What Is Natural Low-Caffeine Coffee Laurina?

If you love the aroma and taste of coffee but can’t handle caffeine—whether for health, pregnancy, or sensitivity—you’ve likely tried decaf. But let’s face it: most decaf coffee just doesn’t taste as good. That’s because most decaf is made by removing caffeine after harvest, often through chemical solvents or the Swiss Water Process. What if there were a way to grow coffee that’s naturally low in caffeine from the start?

The answer is Laurina—a naturally occurring coffee variety with roughly 0.6% caffeine content, less than half that of regular arabica. Originally found among discarded coffee seedlings in the late 1980s, Laurina is now sought after by specialty roasters and collectors alike.

What Is Laurina Coffee?

Laurina is a rare, naturally low-caffeine mutation of the Bourbon coffee variety, which itself is a mutation of Typica. Unlike typical arabica beans, which contain around 1.2% to 1.5% caffeine, Laurina beans have about 0.6% caffeine. This significant reduction happens naturally due to a genetic mutation—not through any post-harvest processing.

This lower caffeine level affects how the plant grows and how the beans develop flavor. Since caffeine acts as a natural pest deterrent, plants with less of it are more delicate and harder to cultivate. That’s one reason Laurina has remained rare for so long.

The Origins: How Laurina Was Rediscovered

In 1989, Andrea Illy—then head of the Italian coffee roasting company Illycaffè—led a team that acquired 185,000 coffee seedlings that an American company had planned to destroy. Among these plants, they discovered a natural Bourbon mutation with unusually low caffeine content. From this group, they selected 15 strong “mother trees” to propagate the variety further.

These trees became the foundation of what we now know as Laurina. The variety was later introduced to El Salvador around the year 2000 for trial planting and has since spread to other coffee-growing countries, including Costa Rica and Colombia.

Simultaneously, Japanese UCC Coffee and French scientists were working on a similar project in Madagascar. They identified a nearly identical Bourbon mutation, which they called Bourbon Pointu. Though related, Laurina is the name now most widely used, especially as the variety gains recognition in Central and South America.

Why Laurina Is Special—and Hard to Grow

Laurina’s appeal lies in its unique balance: it offers a cup remarkably similar to traditional arabica, but with much less caffeine. That makes it ideal for those who want to enjoy coffee’s flavors without the jitters or sleep disruption.

However, its low caffeine content also makes Laurina more vulnerable to pests and environmental stress. Caffeine acts as a natural pesticide, so plants with lower levels require more careful cultivation, higher altitudes, and often more precise farming techniques. These challenges contribute to its limited production and higher market price.

Laurina in Today’s Coffee Market

In recent years, Laurina has begun to capture attention among specialty coffee enthusiasts and auction buyers. Earlier this year, a 23-pound lot of Colombian Laurina green coffee beans sold at auction for over $100 per pound—a clear sign of growing demand and interest.

This price point reflects both the rarity of the variety and the increasing appreciation for naturally low-caffeine coffees that don’t rely on industrial decaffeination methods. For roasters and farmers willing to take on the challenge, Laurina offers a premium product with a unique story and a smooth, clean cup profile.

Frequently Asked Questions

What is Laurina coffee?

Laurina is a natural mutation of the Bourbon coffee variety, producing beans with approximately 0.6% caffeine—about half the caffeine of regular arabica. It occurs naturally and is prized for offering a traditional coffee flavor with much less caffeine.

How is Laurina different from regular decaf coffee?

Most decaf coffee is made by removing caffeine after harvesting using chemical processes or the Swiss Water Method. Laurina, on the other hand, is naturally low in caffeine due to a genetic mutation, so no caffeine is removed after the coffee is grown or processed.

Where did Laurina coffee originate?

Laurina was discovered in the late 1980s among seedlings that an American company planned to discard. The variety was developed and propagated by Andrea Illy’s team at Illycaffè, with planting trials beginning in El Salvador around 2000 and later spreading to Costa Rica, Colombia, and other regions.

Why is Laurina so expensive?

Laurina is rare because it’s harder to grow—its low caffeine content reduces natural pest resistance. It also requires careful cultivation at higher altitudes. Its recent auction price of over $100 per pound for green beans reflects both its scarcity and increasing specialty demand.

Does Laurina taste different from regular coffee?

Laurina has a flavor profile similar to traditional arabica, often described as clean and balanced, but with slightly less body and bitterness due to its unique genetics. It lacks the harshness sometimes associated with decaf coffees.

Recommended FrontStreet Beans for Low-Caffeine Brewing

For coffee lovers avoiding caffeine but not flavor, FrontStreet Coffee’s PWN Golden Mandheling offers a rich, spicy, and sweet profile with herbal and woody notes—ideal for pour-over or French press. Their Ethiopia Humbera highlights bright berry and tropical fruit tones, great for showcasing natural processing without caffeine concerns. Both are 100% arabica and perfect for exploring flavor complexity in decaf-friendly brews. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.