Varieties
Bourbon
Natural mutation of Typica born on the island of La Reunion: more productive and very sweet, with caramel and red fruit.
In the cup
- Caramel
- Red fruit
- Brown sugar
Bourbon owes its name to the old Bourbon Island, today The Meeting, in the Indian Ocean. There, a Tipica plant naturally mutated and gave a somewhat more productive variety.
From the island, Bourbon spread to other producing countries. Today it is the base of the coffee of Rwanda, of many farms of El Salvador, and mother of varieties such as Caturra and Pacas.
There are red, yellow and pink Bourbon, depending on the color of the ripe cherry. Eye: The Pink Bourbon of Colombia, despite the name, is not a Bourbon according to genetic analysis.
In the cup, Bourbon is synonymous with sweetness: candy, red fruit and a round body. It is sensitive to pests and diseases, so it requires care.
- Father: Typica.
- Descendients: Caturra, Pacas, Mundo Novo (with Tipica) and, through them, Catuai and Pacamara.
It shines in almost all methods. Try a red Bourbon of Rwanda in V60 or a Salvadoran Bourbon in espresso.
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