Tekisic

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