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Bourbon

Bourbon is a foundational Coffea arabica variety that originated from Yemeni plants introduced to Réunion Island, formerly known as Île Bourbon, in the early 1700s. Genetically, it serves as one of the two primary trunks of the arabica family tree, acting as a parent to numerous modern cultivars like Caturra, Catuai, and SL28. In the field, the plant is characterized by medium yields and a susceptibility to common diseases like coffee leaf rust. It is highly regarded by producers and drinkers alike for its exceptional cup quality, which typically features a rounded, layered acidity and distinct sweetness. Because of its historical and genetic significance, it remains a cornerstone of specialty coffee production across Latin America, Rwanda, and Burundi.

TagsBourbonArabicaPink BourbonCaturraPacamara
Where did it come from?

Bourbon traveled from Yemen to Réunion in the early 1700s, reached Brazil in the 1860s, and spread across the Americas to become — with Typica — one of the two trunks of quality arabica's family tree.

What does it tend to taste like?

Buttery sweetness — caramel, red fruit, balanced acidity.

Plant characteristics

Conical trees with short node spacing; cherries ripen red, yellow or orange depending on the mutation.

Why producers grow it

The classic sweetness standard: Bourbon lots reliably cup sweeter and rounder than most modern high-yield varieties.

Sources & further reading

Editorial record last reviewed: . Sources document specific claims, not guarantees about every coffee sold under this variety name.

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Bourbon we've cataloged.

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