Bourbon Pointu Coffee from New Caledonia | Laurina Variety • Grand Cru Grade
A molecular structure low in caffeine: “Peaberry” beans (caracolillo) characterized by a surprising aromatic density.
Location and Growing Variables
Biotope
Grown on the volcanic and sedimentary terroirs of the west coast of New Caledonia. The island climate, tempered by the Pacific trade winds, together with the moderate altitude, allows a slow ripening of the cherries — essential to the synthesis of floral aroma precursors.
Harvest
A selective hand picking at full maturity. This variety is distinguished by its ‘Pointu’ morphology (Laurina), a natural mutation of Bourbon producing smaller, denser beans that naturally contain around 50% less caffeine than standard Arabica varieties.
Technical Data and Processing
Wet processing (washed coffee) including controlled fermentation of the cherries. This technical protocol cleans the bean perfectly of its mucilage, guaranteeing the precision of the sensory profile and a crystalline acidity.
An artisanal “monk's robe” roasting profile (light to medium). This thermal choice preserves heat-sensitive molecules and volatile oils, avoiding the bitterness associated with sugar pyrolysis.
An exceptional concentration of aromatic esters. The caracolillo form (a single round bean per cherry) encourages even heat conduction during roasting, resulting in a more stable extraction of the soluble compounds.
Organoleptic Characteristics
-
MouthfeelA light, elegant body with a silky texture. The attack is lively, carried by a fine, complex acidity, without any astringency.
-
Aromatic SpectrumAn architecture defined by floral top notes (hibiscus, jasmine) and woody heart nuances. There is an aromatic persistence evocative of tree nuts and a delicately lemony finish.
-
Character in the CupA moderate caffeine content allowing enjoyment at the end of the day without disturbing the cycle of alertness, while offering intense sensory stimulation.
Brewing Parameters
Extraction: Recommended for gentle extraction methods (slow coffee: V60, Chemex or French press). Water at 92°C dissolves the organic acids without extracting burnt notes.
Grinding: A medium to coarse grind for filter extraction, to be ground at the very last moment to halt the evaporation of the aromatic compounds.
Storage: Store in an airtight container with a one-way valve, in a cool, dry place. The whole bean must be protected from oxygen to maintain the integrity of its complex bouquet.
