Naturally low in caffeine – can Laurina coffee knock decaf out of the market?

Laurina coffee, also known as Bourbon Pointu, is considered by manufacturers to be a premium Arabica coffee originating from Réunion Island, near Madagascar. This is an outstanding variety with its naturally low caffeine properties and unique flavor profile. Its caffeine content is only about 1/3 to 1/2 that of regular varieties. The flavor of Laurina coffee brings extremely new feelings of a smooth combination of bright acidity and deep sweetness that is somewhat superior to the original Bourbon. Depending on cultivation and processing methods, coffee can give off different flavors. It can be orange or tangerine with a gentle aroma, not bitter at all. It can also taste like fig, walnut, tarragon, papaya and Hobnob biscuit or creamy lactic acid taste.

These characteristics make Laurina coffee popular and considered a high-class variety with strong growth potential. In 2016, a batch of Laurina anaerobic fermented coffee was priced at 58 USD/lb (equivalent to more than 1.4 million VND) in an auction. In 2018, an anaerobic fermentation of Laurina coffee helped Emi Fukahori of MAME Coffee win the World Brewers Cup championship. In addition, in 2019, this type of coffee also won a gold medal at the North American Golden Bean roasting competition.

Low caffeine content is one of the characteristics that makes Laurina rank in the premium coffee world. But caffeine is an essential part that helps coffee plants thrive in nature, helps prevent insects, and increases resistance. Therefore, less caffeine makes Laurina plants less durable and more difficult to grow and harvest. The fruit easily falls off early because of heavy rainfall and must be harvested very carefully. This causes farming and production challenges for farmers and hinders the spread of the variety globally.

Production difficulties lead to unstable coffee supplies and limited quantities. The scarcity of high-quality Laurina coffee has made it a favorite in the coffee world, as the coffee is sold at high prices and sells out quickly. With many scientific studies, Laurina is estimated to be grown in many other places around the world such as Brazil, Guatemala and Nicaragua, among other places, with better yields than old varieties.

According to analysts, although Laurina coffee possesses almost perfect properties as a natural coffee with low caffeine content, it cannot replace decaf coffee. The growth ability of the tree is very weak, requires a lot of costs and poses high risks for farmers. The slow growth rate and lower productivity than regular coffee cause prices to rise. This price makes Laurina very difficult to reach many customer segments and difficult to popularize widely.

Meanwhile, decaf varieties treated with chemical processes such as Methylene Chloride will always be more affordable. The price advantage helps these types of coffee to be marketed to many people. Additionally, some advanced decaffeination processes such as Swiss Water Processed can produce a bean with a lower caffeine content than Laurina coffee.

However, Laurina’s outstanding characteristics cannot be denied. The naturally low caffeine content and unique flavor will provide great opportunities for both manufacturers and roasters. Furthermore, as technical courses will continue to develop, coffee varieties like Laurina may become more and more perfect and popular. If you love the unique flavor of specialty coffee, visit XLIII Coffee.

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