When we speak about specialty coffee, we often highlight origin, altitude, or processing method. Yet beneath all of these variables lies something even more fundamental: the cultivar.
Just as grape varieties define the structure and character of wine, coffee cultivars shape sweetness, acidity, body and aromatic complexity. Understanding them allows us to better appreciate not just where coffee is grown but why it tastes the way it does.
We begin this series with one of the most influential cultivars in the history of Arabica coffee: Bourbon.
The Origins of Bourbon
Despite its name, Bourbon has nothing to do with whiskey. It is a cultivar of Coffea arabica, brought to Yemen from Ethiopia before being taken by French missionaries to Bourbon Island (now Réunion), where it was cultivated in the 18th century before spreading throughout Latin America.
Over time, Bourbon became foundational to coffee production in Brazil, Colombia, El Salvador and beyond. Many well-known cultivars grown today are natural mutations or descendants of Bourbon, making it one of the most genetically significant varieties in specialty coffee.
Why Bourbon Matters
Bourbon has long been celebrated for its exceptional cup quality. It is typically associated with:
- Refined, balanced acidity
- Natural sweetness
- A silky, rounded body
- Notes of caramel, chocolate, stone fruit and occasionally subtle florals
When grown at higher altitudes and carefully processed, Bourbon can be remarkably expressive while remaining elegant and composed in the cup.
However, quality comes with trade-offs. Bourbon plants generally produce lower yields and are more susceptible to disease than some modern hybrids. For producers, choosing to cultivate Bourbon is often a deliberate decision to prioritise cup profile over volume.
Bourbon’s Legacy
Many cultivars familiar to today’s coffee professionals trace their lineage back to Bourbon. Varieties such as Caturra, Pacas and Pacamara are all mutations linked to it.
In many ways, Bourbon represents the bridge between coffee’s agricultural history and the innovation shaping its future.
Great coffee doesn't begin in the roastery, it begins with the plant.