Bourbon Coffee Beans

Bourbon is one of the oldest and most widely influential Arabica varietals in cultivation. It originated on the island of Réunion (formerly Bourbon) from Typica stock brought there by the French in the early 18th century, and from there spread through Africa and the Americas during the 19th and 20th centuries. It is a parent or ancestor of many of the varietals that now define specialty coffee, including Caturra, Catuai, and Pacas.

As a plant, Bourbon is susceptible to leaf rust and coffee berry disease and produces moderate yields — qualities that make it a commercial liability but a quality asset. The cup tends toward sweetness, red fruit, and clean acidity, with a complexity that improves significantly with altitude and careful processing. Sub-varietals including Red, Yellow, and Pink Bourbon differ mainly in cherry colour at ripeness, with Yellow Bourbon in particular associated with the sweet, chocolatey profile found in Brazilian natural lots. Washed Bourbon from Central America tends to be cleaner and more fruit-forward.

Browse related varietals: Catuai · Pacamara · Bourbon varietal guide · All varietal guides