Bourbon

Bourbon is the second foundational Arabica lineage, named for the island of Bourbon (now Réunion) where French missionaries cultivated Yemeni seed from the early 1700s; the cultivar as widely propagated dates to the 19th century before spreading to Latin America and East Africa. Compared with Typica it yields somewhat more and is celebrated for outstanding sweetness and complexity. Bourbon is the parent of an enormous family — Caturra, Catuaí, Pacas, SL28, Mundo Novo and more — making it one of the most influential cultivars in coffee.

At a glance

• Scientific name: Coffea arabica var. bourbon
• Identified: 1810
• Flavor: Sweet, complex, with caramel and red-fruit acidity.
• Aroma: Sweet, fruity, floral.
• Disease resistance: Low
• Cup potential: Very high