Modern cultivars of coffee are derived from two base populations – known as Typica and Bourbon – both assensions of Yemen, and which were spread worldwide in the eighteenth century.

Breeders largely exploited the above mentioned varieties resulting in Typica and Bourbon-derived cutivars with similar agronomic behavious characterized by high susceptibility to many pests and low adaptability.

Around the year 1715, a few plants of Typica were introduced by the French to the island we know today as Reunion, in the indian ocean, thence called Ile Bourbon.

The Typica trees mutated giving origin to the Bourbon variety, which is more productive than its ancestor. This sole characteristic made the variety a valuable transplant throughout Brazil (where it was taken in the late 18th century) and other parts of Central and South America, as well as on the African continent, specifically in Rwanda.

Bourbon variety is part of the reason Brazil became one of the world’s coffee superproducers in the 1860s, when it was introduced to make up for the supply loss caused by a leaf-rust outbreak in Java.

This variety grows best at hights between 1.100 and 2.000 m.a.s.l. it normally yields 20% to 30% more coffee than Typica/Typica varieties but produces similar quality of coffee. It is, however, considered to be a variety with small productivity when compared to other common coffee plants such as the Bourbon-dirived varieties Caturra, Catuai and Pacas.

When looking at a bourbon tree you would recognize it because the leaves are wide with wavy edges and it has more scondary branches in comparison with other trees.

The berries are rather small and very thick, and can be red, yellow or pink depending on the sub-variety. Red, yellow and pink Bourbon are varieties with natural mutasion of one recessive gene.

Bourbon is known for its complex acidity and wonderful balance. it is also slightly sweeter with a sort of caramel quality, nice and crisp acidity, but can present different flavors depending on where they’re planted. El Salvador Bourbons are all butter, toffee, and fresh pastry; Rwandan types tend to have a punchier fruit quality.

Other atributes that can be found in Bourbon are figgy sweetness and gentle brightness. Balanced with a smooth texture and a sweet finish.