Coffee Bourbon Pointu of Reunion Island: How to define a terroir to obtain a «Gourmet» coffee - Université de La Réunion Accéder directement au contenu
Communication Dans Un Congrès Année : 2010

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

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. (Résumé d'auteur)
Fichier non déposé

Dates et versions

hal-01193253 , version 1 (04-09-2015)

Identifiants

  • HAL Id : hal-01193253 , version 1

Citer

Philip Aguilar, Laurent Berthiot, Frédéric Descroix. Coffee Bourbon Pointu of Reunion Island: How to define a terroir to obtain a «Gourmet» coffee. International Conference on Coffee Science, Oct 2010, Bali, Indonesia. pp.1040--1045. ⟨hal-01193253⟩
228 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More