The Arrival of Coffee on St. Helena
St. Helena, a remote island in the South Atlantic, welcomed coffee in the 18th century. This introduction began a rich cultural journey, especially when Napoleon Bonaparte was exiled there in the early 19th century. His affinity for coffee helped popularize this beverage among the elite, elevating St. Helena coffee’s status.
The Rarity and Export Challenges
Accessibility to St. Helena is limited mainly to boat travel, which enhances the coffee’s rarity in the global market. Exporting this prestigious coffee is also fraught with challenges, making it a sought-after delicacy. This island’s coffee production offers a unique snapshot of historical trade and cultural exchange, particularly evident when St. Helena coffee was briefly enjoyed in Paris and London during the 1800s.
Growing the Endangered Arabica Beans
St. Helena exclusively cultivates arabica coffee beans, known for their delicate nature and gourmet flavor. These beans thrive only under specific conditions, requiring high-altitude environments to flourish. In 2019, arabica was officially classified as a globally-endangered species, yet the demand, especially for St. Helena coffee derived from the green tipped bourbon seed, remains high. The resurgence of coffee production on the island, particularly under initiatives like those from Solomon, may ensure that the legacy of St. Helena coffee continues for generations to come.
