Bourbon Pointu coffee, which had died out over the last few decades, has been given a new lease of life thanks to the passion of a hundred or so family producers. It was discovered in 1771 on Reunion Island, formerly called the Bourbon Island. As a drink it was greatly appreciated in the court of Louis XV.
Bourbon pointu is a coffee variety obtained from a mutation of the Arabica cultivar, first described in 1711 by Mr d'Hardancourt, Secretary of the East India Company, on a mission to Reunion Island.

The drink has a delicate taste, with exceptional sensory properties, mainly due to its delicate aroma and highly original fruity taste:orange, tangerine and even lychee in some batches.

Nowadays on Reunion Island, Bourbon pointu coffee is harvested manually and very carefully using selective hand picking at optimum maturity (the cherries do not all ripen at the same time). It is wet-processed then sun-dried before being roasted in the old fashioned way so it can fully express the aromas and flavours of the land that it comes from.
For those who have tasted it, this coffee made in a grègue (a traditional Reunion Island coffee maker) is exceptional! Bourbon pointu coffee is considered to be one of the finest in the world by connoisseurs.