Red Bourbon
Bourbon is a cultivar of Coffea Arabica, originated in Yemen. Bourbon coffee was first produced in Réunion, which was known as Île Bourbon before 1789. It was later taken by the French to mainland Africa and to Latin America. Bourbon grows best at heights between 1,100 and 2,000 meters and gives a 20-30% higher yield than Typica, but produces a similar quality of coffee. Bourbon has a commercially viable level of yield potential and growth habit but is generally susceptible to disease and pests. Bourbon quality is generally accepted to be standard to good
Why do we grow Red Bourbon?
About 70-75% of our farms are, and will remain with the Red Bourbon Variety. It is one of the main reasons why buyers first started seeking our country's coffees. It put us on the world map. Red Bourbon from El Salvador is one of the best coffees in the world for espressos. World-wide, Bourbon is starting to become a scarce variety, but not in our case, we will continue to push on working with this variety.
Production capacity: between 690-1840 kilos per manzana.
Tree size: Tall.
Location: All Farms.
Variety cup notes:
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Aroma: Chocolate, sweet, and floral.
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Body: Medium to high body, very creamy mouthfeel.
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Acidity: Citric, bright.
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Flavor: Chocolate, fruits, sugar cane, caramel.
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Aftertaste: Caramel, honey, and sweet.
How do we process this variety?
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Full-Wash
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Semi-Wash
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Honey
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Natural
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Experiments