Exploring Naturally Low-Caffeine Coffee Varieties

In the world of coffee, caffeine has long been both a blessing and a curse. While many drink coffee for the energy boost, a growing number of people want the rich, complex flavours of coffee without the jittery side effects. Enter naturally low-caffeine coffee varieties—an exciting option for those seeking the middle ground between regular coffee and decaf.

At Decaf Before Death, we’re passionate about providing the best decaf and low-caffeine coffee options for our subscribers. With our Laurina offering gaining popularity, it’s time to explore the world of naturally low-caffeine coffee, its origins, characteristics, and the science behind it.

What Are Naturally Low-Caffeine Coffee Varieties?

Unlike decaffeinated coffee, which undergoes processing to remove caffeine, certain coffee varieties are naturally low in caffeine due to genetic mutations or unique characteristics. These varieties include Laurina, Aramosa, Eugenioides, Excelsa, and other lesser-known species that offer a flavourful experience with reduced caffeine levels.

1. Laurina (Bourbon Pointu)

Origins: Laurina originates from La Réunion (formerly Île Bourbon), an island in the Indian Ocean. Discovered in the 18th century, this mutation of the Bourbon variety is known for its pointed beans and delicate flavour profile.

Caffeine Content: Laurina contains around 0.2-0.8% caffeine, significantly less than the 1.2-1.8% found in most Arabica coffees.

Flavour: Known for its sweetness and bright, fruity notes, Laurina offers a clean and elegant cup. Its low caffeine content enhances its appeal for evening coffee drinkers and health-conscious consumers.

Challenges: Laurina’s low caffeine levels make it more susceptible to pests and diseases, leading to lower yields and higher costs. These factors contribute to its exclusivity in the specialty coffee market.

2. Aramosa

Origins: A hybrid of Coffea arabica and Coffea racemosa, Aramosa was developed to combine low caffeine levels with robust flavours.

Caffeine Content: Aramosa typically contains 0.7-0.8% caffeine, about half the amount found in standard Arabica beans.

Flavour: Aramosa’s taste profile often includes floral and fruity notes with a rich body. It’s versatile and pairs well with experimental processing methods like honey and carbonic maceration.

Production: Grown in select regions like Brazil, Aramosa benefits from producers with advanced research and development capabilities, such as Daterra Coffee, which showcases it in its annual Masterpieces auction.

3. Coffea Eugenioides

Origins: Coffea eugenioides is an indigenous coffee species from East Africa and is one of the parent plants of modern Arabica coffee.

Caffeine Content: Eugenioides contains just 0.6% caffeine, making it one of the lowest-caffeine species.

Flavour: It boasts a vibrant and unique flavour, often described as inherently sweet with notes like sesame snaps, toasted marshmallows, and lemon drops.

4. Coffea Excelsa (or Liberica var. dewevrei)

Origins: Excelsa coffee beans, while classified as a type of Liberica, possess distinct qualities that set them apart and are primarily grown in Southeast Asia.

Caffeine Content: Excelsa beans have lower caffeine content compared to Robusta and Arabica, ranging from 0.86 to 1.13 grams per 100 grams.

Flavour: Excelsa is renowned for its complex flavour profile, offering notes that can range from fruity and floral to earthy and dark.

5. Coffea Racemosa

Origins: Native to Mozambique and South Africa, Coffea racemosa is a wild coffee species with naturally low caffeine levels.

Caffeine Content: This variety contains less than 0.3% caffeine, similar to Laurina.

Flavour: Racemosa has a more herbal and earthy profile, reflecting its origins in wild, untamed environments. It’s a unique choice for adventurous coffee drinkers.

Rarity: Cultivating Coffea racemosa on a commercial scale is challenging due to its low yield and specific growing requirements, making it a rare find.

6. Coffea Lancifolia

Origins: Found in Madagascar, this lesser-known variety is another naturally low-caffeine option. It shares similarities with Laurina in terms of caffeine content and genetic characteristics.

Potential: While not yet widely cultivated, Coffea lancifolia holds promise for researchers and farmers exploring diverse low-caffeine options.

The Science Behind Naturally Low-Caffeine Coffees

The low caffeine levels in these varieties result from genetic mutations that reduce the production of caffeine in the plant. For example, Laurina’s mutation affects the enzyme responsible for caffeine biosynthesis, resulting in beans with half the caffeine content of standard Arabica coffee.

Interestingly, studies show that low-caffeine plants often maintain high levels of other beneficial compounds, such as chlorogenic acids, which contribute to coffee’s antioxidant properties (similar to decaf). Additionally, the reduced caffeine content doesn’t compromise the complex flavour profiles that coffee lovers seek. Research at institutions like the Instituto Agronômico de Campinas (IAC) in Brazil has been instrumental in understanding these unique characteristics and developing new low-caffeine hybrids.

The Challenges of Growing Low-Caffeine Coffees

While the appeal of naturally low-caffeine coffee is undeniable, its production comes with significant challenges:

Low Yields: Varieties like Laurina and Racemosa produce fewer beans per plant, making them less economically viable for many farmers.

Disease Susceptibility: Reduced caffeine levels make these plants more vulnerable to pests and diseases, necessitating careful cultivation.

High Costs: Limited production and high demand drive up prices, restricting these coffees to niche markets.

Low-Caffeine vs. Decaf: Key Differences

Processing: Decaf coffee undergoes processing with water or a chemical agent to remove caffeine, often resulting in some loss of flavour. Low-caffeine coffees are naturally low in caffeine, preserving their taste and aroma.

Caffeine Content: Decaf contains less than 0.1% caffeine, while low-caffeine varieties typically range from 0.2% to 0.8%.

Market Appeal: Low-caffeine coffees cater to specialty coffee enthusiasts, while decaf appeals to a broader audience seeking minimal caffeine.

The Future of Low-Caffeine Coffee

The potential for low-caffeine coffee varieties is immense, but scaling production will require more research and innovation. Institutions like IAC are already working to develop new hybrids that combine low caffeine content with higher yields and disease resistance. As awareness grows, more farmers may invest in cultivating these unique coffees, expanding their availability.

At Decaf Before Death, we’re proud to support this growing movement. Whether you prefer decaf or low-caf options, we believe coffee should be accessible to everyone, regardless of their caffeine tolerance.

Tempted to try a low-caf coffee? Check out the rare Indonesian Laurina currently in our store.