Bourbon
Bourbon is one of the oldest and most important Arabica varieties, celebrated for its sweet, balanced flavor profile.
History
Bourbon originated on the island of Bourbon (today's Réunion) in the Indian Ocean. In the early 18th century (around 1715), French settlers brought coffee plants from Yemen to the island, where over time natural mutation and selection produced today's Bourbon variety. Bourbon and Typica are the two most important lineages in Arabica's spread: Typica traveled via India and Java, Bourbon via Réunion. Both descend from Yemeni coffee, but neither derives from the other. In the mid-to-late 19th century, missionaries and settlers carried Bourbon to East Africa and Latin America, where it became a key variety in Brazil, Central America and Rwanda.
The Bourbon Family
Many well-known varieties are Bourbon mutations or descendants:
- Caturra: a dwarf Bourbon mutation discovered in Brazil
- Villa Sarchi: a dwarf Bourbon mutation discovered in Costa Rica
- SL28 and SL34: Kenyan selections related to the Bourbon group
- Laurina (Bourbon Pointu): a low-caffeine mutation from Réunion
- Pacas: a dwarf Bourbon mutation discovered in El Salvador
Flavor Profile
Bourbon is celebrated for its exceptional sweetness and balance:
- Caramel: pronounced caramel sweetness
- Chocolate: warm chocolate character
- Nuts: soft, underlying nutty notes
- Fruit: moderate fruit acidity, brighter at high altitude and in East Africa
Variants and Colors
- Red Bourbon: the most classic Bourbon, with red ripe cherries
- Yellow Bourbon: a yellow-fruited form discovered in Brazil, prized for sweetness
- Orange Bourbon: relatively rare, found in El Salvador and Brazil
- Pink Bourbon: Colombia's star variety — though recent genetic research shows it is closer to Ethiopian landraces than to true Bourbon
Growing Information
- Altitude: 1,000–2,000 m; higher altitude gives a more refined cup
- Disease resistance: low to medium; susceptible to leaf rust and coffee berry disease
- Yield: medium, roughly 20–30% higher than Typica
- Stature: tall, with broad foliage
Brewing Tips
Bourbon's sweetness is most complete at medium-light to medium roasts. For pour-over, use 91–93°C water to bring out both caramel sweetness and gentle acidity. Central American and Brazilian Bourbons also make excellent espresso, with chocolate notes that shine in milk drinks.