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Coffee was brought to New Caledonia in 1860 and cultivated by Marist monks. Two decades later, coffee seeds were introduced from Bourbon Island.
Most of the coffee in New Caledonia is grown at around 950 metres above sea level, and is wet processed and sun dried.
The Le Roy varietal is generally considered to be a natural mutation of the Bourbon varietal. The plant is short with small and narrow leaves and the bean itself is pointed at one end.
Le Roy has about half the caffiene content of normal arabica beans, and loses less weight during roasting.
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