Natural Low-Caffeine Coffee: What Is Laurina?

If you love the taste and aroma of coffee but can’t handle caffeine—whether for health, sensitivity, or simply sleeping better at night—you’ve likely faced a dilemma. Most decaf coffees are made by removing caffeine after harvest, often affecting flavor. But what if there were a coffee plant that simply produced beans with far less caffeine naturally?

Laurina is a naturally low-caffeine coffee variety, containing roughly 0.6% caffeine compared to regular Arabica’s 1.2–1.5%. It’s not a processing method—it’s a specific genetic variant of the Bourbon coffee plant, selected for its inherently low caffeine content.

What Is Laurina and Why Does It Matter?

Laurina, also historically known as Coffea arabica var. bourbon pointu, is a rare mutation of the Bourbon coffee variety. Unlike standard decaf processes—such as the Swiss Water Method or chemical solvent treatments—Laurina beans are naturally lower in caffeine because of their genetics. Typical Arabica beans contain about 1.2% to 1.5% caffeine, but Laurina contains just around 0.6%. That’s nearly half the usual amount, without any post-harvest removal.

The Origins: How Laurina Was Rediscovered

In 1989, Andrea Illy, then head of the Italian roasting company Illycaffè, acquired a batch of 185,000 coffee seedlings that an American company had discarded. Among them, his team identified a number of Bourbon plants showing a natural mutation for low caffeine content. From those, 15 particularly strong ‘mother trees’ were selected, cultivated, and bred systematically. This genetic line eventually made its way to El Salvador by the year 2000 for trial planting, and has since been introduced to other coffee-growing nations including Costa Rica and Colombia. This rare Bourbon mutation is what we now call Laurina.

Parallel research was also underway elsewhere. Japanese UCC Coffee and French scientists collaborated on similar efforts in Madagascar, where they discovered and cultivated a very similar Bourbon variant, which they named Bourbon Pointu. Though slightly different in name and possibly minor genetic details, both refer to essentially the same class of naturally low-caffeine coffee derived from Bourbon lineage.

Modern Cultivation and Market Interest

Over the years, small-scale efforts to cultivate Laurina have emerged in Brazil and other regions, though it remains a niche crop due to lower yields and greater susceptibility to environmental stress compared to standard Arabica. What’s drawing attention now is a recent auction where 23 pounds of Colombian Laurina green coffee beans sold for over $100 per pound. Such pricing highlights growing interest among farmers and specialty roasters in cultivating and marketing this unique coffee variety.

Flavor Profile and Brewing Notes

Though detailed tasting notes for Laurina can vary by origin and processing, it is generally appreciated for a lighter, more delicate cup. Because it is a Bourbon descendant, it may share some traits with traditional Bourbon profiles—often bright acidity, floral or fruity notes, and a cleaner body. However, its lower caffeine content can also slightly alter the growth and ripening process of the cherry, which may influence flavor development. The lower caffeine might make Laurina a smoother, easier-drinking coffee for those sensitive to stimulants, without sacrificing too much of the classic coffee experience.

Frequently Asked Questions

What is Laurina coffee?

Laurina is a natural genetic variant of the Bourbon coffee plant that produces beans with approximately 0.6% caffeine, roughly half the amount found in regular Arabica coffee. It is not a decaffeination process but an inherent trait of the plant.

How is Laurina different from regular decaf coffee?

Unlike conventional decaf coffee, which is made by removing caffeine through methods like the Swiss Water Process or chemical treatments after harvest, Laurina coffee is naturally low in caffeine because of its plant genetics. This typically results in a fuller flavor since no caffeine has been extracted post-harvest.

Where did Laurina coffee originate?

Laurina was rediscovered in 1989 by Andrea Illy’s team, who found it among discarded coffee seedlings in the U.S. It originated as a natural mutation of the Bourbon variety. Similar work was also done in Madagascar, where it was called Bourbon Pointu.

Why is Laurina so expensive?

Laurina is rare and difficult to cultivate, often yielding smaller harvests and requiring more care. Its recent auction price of over $100 per pound in Colombia reflects its scarcity, specialty appeal, and growing market interest among roasters and drinkers.

Can I brew Laurina like regular coffee?

Yes, Laurina can be brewed using standard methods such as pour-over, French press, or espresso machines. Its lower caffeine content and often lighter body may make it suitable for those seeking a milder coffee experience without sacrificing flavor.

Is Laurina truly caffeine-free?

No, Laurina is not caffeine-free. It contains about 0.6% caffeine, which is significantly lower than the 1.2–1.5% found in regular Arabica, but it is not entirely free of caffeine.

Recommended FrontStreet Beans for Low-Caffeine Preference

If you’re seeking a naturally low-caffeine experience without compromising on flavor, try FrontStreet Coffee’s single-origin pour-over options. Their Ethiopia Yirgacheffe (Gedeb) water-processed beans deliver bright citrus and tropical fruit notes with a clean cup ideal for sensitive drinkers. For something nuttier and well-balanced, their Yunnan Arabica offers chocolatey warmth with a smooth finish. Both are 100% Arabica and avoid the bitterness often associated with darker roasts. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.