Guadeloupe

Connoisseurs consider the Guadeloupe Bonifieur one of the best coffees in the world

• Arabica Bourbon Pointu was introduced to Guadeloupe in 1721 by Gabriel de Clieu and gradually supplanted the culture of cocoa.
  
• In 1743 coffee was grown on 11,750 ha.
  
• The French Revolution and coffee diseases reduced the plantation, so that in 1859 only 2,009 ha were left.
  
• At the end of the 17th century, the then French colony exported 6,000 tons of coffee under the name “Bonifieur course” to France.
  
• The increasing competition from Africa and Latin America reduced the export from 1900 to 1,000 tons, later to 225 tons.
  
• Although coffee dominated the landscape at the beginning of the 20th century, new diseases such as coffee rust and 1928 a cyclone destroyed the production.
  
• After the war, the rural depopulation began and falling world market prices made coffee cultivation unprofitable. So plantations were gradually abandoned.
  
• Residual coffee farms continued to provide extra income for some families who needed it because of weak local economic activity.
• Today Bonifieur La Guadeloupe is experiencing a renaissance and is available thanks to a co-operative of coffee producers on Basse Terre.
  
• The aim is to revive the coffee culture and organize it in Guadeloupe.
• It is grown on volcanic soil on 150 ha in the Vieux-Habitants region.
• Although only 30 tonnes of Guadeloupe Bonifier are produced each year, it is in demand for its rarity and good quality.
• Guadeloupe Bonifieur is the only coffee except Jamaican Blue Mountain that is exported in barrels.
• And if you want to spend your holidays in the middle of an old coffee plantation, you can do so on the heights of Pointe Noire in Café Beauséjour, which is now a comfortable lodge.

 Coffee

• Café Bonifieur Bourbon
• Café Bonifieur Moulu
• Café Grains Côte-sous-le-Vent
• Café Moulu Côte-sous-le-Vent
• Café Bonka
• Café de Vanibel
• Café Man Lisa bonifieur de Guadeloupe moulu
• Moulu