Bourbon
One of the original varieties. Sweet, round, complex — in exchange for a small crop.
Bourbon started on the island of Réunion, once called Bourbon, and alongside Typica it is the other variety most of the world’s arabica descends from.
In the cup: pronounced sweetness, a round body, a complex and well-structured acidity. Many people consider it the most balanced of the classic varieties.
The price of that: it yields less than modern bred varieties and it is more susceptible to disease. Anyone growing Bourbon is deliberately choosing quality over quantity.
In our range: the coffee from the Abadatezuka cooperative in Rwanda is Bourbon, and our Ethiopian lot is made up of heirloom variants related to it.
Taste it
