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Varietal
Laurina is a rare natural mutation of the Bourbon variety and is distinguished by its notably low caffeine content, typically around half that of conventional Arabica coffees. This characteristic contributes to a refined, tea-like cup profile that has made Laurina highly prized. Also known as Bourbon Laurina or Bourbon Pointu, the variety is recognised for its elegant flavour expression and distinctive elongated bean shape. Its cultivation demands exceptional care, beginning with the selective harvesting of cherries, with at least 90% required to be fully ripe to ensure optimal flavour development.
Process
The processing begins with a flotation stage to remove under-ripe or over-ripe cherries. The selected fruit then undergoes a controlled oxidation period of 24 hours in food-grade plastic drums. Following oxidation, the cherries are dry-pulped and washed with water heated to 50°C to induce a thermal shock, enhancing flavour clarity. The coffee is subsequently fermented for 72 hours at temperatures below 25°C, using selected yeast strains to shape its distinctive profile. After fermentation, the coffee is washed at 5°C to preserve flavour integrity before being mechanically dried for 48 hours at 38°C. Once drying is complete, the beans are stabilised in GrainPro-type bags to maintain freshness and quality.
