Bourbon Pointu Coffee
Bourbon Pointu is derived from Arabia’s coffee tree. Mister d’Hardancourt, secretary of the Indies Company, was the first to do the mutation in 1711. It was named Café Leroy after the French Revolution, from the name of one of the first grower, who died in 1770. The Indies Compagny prohibited coffee culture in 1718. In 1770, coffee growing restarted, but was almost entirely destroyed by an epidemic in 1880.
Gone for a long time, this variety of Arabia’s coffee tree (Coffea arabica cv. Laurina) is now relaunched in Reunion Island, but also in New Caledonia, with a view of a high-end production.
The coffee tree has a conical shape and is drought-resistant. Its medium-sized cherries are pretty spiked (until 15 by hub), as well as its grains, significantly stretched and spiked. The tree is notable by its small size, thin leaves and sprigs.
This variety has several advantages. First, leaves density allow cherries to ripen slowly and develop a higher sugar content.
This variety gives a nice acidity to the coffee, low bitterness but above all, a lower caffeine content. Caffeine is only 0.4 to 0.6%, i.e. half of the Arabica caffeine (1.2 to 1.6%).
The harvest takes place from October to February.
Coffee cherries are selected and picked ripe. Cherry color should be red/burgundy to express all its flavors. Berries are then stripped of their pulp, in order to harvest the precious grain…
Coffee beans are put in fermentation for a period ranging from 12 to 36 hours depending on the ambient temperature. Then the parched seeds are washed to remove all traces of mucilage (sticky part of the seed), before being dried for 15 to 30 days.