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Yellow Bourbon
Coffea arabica var. bourbon (yellow)
Yellow Bourbon arose in Brazil in the 1930s, apparently from a cross between a yellow-fruited Typica ('Amarelo de Botucatu') and red Bourbon, producing cherries that ripen yellow rather than red. Widely planted across São Paulo and Minas Gerais, it is valued for smooth sweetness and a soft, rounded cup, and it remains a favourite for higher-end Brazilian naturals and pulped naturals.
At a glance
- Scientific name: Coffea arabica var. bourbon (yellow)
- Parent varieties: Bourbon
- Identified: 1930
- Flavor: Sweet, smooth, rounded with mild acidity.
- Aroma: Sweet, caramel.
- Disease resistance: Low
- Cup potential: High
See also