A natural mutation of Typica, Red 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 due to a substantial amount of glucose. It is however susceptible to leaf rust, coffee berry diseases and pests. Red Bourbon can be commonly found on high altitudes in Latin American countries like Guatemala and Honduras.
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. Since the first seed planted on Reunion Island was from The Noble Tree, the parental varietal of Bourbon is unsurprisingly, the Typica.
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.