Low Caffeine Green Coffee Beans

Some coffees are low in caffeine because of their genetics. Laurina is a natural mutation of the Bourbon variety that produces roughly half the caffeine of typical Arabica. Its lower caffeine level makes it more vulnerable to pests, meaning the plants require more care and yield less fruit. Aramosa takes a different path. It is a hybrid of Arabica and Racemosa, a species from southern Africa that is naturally low in caffeine. By combining the two, growers aim to retain clarity of flavour while reducing caffeine without any post-harvest processing.

Most Arabica coffee contains around 1.4 to 1.6 percent caffeine by weight. Laurina generally sits at around 0.4 to 0.6 percent. Aramosa often ranges from 0.6 to 1.0 percent. Decaffeinated coffee, on the other hand, usually contains less than 0.1 percent. Low caf coffees sit in the middle: noticeably gentler in effect but still full in flavour.

The environment shapes how much caffeine a coffee plant produces. Coffee grown at lower elevations tends to face more pests and therefore produces more caffeine as a defence. Studies of the same variety in Ethiopia show that caffeine content increases as altitude decreases. Shade-grown coffee can develop slightly lower caffeine levels because the plant matures more slowly and experiences less stress. These factors add nuance to caffeine levels but do not replace genetic influence.

Low caf coffees can feel lighter in body, gently sweet and less bitter. Some carry a soft acidity and a clarity that leans closer to tea than to typical coffee depth. Laurina is often described as delicate and clean. Aramosa varies with processing style but can carry floral, honeyed or fruit-led notes. The reduced caffeine changes the cup’s shape and structure, creating a calmer drinking experience.