Bourbon Coffee Tree

Bourbon coffee is a high-quality Arabica coffee variety known for its balanced flavor, sweet notes, and smooth body.

• Origin: Originally from Yemen, Bourbon coffee was introduced to Bourbon Island (now Réunion) by the French in the 18th century, then spread to East Africa and Latin America.
• Chill Hours: Coffee trees, including Bourbon, do not require chill hours; they thrive in warm tropical climates.
• Altitude: Grows best at 1,100 to 2,000 meters (3,600–6,600 ft) above sea level; higher altitudes contribute to better flavor development.
• Pollination: Self-pollinating, but cross-pollination by wind or insects can increase fruit set and genetic diversity.
• Tree Size: Medium-sized tree with a conical shape; slightly smaller and more compact than Typica varieties.
• Harvest Time: Depends on the region but typically occurs once or twice a year; for example, from November to February in the Northern Hemisphere and May to August in the Southern Hemisphere.
• Usage of Fruits: The coffee cherry pulp is sometimes used for cascara (coffee cherry tea); the seeds (beans) are dried, roasted, and brewed into coffee.
• Fruits and Flavor: Small to medium red cherries (some variants produce yellow fruit). Flavor is sweet, complex, with caramel, chocolate, and fruity notes—often prized in specialty coffee.