Variety encyclopedia
Red Bourbon
Red Bourbon is the conventional red-ripening form of Bourbon. World Coffee Research identifies Bourbon as a tall, Bourbon-related Arabica known for very good quality potential at high altitude, medium yield and susceptibility to leaf rust. Partners Coffee identifies the 2026 Bavyeyi lot from Ngozi as Red Bourbon.
Where did it come from?
Bourbon moved from Yemen to Réunion in the early 1700s and later spread through Africa and the Americas. Red Bourbon distinguishes red-ripening Bourbon selections from yellow- or orange-ripening forms.
What does it tend to taste like?
Lot- and process-dependent; the natural Bavyeyi lot emphasizes strawberry, orange, vanilla and other ripe-fruit notes.
Plant characteristics
Tall Bourbon-type trees with red-ripening cherries.
Why producers grow it
Valued for strong cup-quality potential at high altitude and established regional familiarity.
Sources & further reading
- · https://varieties.worldcoffeeresearch.org/varieties/bourbon
- · https://www.partnerscoffee.com/products/burundi-bavyeyi
- · https://www.partnerscoffee.com/blogs/education/burundi-bavyeyi-2026
Coffees in our database
Red Bourbon we've cataloged.