One more quick point (hah!) on Bourbon Pointu. It would appear that this coffee’s pointu (or, pointed) appellation is well earned. 
I’ve roasted any number of long-bean coffees, but this is something else, again. (Click the image1 to get a zoomified look.)
Given that any long-bean coffee takes a certain amount of care in roasting to avoid tipping — scorching the exposed ends of the bean — I have to think that roasting Bourbon Pointu would be something of a nightmare.
Still, I’d love to give it a try. ;)
Notes and Links
- Image source, Ueshima Coffee Co., Japan. ↩
