Bourbon
Also called Bourbon Vermelho, Red Bourbon, Yellow Bourbon, Pink Bourbon
A sweet, rounded Arabica named after the island where it was first grown, now Réunion.
- Species
- Coffea arabica
- Lineage
- Yemen → Île Bourbon (Réunion), 1700s
- Stature
- Tall
- Yield
- Medium
- Best altitude
- 1,000–2,000 m
- Leaf rust
- Very susceptible
- Quality
- Excellent
Where it grows
- Réunion (where it began)
- Rwanda
- Burundi
- El Salvador
- Minas Gerais, Brazil
- Antigua, Guatemala
- Kilimanjaro, Tanzania
- Cusco, Peru
- Western Highlands, Papua New Guinea
- Kivu, Democratic Republic of the Congo
- Yauco, Puerto Rico
About
French missionaries planted coffee from Yemen on Île Bourbon in the early 1700s. The population there developed its own character and spread to Brazil and East Africa in the 1800s, giving rise to the Bourbon line.
Bourbon yields 20–30% more than Typica and has broad, wavy leaves. Fruit can ripen red, yellow, orange or pink, and natural mutations of it gave the world Caturra, Pacas and Villa Sarchi.
From Wikipedia
Bourbon is a cultivar of Coffea arabica. It is one of the two main varietals from which many new cultivars are bred, the other being Typica. Both originated in Yemen.
Bourbon coffee was first produced in Réunion island, known as Île Bourbon before 1789. The French later took it to mainland Africa and Latin America.
Bourbon grows best at elevations between 1,100 and 2,000 meters (3,600 and 6,600 ft) and gives a 20–30% higher yield than Typica, but produces a similar quality of coffee. Bourbon has a commercially viable yield potential and growth habit but is susceptible to disease and pests. Bourbon quality is generally accepted to be standard to good. The tree can grow tall and has a medium yield potential of very good quality cherries. It is susceptible to the major diseases of coffee.
Text from the Wikipedia article Bourbon coffee by its contributors, under CC BY-SA 4.0.