Bourbon coffee beans (the coffee varietal)
Bourbon coffee is sweetness, red fruit and clean acidity, at its best when grown high and processed with care. Yellow Bourbon in particular carries that sweet, chocolatey profile you find in Brazilian natural lots. Washed Bourbon from Central America goes the other way: cleaner, brighter, more fruit-forward. As a variety, Bourbon is one of the oldest and most influential Arabica varietals in cultivation, and it's a parent or ancestor of most of what defines specialty coffee today, including Caturra, Catuai, and Pacas. It originated on the island of Réunion, once called Bourbon, from Typica stock the French brought there in the early 1700s, then spread through Africa and the Americas over the 19th and 20th centuries. It's not an easy plant to grow. Bourbon is susceptible to leaf rust and coffee berry disease, and yields are moderate, a liability commercially but part of why the cup quality holds up. Sub-varieties including Red, Yellow, and Pink Bourbon differ mainly in cherry colour at ripeness rather than plant structure. Browse related varietals: Catuai · Pacamara · Caturra · Bourbon coffee varietal guide · All varietal guides
