Jackson

Jackson is a Bourbon-derived selection central to the coffee of Rwanda and Burundi, propagated through East African research efforts from the early 20th century. Together with Mibirizi and Bourbon Mayaguez, it forms the genetic backbone of the region's smallholder coffee, prized for juicy, floral, citric cups that draw comparisons to fine Kenyan lots.

At a glance

• Scientific name: Coffea arabica var. bourbon (selection)
• Parent varieties: Bourbon
• Identified: 1930
• Flavor: Juicy, sweet, floral and citric.
• Aroma: Floral, red fruit.
• Disease resistance: Low
• Cup potential: Very high