Naturally Low-Caffeine Coffee

Introduction to Naturally Low-Caffeine Coffee

When it comes to decaffeinated coffee, most people immediately think of coffee that has undergone special processes to remove caffeine. However, in nature, there exists a coffee variety with inherently low caffeine content—the Bourbon Pointu coffee.

Bourbon Pointu: Naturally Low in Caffeine

Scientifically known as Coffea Laurina (commonly called Laurina coffee), this varietal is popularly referred to as Bourbon Pointu due to its characteristically pointed shape. This variety is naturally low in caffeine, with approximately only 0.5% caffeine content, far lower than typical Arabica beans. Unlike artificially decaffeinated coffees, Bourbon Pointu beans naturally contain fewer bitter compounds, offering smoother and more pleasant flavors.

Bourbon Pointu is a mutation of the Bourbon variety, characterized by its small, sharply pointed shape. Due to its low caffeine content and appealing flavor profile, it has drawn considerable attention among specialty coffee enthusiasts.

Challenges in Cultivation

Although this variety offers superior flavor, Bourbon Pointu suffers from exceptionally low yields. This is primarily because the plant is highly susceptible to coffee diseases like coffee leaf rust and coffee berry disease, significantly impacting its production volumes. Furthermore, its fruits mature earlier compared to other coffee varieties, requiring meticulous harvesting and management.

Historical Background and Revival

In the 18th century, Bourbon Pointu enjoyed widespread cultivation and popularity, particularly on Réunion Island (previously known as Bourbon Island), reaching an annual production peak of around 4,000 metric tons. However, due to disease susceptibility and cultivation challenges, its production gradually declined, and for decades it virtually disappeared from the coffee market.

A Japanese coffee specialist, Yoshiki Kawashima from UCC Coffee, became intrigued by this elusive coffee and initiated a quest to rediscover Bourbon Pointu. After extensive searches in El Salvador initially without success, Kawashima left contact information with local farmers and officials.

Eventually, Kawashima and French scientists collaborated to revive this naturally low-caffeine coffee tree, and by 2006, they successfully harvested their first batch of Bourbon Pointu beans, albeit in limited quantities.

Recent Acclaim and Achievements

Bourbon Pointu garnered international attention when Emi Fukahori won the World Brewers Cup Championship (WBRC) with a Bourbon Pointu coffee processed using semi-carbonic maceration from Brazil, surprising the specialty coffee industry by surpassing renowned Panamanian Geisha coffees.

In her presentation, Fukahori explained that the Bourbon Pointu coffee contained approximately 50% less caffeine and 20% less chlorogenic acid than typical Arabica beans, significantly reducing bitterness and resulting in refined and elegant flavors. Her victory against renowned Gesha coffees demonstrated the impressive potential of Bourbon Pointu as a specialty coffee.

Why is Bourbon Pointu Rare and Expensive?

The rarity and higher price of Bourbon Pointu can be attributed to several reasons:

• Natural Low Yield: Due to its susceptibility to diseases, notably coffee leaf rust and coffee berry disease, production is inherently limited.
• Labor Intensive Harvesting: The meticulous manual harvesting required increases labor costs significantly.
• Early Ripening: Bourbon Pointu cherries mature earlier compared to other coffee varieties, necessitating careful monitoring and hand-picking at precise moments.
• Disease Vulnerability: It is prone to coffee leaf rust and black spot diseases, demanding meticulous agricultural practices.

Due to these challenges, Bourbon Pointu remains scarce, expensive, and highly sought-after in specialty coffee circles.

In Conclusion:
The naturally low-caffeine Bourbon Pointu coffee highlights an important distinction in coffee: not all low-caffeine coffees undergo artificial processes. Nature itself can provide delicious, low-caffeine varieties—albeit with particular growing challenges. Its unique combination of low bitterness, subtle sweetness, and refined aromas continues to captivate specialty coffee lovers worldwide.