Coffee Bourbon Pointu of Reunion Island: How to define a terroir to obtain a "Gourmet" coffee

Aguilar Philip, Berthiot Laurent, Descroix Frédéric. 2011. Coffee Bourbon Pointu of Reunion Island: How to define a terroir to obtain a "Gourmet" coffee. In : Proceedings of the 23rd International Conference on Coffee Science; Bali, Indonesia, October 3-8, 2010 = Actes du 23ème Colloque scientifique international sur le café, Bali, Indonésie, 3-8 octobre 2010. ASIC. Paris : ASIC, 1040-1045. ISBN 978-2-900212-22-6 International Conference on Coffee Science. 23, Bali, Indonésie, 3 Octobre 2010/8 Octobre 2010.

Résumé : New ways of coffee consumption have emerged with the development of specialty coffees and terroir coffees. Producing coffee in a European country is a challenge according to the cost of labour. Nevertheless, farmers of the Reunion Island, the French island in the Indian Ocean, decided to grow coffee helped by a development project ("Café Bourbon pointu de la Réunion") with the aim of producing a high value coffee for a niche market. Producing coffee on the Reunion Island is not new: the first coffee plants were introduced in the 18th century from Yemen. Coffee cultivation has contributed to develop the island. "Bourbon pointu" is the result of a natural mutation of a Yemen Arabica coffee plant, discovered in 1771 in a plantation near the village of Sainte Marie. The coffee Bourbon pointu, caffeine low, is well known for its special citrus fruity taste.

Mots-clés Agrovoc : Coffea arabica, fève de café

Mots-clés géographiques Agrovoc : La Réunion, France

Classification Agris : Q04 - Composition des produits alimentaires
E70 - Commerce, commercialisation et distribution

Auteurs et affiliations

• Aguilar Philip, CIRAD-PERSYST-UMR Qualisud (FRA)
• Berthiot Laurent, CIRAD-PERSYST-UMR Qualisud (FRA)
• Descroix Frédéric, CIRAD-PERSYST-UMR Qualisud (REU)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/560173/)

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