However, even though it can remove 95% to 98% of the caffeine, its roasted flavor is often considered somewhat bland, and sometimes even bears noticeable processing traces.
In contrast, Laurina (also known as Bourbon Pointu), from Colombia’s Cauca Valley, showcases another possibility for naturally low-caffeine coffee. This coffee bean naturally contains only about 0.6% caffeine — roughly one-third to one-fourth that of regular Arabica varieties, significantly lower than the 1.2% to 1.6% found in typical coffee, and even less than Robusta’s 2.8%. Although higher than the 0.1% to 0.2% after artificial decaffeination, it is already extremely low among natural varieties, yet it still retains a rich and captivating flavor profile.
The history of Laurina dates back to the early 18th century. In 1714, the King of Yemen gifted 60 coffee seedlings to the King of France in gratitude for curing his ear ailment. By the time these seedlings arrived on the French island of Réunion (then called Bourbon Island), only 20 remained, and they were planted there, eventually developing into the early Bourbon variety. Among them, a naturally mutated slender variant stood out with its thin bean shape and unique flavor, once beloved by European royalty and literary figures, including King Louis XV of France and the writer Honoré de Balzac.
However, the good times didn’t last. With frequent pestilence and natural disasters, this variety was nearly extinct by the 1940s, with production plummeting to just 200 kilograms per year. By 1956, only two plants remained on record. It wasn’t until the 1990s that UCC coffee expert Yoshimasa Kawashima, having heard rumors of the possible existence of natural low-caffeine coffee on Réunion Island, embarked on a multi-year search for the bean. Finally, in 2001, he discovered more than 30 wild-like plants suspected to be Laurina on the island, which were later identified as a natural mutation of Bourbon. This marked the beginning of its revival. The first batch of seeds was successfully cultivated in 2006, and in 2007, it was released in Japan in limited quantities at an extremely high price, becoming a top-tier delicacy at the time.
This once nearly extinct variety has now been revived at the Inmaculada Coffee Farms - Las Nubes in Colombia’s Cauca Valley. Carefully cultivated by grower Julian Vicente Holguin at high altitudes of 1900 to 2100 meters, and processed via the Natural (sun-dried) method, the coffee cherries are slowly dried under the sun, fully preserving the sugars and aromatic compounds in the pulp, thereby imparting the beans with a rounder sweetness and complex layers.
This Laurina displays a highly distinctive flavor profile: the first sip brings soft notes of grape and green apple acidity, followed by aromas of chocolate and wildflowers, with delicate undertones of lemongrass freshness. The mid-palate is smooth and creamy, akin to the texture of lactose, while the finish leaves a hint of green tea-like freshness with a lasting, gentle sweetness. Overall, the cup is elegant yet profound, making it highly suitable for coffee enthusiasts who prefer delicate flavors.
In terms of brewing recommendations, due to its low-caffeine nature and fruit-forward profile from sun-drying, a medium-light roast is suggested. For pour over, use water at 90–93°C with a coffee-to-water ratio of 1:15 to 1:16. Employ a steady, fine-medium stream of water to better highlight its layered fruitiness and sweetness. For coffee lovers who want to try low-caffeine coffee without sacrificing flavor complexity, this Colombian Laurina is undoubtedly a choice worth savoring.
In summary, whether you’re seeking a low-caffeine option for health reasons or simply exploring different coffee flavors, the naturally low-caffeine Laurina exhibits a distinctive charm. It is not only an ideal choice for caffeine-sensitive individuals but also an unmissable specialty bean for all coffee drinkers pursuing a balance between flavor and wellness.
The above content is compiled by CoffeeHunters, a coffee news website.
