Variety encyclopedia
Bourbon de Colasay
Bourbon de Colasay is the producer-used name for a distinctive regional coffee plant from Colasay, Peru. Despite the word Bourbon, available genetic reporting does not identify it as traditional Bourbon: testing found a closer resemblance to Catimor genetics but no exact known match. It should therefore be treated as its own documented working identity rather than collapsed into Bourbon or Catimor.
Where did it come from?
Producers in the Colasay district use the name “Bourbon de Colasay” for a locally important coffee plant. Counter Culture reports that genetic testing placed it closer to Catimor genetics than to traditional Bourbon, without matching any known Catimor variety exactly; the roaster describes cross-pollination or a regional mutation as possibilities, not settled conclusions.
What does it tend to taste like?
The referenced 2025 community lot was described with black cherry, white grape and a juicy structure; this is lot-specific, not a universal promise for the variety.
Plant characteristics
Trees reportedly resemble traditional Bourbon but produce more fruit and show strong resistance to coffee leaf rust.
Why producers grow it
It combines local cup quality with higher fruit production and stronger rust resistance than many traditional high-quality varieties.
Sources & further reading
- · https://counterculturecoffee.com/products/la-viuda
- · https://counterculturecoffee.com/blogs/counter-culture-coffee/origin-field-lab-2024-peru-trip-report
Coffees in our database
Bourbon de Colasay we've cataloged.