A natural mutation of Typica, Bourbon is considered one of the best specialty coffees in the world. It produces high-quality cup profile, has a medium yield, and is renowned for its sweet taste. It is however susceptible to leaf rust, coffee berry diseases and pests. Bourbon can be commonly found in South American countries such as Brazil (yellow bourbon) and El Salvador (red bourbon).
Bourbon coffee exhibits the following traits in its taste profile:
In the early 1700s, French missionaries introduced Bourbon from Yemen to Bourbon Island (now known as La Reunion), where the coffee derived its name from. As missionaries continued traveling, the Bourbon variety they brought along continued to spread rapidly throughout the Americas, Africa and later on Asia. Today, the distinct Bourbon variety has been largely replaced by its sub-varieties (descendants) such as Caturra, Catuai etc.