• Source: Bourbon coffee

      • Bourbon is a cultivar of Coffea arabica. It is one of the two main varietals from which many new cultivars are bred, the other being Typica. Both originated in Yemen.
      Bourbon coffee was first produced in Réunion island, known as Île Bourbon before 1789. The French later took it to mainland Africa and Latin America.
      Bourbon grows best at heights between 1,100 and 2,000 meters and gives a 20–30% higher yield than Typica, but produces a similar quality of coffee. Bourbon has a commercially viable yield potential and growth habit but is susceptible to disease and pests. Bourbon quality is generally accepted to be standard to good. The tree can grow tall and has a medium yield potential of very good quality cherries. It is susceptible to the major diseases of coffee.


      Description


      Young leaves are green, and mature leaves are generally larger than Typica leaves. Plagiotropic (secondary) branches grow at a slight angle, roughly 60° from the main (orthotropic) stem. Bourbon cherries are generally more round than Typica cherries. Bourbon accessions from Yemen tend to have a single main stem (monocauly) whereas accessions from Ethiopia tend to form multiple branches.


      See also



      List of coffee varieties


      Notes and references




      External links


      World Coffee Research Varieties Catalog: Bourbon

    • Source: Bourbon Coffee

      • Bourbon Coffee is a coffeehouse chain based in Kigali, Rwanda. It has currently 8 coffeehouses in Kigali, the first one at Union Trade Centre (UTC) in Kiyovu, the second one at the MTN centre in Nyarutarama, the third in Kigali City Tower, the fourth one at Kigali International Airport.
      It is also expanding to the United States market, opening locations simultaneously in Boston and in Washington, D.C. at 2101 L St NW.


      See also


      List of coffeehouse chains


      References




      External links


      Website

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