Arabica
Laurina de Cayenne
Also known as: Laurina de Cayenne (Bourbon Pointu)
Laurina de Cayenne is a variant of Laurina ( Bourbon Pointu) that was historically grown in French Guiana. Like Laurina, it is a low-caffeine, natural mutation of Bourbon with pointed beans. It is extremely rare and is primarily of historical interest.
Key Takeaways
- Laurina de Cayenne is a spontaneous mutation of the Bourbon variety, first identified in the 18th century.
- The variety features a distinct 'Christmas tree' or conical morphology, similar in verticality to the Erecta variety but smaller in stature.
- It possesses roughly half the caffeine of standard Arabica, making it a natural alternative for caffeine-sensitive consumers.
- Due to its low caffeine—which acts as a natural pesticide—the plant is highly vulnerable to insect attacks and diseases.
Laurina de Cayenne is a variant of Laurina ( Bourbon Pointu) that was historically grown in French Guiana. Like Laurina, it is a low-caffeine, natural mutation of Bourbon with pointed beans. It is extremely rare and is primarily of historical interest.
Laurina de Cayenne is a variant of Laurina (Bourbon Pointu) that was historically grown in French Guiana. Like Laurina, it is a low-caffeine, natural mutation of Bourbon with pointed beans. It is extremely rare and is primarily of historical interest.
Origin
French Guiana (Cayenne). Variant of Laurina (Bourbon mutation).
History
Laurina de Cayenne is a variant of Laurina that was historically grown in French Guiana (Cayenne). It shares the characteristics of Laurina: low caffeine content, pointed beans, and a natural mutation of Bourbon. Laurina de Cayenne is extremely rare and is primarily of historical and botanical interest. The variety nearly went extinct but has been maintained in research collections.
Discovery
Historically grown in French Guiana (Cayenne).
Genetics and Lineage
Laurina de Cayenne is a variant of Laurina, belonging to the Bourbon genetic group. The mutation affects caffeine production and bean shape.
Parent Varieties
Hybrid Status: Not a hybrid. Laurina de Cayenne is a variant of Laurina, a natural mutation of Bourbon.
Growth Characteristics
Similar to Laurina: tall tree with pointed beans and low caffeine content.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Very low.
Disease Resistance: Low.
Climate and Growing Conditions
Similar to Laurina, thrives in tropical conditions.
Climate Preferences: Tropical climate.
Rainfall: 1,500 to 2,000mm annually.
Elevation Range: 600-1,200 meters
Processing Compatibility
Compatible with all processing methods.
Roasting Behavior
Laurina de Cayenne beans are less dense and require careful roasting.
Cup Profile
laurina de cayenne laurina de cayenne is a variant of laurina (bourbon pointu) that was historically grown in french guiana. like laurina, it is a...
Acidity
Low and delicate.
Sweetness
Very high.
Body
Light, silky.
Professional Cupping Notes
Not commonly cupped.
Common Defects
- •Extremely rare
- •Very low yield
Brewing Recommendations
Best brewed as pour over.
Countries Where Grown
Notable Farms
Interesting Facts
- •Laurina de Cayenne is a variant of Laurina (Bourbon Pointu) historically grown in French Guiana.
- •Like Laurina, it has low caffeine content and pointed beans.
- •Laurina de Cayenne is extremely rare and is primarily of historical and botanical interest.
Frequently Asked Questions
Sources
- •World Coffee Research
- •World Coffee Research Variety Catalog
- •Kew Royal Botanic Gardens - Coffea arabica Research
- •Specialty Coffee Association (SCA) - Genetic Diversity Reports
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCaturra Amarelo
Caturra Amarelo produces a bright, sweet cup with clean acidity, medium body, and notes of citrus, yellow fruit, chocolate, and caramel. The cup is often...
ArabicaErecta
erecta erecta is a natural mutation of bourbon, characterized by its upright (erect) growth habit, in contrast to the typical spreading habit of bourbon. it is...
ArabicaLaurina
Laurina produces a delicate, sweet, and refined cup with low acidity, a light body, and notes of honey, citrus, floral, and sometimes nuts. The cup is elegant and subtle, with very low bitterness due to its low caffeine content.
Related Encyclopedia Entries
Coffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
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Keith E. Lyons
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Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(4)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2World Coffee Research Variety Catalog
- 3Kew Royal Botanic Gardens - Coffea arabica Research
- 4Specialty Coffee Association (SCA) - Genetic Diversity Reports
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
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