Which bourbon varieties evolved from bourbon have special coffee flavor?

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Bourbon is a variant of Typica, and is the closest to the original species at present. Bourbon spread from southwest Ethiopia to Yemen, from which it was brought to Bourbon Island (present-day Reunion) in 1715 and 1718. Bourbon produces 20 - 30% more fruit than Typica.

Bourbon Some coffee experts believe Bourbon is nothing more than a natural variant of Typica! Bourbon has its own character, and Typica has the same quality taste, like red wine sour, sweet aftertaste so complex, so delicate, this is coffee Pinot Noir. The plants are fragile and do not produce as much fruit as other varieties, but they are worth the effort. The bourbon variety is rich and classic. It is the coffee of coffee. Its charm has been praised by critical critics and beginners alike. Typica can be distinguished from Bourbon by the leaves and beans of the coffee tree. Latin American coffee today is largely a variety developed from Typica and Bourbon varieties. 97.55% of Brazilian coffee varieties come from Typica and Bourbon. Latin American coffee breeders exploit bourbon's narrow genetic base to create new varieties with a variety of traits that perform well in both yield and quality.

Bourbon Bourbon trees are tall and vigorous, 3000~4000 plants/hectare, green tender leaves, slightly serrated green leaves are relatively wide, the coffee beans are relatively small, and the production is relatively dense, so the bean appearance is relatively small and relatively round for Typica. The fruits are red, yellow and orange, depending on variety and soil texture, with red fruits being the most common. Bourbon has a higher seed yield than Typica, but the harvest period is also 2 years, which is also a low-yield variety, which is easily infected by leaf rust, berry disease and nematode. To produce beans with unique flavor and superior growth altitude of 1000~2200 meters is appropriate.

Bourbon Complex acidity, caramel sweetness, balance yellow Bourbon Round Bourbon Pointu

[Tekisic] Iron rare guest-Bourbon evolution El Salvador Coffee Institute ISIC Bourbon is a green top high cluster selection variety, small fruit, low yield, small beans, with a good special flavor, layered acidity and obvious thick taste. This coffee is sweet and tends to have caramel and brown sugar flavors. The planting density is 3000~4000 plants per hectare, the nutrient requirement is moderate, and it is suitable for planting above 1300 meters above sea level. Highly susceptible to leaf rust, berry disease and nematode infestation.

Villa Sarchi-Bourbon Evolution This short Bourbon mutant has elegant acidity, intense fruit tones and excellent sweetness. Grown in the Costa Rican town of Sarchi, it is susceptible to most coffee diseases and insects.

Villa Sarchi-Bourbon This Bourbon green-topped dwarf natural mutant was discovered in Costa Rica in the 1950s and 1960s, and both Caturra and Pacas are caused by a single gene mutation that causes short plants, medium cup size, small beans, medium yield, and high nutrient requirements. Susceptible to coffee leaf rust, berry disease and nematode. Suitable for cultivation at altitudes higher than 1300 m.

[Venecia] This bourbon green top dwarf natural mutant variety has medium cup quality, large bean grain, medium yield such as Caturra, and high nutrient requirements. Susceptible to coffee leaf rust, berry disease and nematode. Suitable for cultivation at altitudes higher than 800 m.