Laurina | Black Honey | Less Caf | Costa Rica

Description

The rare coffee that naturally contains less caffeine. Laurina is one of the world's rarest Arabica varieties, prized for its elegant sweetness, vibrant citrus character, and remarkably gentle caffeine content. It lets you enjoy the full experience of exceptional specialty coffee with naturally lower caffeine, no decaffeination involved. This rare Bourbon mutation naturally produces substantially less caffeine than traditional Arabica while preserving the complete flavor and character of the coffee. Instead of removing caffeine after harvest, nature already did the work. Combined with meticulous Black Honey processing at Las Lajas, the result is a remarkably sweet and elegant cup: lively citrus, balanced acidity, and a smooth butter toffee finish. Note: Laurina is not decaffeinated. It naturally contains less caffeine than conventional Arabica, and caffeine levels vary between harvests and growing conditions. Origin Details Region: Central Valley, Costa Rica Farm: Finca Sabana Redonda Micromill: Las Lajas Altitude: 1400–1600 masl Producer: Oscar and Francisca Chacón Variety: Laurina (Pointu Bourbon) Process: Black Honey Roast Level Light. Roasted to preserve Laurina's natural sweetness, refined citrus character, and delicate complexity. Flavor Notes Butter Toffee Candied Citrus Brown Sugar Marshmallow What Makes Laurina Special Laurina is one of the rarest commercially available Arabica varieties. Originally discovered as a natural Bourbon mutation on Réunion Island, it is also known as Pointu Bourbon because of its distinctive elongated, pointed beans. Unlike decaffeinated coffee, Laurina naturally contains substantially less caffeine than conventional Arabica. Caffeine is not removed after harvest. The variety itself simply produces less of it, so you get a refined cup with the complete flavor and character intact. Because of its rarity, delicate growing characteristics, and outstanding cup quality, Laurina remains one of the world's most sought-after coffee varieties. Processing Method Originally pioneered by Las Lajas, the Black Honey process extends drying time while preserving much of the coffee's natural sugars. Black Honey After harvest, the cherries are carefully sorted, then depulped while retaining nearly all of the fruit's sticky mucilage. The coffee is slowly dried on raised beds with minimal movement during the first several days. The result is exceptional sweetness, a silky body, and remarkable balance, with excellent clarity in the cup. Why You Will Love It Naturally lower caffeine with no decaffeination, full flavor and character preserved One of the world's rarest Arabica varieties (Pointu Bourbon) Black Honey processing pioneered at Las Lajas for exceptional sweetness An elegant, sweet cup: candied citrus, butter toffee, and balanced acidity How to Brew Excellent for pour over, Hario Switch, Kalita Wave, Chemex, automatic drip, and immersion brewing. Use clean filtered water and a medium grind to highlight Laurina's sweetness, citrus, and silky body. About Las Lajas Oscar and Francisca Chacón are among the pioneers of Costa Rica's Honey process movement. After establishing Las Lajas Micromill, they helped transform how specialty coffee could be processed, developing innovative Honey and Natural methods now recognized throughout the industry. Their commitment to experimentation, quality, and transparency has made Las Lajas one of the most respected names in specialty coffee. Resting Time: 5–8 days