La Loma – Laurina Natural

Laurina is a rare Bourbon mutation with a naturally low caffeine content — resulting in a remarkably smooth, low-bitter cup of coffee. The first Laurina seeds were planted in La Loma in 2014. Of the first 1,100 trees, only 383 survived to produce coffee cherries. Real scarcity, in other words. The cherries are harvested at 24–28° Brix, followed by 24 hours of fermentation in the picking bags, then selected by floating test. Drying is done for 5–6 days in direct sunlight, followed by 20–24 days under shade cloth on raised beds.