Knowledge · plant
Tekisic
Coffea arabica var. bourbon (improved)
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Key facts
- Scientific name
- Coffea arabica var. bourbon (improved)
- Origin
- El Salvador, developed by ISIC
- Released
- Around 1977
- Parent variety
- Bourbon
- Flavor profile
- Sweet, clean, caramel-laden, well-balanced
- Famous for
- Improved yield and cup quality
Tekisic is an improved Bourbon selection developed by El Salvador's ISIC through mass selection over roughly two decades, released around 1977; its name combines 'Teki' (an Indigenous word) with ISIC. Selected for improved yield and cup over standard Bourbon, it became a Salvadoran mainstay and is valued for clean, sweet, caramel-laden coffees.
At a glance
- Scientific name: Coffea arabica var. bourbon (improved)
- Parent varieties: Bourbon
- Identified: 1977
- Flavor: Sweet, clean, well-balanced with caramel.
- Aroma: Caramel, sweet.
- Disease resistance: Low
- Cup potential: High
See also