Introduction:Bourbon Pointu is a rare naturally low-caffeine coffee originating from Réunion Island (formerly known as Bourbon Island). It is renowned for its slender bean shape, mild acidity, and caffeine content that is only about half that of regular coffee. This article delves into the discovery, revival process, unique flavor characteristics, and suitable brewing methods of this legendary coffee, helping you better understand this rare bean variety and master the key points of tasting.
Also known as Coffea Laurina, Bourbon Pointu is a coffee bean variety with an elongated, pointed shape at both ends. It was first discovered in 1810 on Réunion Island (formerly Bourbon Island). Compared to typical Bourbon varieties, it contains only about half the caffeine, making it a naturally low-caffeine coffee, yet it still retains a rich and delicate flavor profile. As a result, it has become a focus of attention for coffee enthusiasts and researchers alike.
The appearance of this coffee bean is distinctly different from the commonly round-shaped Bourbon beans. Its beans are slender with pointed ends at both sides, hence the name "pointed" or "slender." It is also known by other names such as Laurina and Leroy, but "Bourbon Pointu" remains the more widely recognized term. Its unique genetic mutation reduces its caffeine production capability, but this also affects the plant’s vigor, resulting in low yields and challenging cultivation conditions.
Between the 18th and 19th centuries, Bourbon Pointu was once one of the main cultivated varieties on Réunion Island. In the year 1800, its annual production even reached as high as 4,000 metric tons, and it was highly popular in European markets. Notable figures, including King Louis XV of France and the famous writer Honoré de Balzac, were among its admirers. However, over time, the variety suffered multiple setbacks, including hurricanes, attacks by fire ants, and outbreaks of leaf rust disease. Its cultivation area continued to shrink, and by 1942, the variety had completely disappeared from Réunion Island and was considered extinct.
It wasn’t until 2001 that Japanese UCC Ueshima Coffee expert Yoshiaki Kawashima, having heard rumors that low-caffeine coffee trees might still exist on Réunion Island, visited the island multiple times. Eventually, with the help of local farmers, he discovered around thirty wild coffee trees suspected to be Bourbon Pointu. After identification by French scientists, these were confirmed to be the long-extinct Bourbon Pointu. Subsequently, a revitalization project was launched through a collaboration between the French research team and UCC. After years of effort, the first batch of revived coffee beans was successfully harvested in 2006, with limited sales beginning the following year.
Due to extremely limited production, Bourbon Pointu is currently mainly cultivated in its place of origin, Réunion Island, as well as in places like Colombia where it has been introduced more recently. In Colombia, its cultivation has been driven primarily by Camilo Merizalde, a roaster who has won the World Barista Championship (WBC) multiple times. However, due to harsh cultivation conditions and scarce yield, only a few tons are produced globally each year, keeping market prices high—with 100 grams often selling for over 500 New Taiwan Dollars, and even several times the price of premium Blue Mountain coffee.
The appeal of Bourbon Pointu lies not only in its naturally low caffeine content, but also in its elegant flavor profile. Generally, this coffee features bright acidity, often accompanied by fresh fruity and sweet notes such as blueberry and vanilla. Its mouthfeel is silky smooth, with a mellow and layered aftertaste. These qualities allow it to deliver a distinctly layered tasting experience, even with its lower caffeine content.
For coffee enthusiasts looking to brew Bourbon Pointu, it is recommended to use a light to medium roast to better highlight its bright fruit acidity and delicate aromatic characteristics. When using a pour over method, you can refer to the following basic parameters: grind size should be medium-fine (similar to the size of fine sugar), water temperature around 90–92°C, and a brew ratio set at 1:15 to 1:16. Use a steady medium stream of water, and consider a multi-pour method to help balance the flavors. Avoid over-extending the extraction time to prevent tannin release, which may negatively impact the overall taste.
In summary, Bourbon Pointu is not only a coffee variety of great historical significance, but also a standout among naturally low-caffeine coffees. Its journey from extinction to revival is akin to a miracle story in the world of coffee. If you have the opportunity to taste this rare coffee from Réunion Island, try brewing it with a light to medium roast and savor its unique blueberry aroma, vanilla sweetness, and silky texture—experiencing the distinctive charm of this legendary coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
