Bourbon Pointu coffee jelly - Ferme Sliti

In their little natural setting at Ferme Sliti, Martine and Mongi produce many varieties of fruit and vegetables, aromatic and medicinal plants, eggs and... the famous Bourbon Pointu coffee!

We're at an altitude of 1,000 meters above Bois de Nèfle, Saint-Paul. I like to say on the slopes of the Maïdo, it's not very far. On this 5-hectare farm, we have around 1.5 hectares of Bourbon pointu. Many people are interested in Bourbon pointu, because it's an exceptional coffee, but there's also a whole history surrounding it. Coffee was the first product to be produced on the island. It was in 1710, and the island's settlement is totally linked to coffee. This coffee represents a bit of our island's heritage, so I'm talking about this heritage, and helping people discover it.

We were among the first beneficiaries of Esprit parc nationaland today we're still very happy to have this brand.

Our job, when people visit and discover my café, is to get them to hire us. We explain all this to them when we visit and sell our products.

Bourbon pointu's aromas can take us on a journey through a thousand and one flavors: you can start with caramel, cocoa, sugar cane, and then when you put it in your mouth you'll have flavors that explode. We call this length in the mouth. You'll also get lychee aromas. And Bourbon pointu really has that long finish, that sweetness that characterizes it.