Bourbon: Typica's Sibling and a Legacy of Sweetness

Alongside Typica, Bourbon stands as one of the two most culturally and genetically important coffee varieties in the world. If Typica is known for its elegant clarity, Bourbon is celebrated for its exceptional sweetness and round, balanced cup profile.

Originating from the same Yemeni lineage as Typica, Bourbon took a different path around the globe, starting with its introduction to the island that gave it its name. It is generally a more productive plant than Typica and is known for its relatively small, dense cherries that can ripen in various colors, including red, yellow, and pink.

This variety became the foundation of the coffee industries in many parts of the world, particularly in Latin America, and it is the parent of countless well-known mutations and hybrids.

A French-Led Journey from Yemen

Like Typica, Bourbon's story begins in Yemen. In the early 18th century, French missionaries were given coffee seeds from Yemen, which they planted on the Île Bourbon (now known as Réunion), a French island in the Indian Ocean.

The coffee plants adapted to the island's environment, and over time, they mutated slightly from their Yemeni ancestors, developing the distinct characteristics that we now associate with the Bourbon variety. For about 150 years, this was the only type of coffee grown on the island.

In the mid-19th century, French missionaries began to establish coffee plantations in Africa and the Americas. They introduced the Bourbon variety from Réunion to their new missions. This is how Bourbon first arrived in Brazil around 1860, and from there, it spread rapidly throughout Central and South America.

The Celebrated Bourbon Flavor Profile

Bourbon coffees are prized by roasters and brewers for their wonderfully pleasing and accessible flavor profiles, often characterized by a remarkable sweetness.

• Acidity: The acidity is typically well-balanced and can range from bright and lively to soft and gentle. It often carries a fruity, winey quality.
• Body: Bourbon generally has a medium to full body, with a smoother, more buttery or creamy mouthfeel compared to the lighter body of Typica.
• Aroma: The aroma is often complex, with notes of caramel, chocolate, and malt, complemented by hints of fruit and spice.
• Flavor: The defining characteristic is sweetness. Look for notes of caramel, vanilla, and milk chocolate, balanced by fruit flavors like ripe cherry, fig, and red grape. Yellow Bourbon mutations are particularly known for their distinct caramel and nutty notes.

Cultivation: A Step Up in Production

From a farmer's perspective, Bourbon represented a significant improvement over Typica in several ways, which contributed to its widespread adoption.

• Higher Yields: Bourbon plants typically produce about 20-30% more coffee cherries than Typica plants, making them a more economically viable option.
• Sturdier Structure: The plants are still tall but generally have a more compact structure with more secondary branches, allowing for more cherry production.
• Altitude: Like Typica, Bourbon produces its best quality at high altitudes, typically between 1,100 and 2,000 meters. The slow maturation at these heights contributes to the bean's density and complex sugars.

However, Bourbon shares Typica's unfortunate susceptibility to major coffee diseases like coffee leaf rust, as well as pests.

Key Growing Regions

Bourbon is a classic variety found throughout the specialty coffee world, especially in Latin America.

• Brazil: Brazil was one of the first countries to adopt Bourbon on a massive scale. The Yellow Bourbon variety is particularly famous in the Cerrado and Sul de Minas regions.
• El Salvador: This country is well-known for producing high-quality Bourbon coffees, including Red, Orange, and Pink Bourbon varieties.
• Rwanda & Burundi: The coffee industry in these East African nations was built almost entirely on the Bourbon variety. It produces coffees with bright, fruity acidity and rich sweetness.
• Guatemala: In classic regions like Antigua and Huehuetenango, Bourbon is prized for its complex cup profile with notes of chocolate, nuts, and spice.

Brewing a Sweet and Balanced Cup

To highlight Bourbon's signature sweetness and balanced profile, brewing methods that emphasize body and sweetness are excellent choices.

• Recommended Methods: The French Press is a fantastic choice for Bourbon as it results in a full-bodied cup that showcases the coffee's richness. Pour-over methods like the Kalita Wave or a flat-bottom dripper can also produce a sweet, well-rounded brew.
• Grind: A medium to medium-coarse grind is generally best. For French Press, go quite coarse.
• Water Temperature: Standard water temperatures between 93-96°C (200-205°F) work very well.
• Ratio: A slightly stronger ratio, such as 1:15, can often enhance the sweet, chocolatey notes of a good Bourbon.

The Parent of an Entire Generation

Bourbon's most significant legacy is perhaps the sheer number of important coffee varieties that have mutated from it. It is a prolific parent to some of the most widely planted coffees in the Americas:

• Caturra: A natural dwarf mutation of Bourbon discovered in Brazil, leading to much higher density planting.
• Pacas: A similar natural mutation of Bourbon discovered in El Salvador.
• Villa Sarchi: Another compact mutation from Costa Rica.
• SL28 & SL34: While their exact lineage is debated, they are widely believed to be selections from Bourbon-type coffees brought to Kenya.

Conclusion: A Foundation of Sweetness

Bourbon is a true cornerstone of the specialty coffee world. Its journey from Yemen to an Indian Ocean island and then across the globe is a testament to its desirable qualities, both in the field and in the cup.

While it faces challenges from disease, its legacy lives on, not only in the pure Bourbon coffees that are still highly sought after but also in the dozens of successful offspring it has produced. Every cup of Bourbon offers a taste of this rich history and a profile defined by comforting, deep-seated sweetness.