When all seemed lost, an unexpected Laurina coffee appeared! This time, it’s coming to us from Guatemala.

This is a washed processed coffee, roasted deep into medium. Peak flavor taste and balance is found between about 4-12 days after roast.

Finca El Socorro is a specialty-focused single farm with a few varieties of coffee, including bourbon, maracaturra, geisha, and this laurina. These coffees are consistently finishing in the top 10 in the Cup of Excellence competition in Guatemela, and finishing first a number of times.

The Laurina variety (Bourbon Pointu) lives up to its reputation of being a highly dense, small sized coffee cherry that naturally contains lower caffeine. Expect both lighter body and lower acidity in the overall cup profile, with creamier, sweeter, tones.

The Laurina here was:

grown at an altitude of appx 1540-1860 m.a.s.l.,

harvested at its peak ripeness,

and gone through a washed fermentation process.

At Olilu, we like to substitute this coffee in place of fully decaf coffees. This is a wonderful afternoon or evening selection, and pairs well with a spicy hot chocolate for a mocha, or as an americano. We are roasting up this Laurina coffee to carry as our go-to ‘decaf’ option. Decaf in quotes because we are looking at roughly 55% of caffeine content compared to many other arabica varieties.

You’ll find that this is an exquisitely high caliber bean with notes of silky macadamia and nutty overtones, and a mellow, controlled profile topped with apple malic notes.

Now go brew to impress!