The Historical Development Story of Bourbon Coffee Beans - Nicaragua Finca Divina Red Bourbon Coffee Bean Flavor

Bourbon is one of the world's most culturally and genetically significant varieties, renowned for its exceptional cup quality at the highest altitudes. Bourbon coffee plants are relatively tall with green leaf tips and produce beans of uniform size, demonstrating high potential for quality at high elevations.

However, Bourbon is susceptible to coffee leaf rust and nematode diseases and yields extremely low production.

French missionaries introduced Bourbon from Yemen to Bourbon Island (now Réunion Island) in the early 1700s, naming it after the island's current name. Bourbon did not leave the island until the mid-19th century. However, starting from the mid-1800s, as missionaries began establishing footholds in Africa and the Americas, this variety spread to new parts of the world.

The Bourbon variety was introduced to Brazil around 1860 and from there rapidly spread northward to other regions of South and Central America, where it is still cultivated today. Here, it mixed with other Bourbon-related varieties introduced from local Indian and Ethiopian varieties. Today, many Bourbon-like varieties are found in East Africa, but none perfectly match the unique Bourbon varieties of Latin America.

Today in Latin America, Bourbon itself has largely been replaced by its descendant varieties (particularly including Caturra, Catuai, and Mundo Novo), although Bourbon itself is still cultivated in El Salvador, Guatemala, Honduras, and Peru.

Compared to other coffee trees, Bourbon has large, wide leaves with wavy edges and tends to have more secondary branches. The berries are quite small and very thick, and depending on the sub-variety, can be red, yellow, or pink. Red, yellow, and pink (sometimes called orange) Bourbon are varieties that resulted from natural mutations of recessive genes.

Bourbon is prized for its complex acidity and wonderful balance. It typically has sweet caramel qualities and crisp acidity, but can present distinctly different flavors depending on where it's grown. Salvadoran Bourbon tends to showcase buttery, toffee, and fresh pastry notes, while Rwandan types often have stronger fruit characteristics.

Red Bourbon Coffee:

Nicaragua Mierisch Finca Las Placeres

Flavor Description:

Dry texture with aromas of wine, strawberry, and grape. Upon entry, rich flavors of wine, blackberry, blackcurrant, mango, and grape emerge. The mid-section reveals notes of dry red berries and berries, while the finish offers flavors of苏丹果 and cocoa.

• Country: Nicaragua
• Origin Region: Matagalpa
• Altitude: 850-1150 meters
• Processing Method: Natural
• Grade: SHG
• Variety: Red Bourbon

FrontStreet Coffee also has a natural sun-dried red Bourbon from Nicaragua's Finca El Diviso Estate "Professor" coffee, from the Finca El Diviso Estate in Nueva Segovia, welcome to taste it.

Yellow Bourbon

Considered a "natural" mutation of Red Bourbon first discovered in Brazil in the 1930s.

Pink Bourbon

Another "natural" mutation of Red Bourbon first discovered and developed in El Salvador. The cherries of this plant are typically peachy/pink in color, hence it is sometimes called "Pink" Bourbon.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473