Milk Chocolate. Red berries. Papaya. Guava. Bubble gum. Rosehip
This dwarf variety is not easy to please.
Wild fruited qualities dominate both the aroma and the cup in this incredibly unique coffee. Red berries, papaya, guava, bubble gum, and rose water present themselves one after another, sip after sip in this cup which is rooted by a milk chocolate base.
This lot is 100% Laurina, a variety that developed naturally on Réunion Island (formerly Bourbon Island) and is a dwarf variety with very low caffeine and a very unique cup profile.
Laurina is a light, transparent coffee that in some ways seems more akin to tea. Its caffeine percentage is between 0.4-0.75% (usually around 0.6%), compared to 1.2-1.6% in most other arabica coffees. Laurina is very sweet, with a fruity, floral aroma and is hugely popular across Europe, particularly France.
Abstract Coffea arabica ‘Laurina’, a natural mutant of Coffea arabica ‘Bourbon’ (B), is also known as ‘Bourbon Pointu’ (BP).
Réunion and revival
The yield sold by Starbucks—a mere 750lbs in weight—was from a farmer in Nicaragua, Central America, but the coffee actually has its origins near the African continent. It originates from Réunion, previously known as Île Bourbon, an island in the Indian Ocean off the coast of Madagascar. Laurina is sometimes also known as Bourbon Pointu, named after the island and the way the beans themselves taper to a point.
Laurina was discovered in the 18th century and soon spread eastwards. In the 19th century, however, its popularity steeply declined, in part because cane sugar became popular. It was more difficult to grow than other plants because its low caffeine content meant that it lacked natural insecticide, making it vulnerable and low-yielding.
It was revived in 2002 by the Doka Estate in Costa Rica, following the discovery of a lone Laurina tree by an agronomy undergraduate, Edgardo Alpizar, a member of the family who owned the estate.
Since then, other farmers have been producing small yields. These include a co-operative that opened in the south of Réunion Island, at an estate called the Maison du Laurina, that produces one and a half tonnes of coffee every year. This estate also features a small museum celebrating the plant and its history.
Laurina, or Bourbon Pointu, is grown at an altitude of 1400ft (in Réunion, at least—this varies from place to place, and the quality of the coffee does with it). It's then hand-picked, pulped, and slowly dried.
As in the 18th and 19th centuries, Laurina is still a very sensitive plant, and yields remain low, which is why it's so rare. The Maison du Laurina's yield is expensive, selling for up to €18 for 125g on the island, and €600 per kilo abroad: pricing that is fairly typical for Laurina wherever it comes from.
Historical circumstance has certainly lent Laurina a romantic sense of rediscovery, but its recent resurgence in popularity has more to do with being so difficult to grow, along with the fact that it tastes quite unlike most other coffees.
In other words, it's unique.
Each cup is roasted for quality check at the farm and at Stillers Coffee on visits at the farm or in Aarhus before final purchase.
|Variety||100 % Arabica Laurina|
|Land/Region||Costa Rica/West Valley|
|Farmer||Alejo Castro/Volcan Azul|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen.|
|Dosering||20 g dobb shot|
|Vægt i væske||40 g.|
|Ekstraktion rate||20/40= 0,50%|
The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.
This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on Brew Guides.