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I am new when it comes to designer coffee, but I am very good with plants and can grow almost anything.

I would like to know if there is something I can do to the soil or plant to boost the caffeine value of my beans?

Thanks

Patrick Sebastien
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Jaco-Jan Prinsloo
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  • From what I know elevation, climate, variety, and processing effect the taste and caffeine content. Maybe try and mimic the climate of where that variety is typically grow to achieve a decent taste and caffeine content. Its typically hard to get all the variable right without living within the "coffee belt" or in a suitable climate. Hence why nearly all coffee is imported if you live outside of these regions. Most notable Columbia, Peru, Kenya, Ethiopia, Rwandan, Costa Rica, Brazil, etc. – tsturzl Sep 21 '15 at 20:26
  • Regions have such an impact on taste profile that it is one of the more popular ways to categorize bean varieties. So its likely that you live in a less than optimal climate for cultivating coffee, unless you live in a region that exports coffee, or you have a way to mimic the climate the bean variety is commonly grown in. – tsturzl Sep 21 '15 at 20:28

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The caffeine content of your coffee will depend on the variety, the method of extraction and the roast of your beans.

You can see on this paper about caffeine contents of turkish coffee on table 7, that unroasted coffee releases almost no caffeine, while dark roast gives the best release.

This article also has an interesting comparison on the caffeine content of different varieties.

I've talked to coffee producers who've told me that Geisha has 35% less caffeine than tipica, and there is a variety of Laurina that has only 25% of the caffeine found in tipica. I haven't been able to find data on this, but I did find a little data that points to it being in the right neigboardhood.

PabTorre
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