Bourbon

The origin of this coffee is Yemen, from which a seedling was brought to the island of La Reunion, formerly known as Bourbon. Bourbon was later introduced to Kenya and Brazil.

Bourbon produces 20-30% more coffee than Typica, but less coffee than most cultivars. It has less of a conical shape than Typica, but has more secondary branches. The angles between the secondary branches and the main stem are smaller, and the branch points on the main stem are closely spaced.

The leaves are broad and wavy on the edges. The fruit is relatively small and dense. The cherries mature quickly and are at a risk of falling off during high winds or rains. The best results for Bourbon are realized between 3,500-6,500 feet. Cup quality is excellent and similar to Typica.