Citrus fruit and coffee jellies and jams - La Maison du Laurina

Jacques cultivates and transforms Bourbon Pointu, an exceptional coffee, with care and passion, on the volcanic soil of Saint-Joseph.

He also produces turmeric, ginger, mangoes and citrus fruits, as well as jellies and jams.

My father drank coffee, all the time, so I grew up in the world of coffee.

We're in Grand Coude, in the Hauts de Saint-Joseph area, at an altitude of almost 1,100 metres. Here, I farm an area of 3 hectares, of which around one and a half are dedicated to Bourbon Pointu, which I produce from nursery to cup.

Our plots, whether at Grand Coude or Rivière des Remparts, are the two Bourbon Pointu plots closest to the Piton de la Fournaise volcano. Our soil is a little acid but very rich. We produce Bourbon Pointu with orange, citrus and often exotic fruit flavors.

We have chosen to enhance the value of Bourbon Pointu throughout the production chain. Nothing is thrown away, everything is transformed: after the harvest, we make cascara*, so we choose the most beautiful fruits to make it. Then we make green coffee, roasted coffee, and we also make jellies and creams from the fruit.

We've been producing Bourbon Pointu since the early 2000s, so we've had a lot of experience in this business. We have naturally eliminated phytosanitary and chemical products, and turned our attention to nature and biodiversity. That's why we work under the Agriculture Biologique label. And, of course, we also met all the requirements for the Esprit Parc Nationallabel .

* dried coffee cherry pulp