Bourbon Pointu Leroy honey process
BOURBON POINTU OR LEROY (Arabica var. Laurina)
In 1771 a dwarf mutant of Red Bourbon was discovered on Reunion Island by a local coffee estate owner named Leroy. It had a characteristic Christmas tree shape, and the bushes were drought resistant. Initially called Coffee Leroy, the name Bourbon Pointu was given to it from 1920 onward for the shape of its beans which are sharply pointed on one end. Appreciated for its low caffeine content (0.6 % versus 1.5% in most other Arabica coffees) and its sweet, fruity character it soon became popular across Europe.
We came across Coffee Leroy in New Caledonia, where it was first introduced by the monks of the Marist Brothers order in 1860. This is a very rare and sought after varietal
Process: Honey processed is a process where after pulping and fermentation the beans are not washed, and are dried retaining the mucilage of the fruit pulp. This intensifies the sweetness in the bean.
Tasting notes: Delicate with a gentle mouth feel and subtle stone fruit sweetness, vanilla, Brazil nut and chocolate nougat
Weight: 130 g