The Past and Present of Bourbon Varieties: What is Bourbon Coffee and Arabica Cultivated on Bourbon Island

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FrontStreet Coffee - Introduction to Bourbon Coffee Varieties

Basic Introduction to Coffee Varieties - Bourbon

Bourbon is a mutation of early Typica and, like Typica, one of the varieties closest to the original species. It drew attention in 1715 after France transplanted round beans from Mocha, Yemen, to Bourbon Island off the east coast of Africa. Bourbon is defined chiefly by its round beans and, like Typica, offers excellent flavor quality — wine-like acidity and a sweet aftertaste.

Origin and Spread of Bourbon

The Bourbon variety originated on Saint Helena Island. Its terminal young leaves are green, commonly known as "Green Top Bourbon" or "Round Bourbon." Scientific name: Coffee Arabica L. var. bourbon Rodr. Ex. Choussy. In 1732, the British East India Company introduced it from Yemen — contradicting the French claim that "Yemen Mocha was transplanted to Bourbon Island and mutated into Round Bourbon." Yemen was the bridgehead from which Typica and Bourbon spread out of Ethiopia. Round Bourbon is cultivated today in Brazil and other Central American countries, Kenya, and Tanzania.

Historical Timeline of Bourbon

(1) 1715-1727: In 1715, the French East India Company carried 60 coffee seedlings from Yemen and planted them on Bourbon Island, where two survived and were named Round Bourbon. In 1717, the French brought another batch of Round Bourbon seedlings from Yemen.

(2) 1732: The British East India Company took Bourbon seedlings from Yemen to Saint Helena Island for cultivation. To this day, farmers on the island call it Green Top Bourbon.

(3) 1810: Pointed Bourbon appeared on Bourbon Island.

(4) 1860: The French transplanted Pointed Bourbon to New Caledonia Island, east of Australia.

(5) 1860-1870: Brazil introduced the Bourbon variety, which gradually replaced Typica.

(6) After 1900: French missionaries brought Bourbon from Bourbon Island to Kenya, Tanzania, and Rwanda. Apart from Ethiopia, these regions still grow primarily Bourbon or the SL28 and SL34 varieties, while Asia mainly grows Typica.

(7) After 2000: Colombia and Brazil grow small amounts of Pointed Bourbon.

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FrontStreet Coffee Recommendation

The Brazilian face of Bourbon. Brazil is where Round Bourbon found its greatest commercial success after 1860, and FrontStreet's Brazilian lineup shows the variety at its best:

FrontStreet Brazil Cerrado Red Bourbon. If you just want a first taste of the Brazil profile, this classic pulped-natural single origin is the one. Cerrado is one of Brazil's best-known quality regions, and this Red Bourbon lot, medium roasted, pours out rich aromas of cream and peanut, toasted bread, caramel, and hazelnut — a rounded, non-acidic cup with a light bitter edge. It works as pour-over and equally as moka pot, espresso SOE, siphon, or French press.

FrontStreet Brazil Fazenda Rainha (Queen Estate) Yellow Bourbon. From Mogiana near southern Minas, where fertile red volcanic soil feeds the cherries and builds their full aroma; a mix of traditional farmkeeping and modern, standardized management has markedly improved local quality. The estate's Yellow Bourbon — a mutation of Red Bourbon with a cleaner fruit character — reveals, through pour-over, moka pot, or home espresso, a sugarcane sweetness no other origin offers, alongside fruit and chocolate notes.

FrontStreet espresso blends with Brazilian beans. Brazil's low acidity, balance, and friendly price make it the foundation of many espresso formulas: crema-rich FrontStreet Classic Blend, nut-forward FrontStreet Specialty Blend, well-rounded FrontStreet Dark Cocoa Blend — recommended by many baristas — and the cafe-focused FrontStreet Commercial Blend all contain Brazilian beans. Brazil brings chocolate and cream aromas plus a gentle sweet-sour-bitter harmony, and that balanced tone makes extraction more stable.