Laurina

Discovered on the island of Bourbon (Reunion) in the 18th century. Natural mutation of Bourbon.

Laurina was first discovered on the island of Bourbon (now Reunion) in the 18th century. It is a natural mutation of Bourbon, characterized by its pointed beans and low caffeine content (approximately 0.4 to 0.6% caffeine, compared to 1.2 to 1.5% for typical Arabica). Laurina was historically prized in France and was even mentioned by Napoleon Bonaparte. The variety nearly went extinct but was revived in the late 20th century. Today, Laurina is grown in small quantities in Reunion, Brazil, and other origins, where it is prized for its low caffeine content and delicate flavor.

Discovered on the island of Bourbon (Reunion) in the 18th century.

Laurina is excellent with all processing methods. Washed processing highlights its delicate, sweet character.

Laurina beans are less dense than typical Bourbon and require careful roasting. Light to medium roasts best preserve its delicate flavor.

• •Very low yield
• •Low caffeine (a defect for some, a feature for others)
• •Susceptible to coffee leaf rust

Laurina is best brewed as pour over to appreciate its delicate, sweet character. Recommended brewing temperature: 90 to 94 degrees Celsius.

• •Laurina (Bourbon Pointu) is a natural mutation of Bourbon with low caffeine content (0.4 to 0.6%, compared to 1.2 to 1.5% for typical Arabica).
• •Laurina was discovered on the island of Bourbon (Reunion) in the 18th century and was prized in France.
• •Laurina produces pointed beans, hence the name 'Bourbon Pointu.'
• •Laurina nearly went extinct but was revived in the late 20th century.
• •Napoleon Bonaparte was known to drink Laurina coffee.

• •World Coffee Research
• •Specialty Coffee Association

• •Chapter 4: Varietals & Cultivars
• •Chapter 2: Coffee Origins

• specialty coffee revolution
• arabica vs robusta coffee species differences
• debunking coffee myths separating fact from folklore