Colombia · Variety
Bourbon Coffee from Colombia
Bourbon is one of the defining varieties of Colombian coffee. Colombia grows coffee at 1,200–2,100 m across regions such as Huila, Nariño, Tolima, and Bourbon — a Arabica of Yemeni stock naturalized on Réunion (Île Bourbon), spread by missionaries from the 1850s — occupies an important place in that landscape. Its preferred range of 1,100–2,000 m aligns with what Colombian farms can offer, which is a large part of why the pairing works.
Agronomically, Bourbon brings a demanding but rewarding profile — susceptible to rust and cbd — with moderate (20–30% above typica) yields on a tall with more branch density than typica plant. In Colombia, where the harvest runs main october – january; mitaca (fly crop) april – june and annual production is ≈12–14 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Buenaventura (Pacific).
In the cup, Colombian Bourbon expresses both sides of its parentage: the variety contributes caramel sweetness, balanced citric acidity, buttery mouthfeel, while Colombia's terroir adds the character the origin is known for — caramel, red apple, panela sweetness, balanced juicy acidity, medium-full body; southern regions (huila, nariño) add tropical fruit and winey intensity. Buyers comparing Bourbon across origins will find the Colombian expression distinct for exactly that reason.
Key facts
| Variety | Bourbon |
|---|---|
| Species | Arabica |
| Lineage | Yemeni stock naturalized on Réunion (Île Bourbon), spread by missionaries from the 1850s |
| Optimal altitude | 1,100–2,000 m |
| Colombia growing altitude | 1,200–2,100 m |
| Harvest season | Main October – January; mitaca (fly crop) April – June |
| Disease resistance | Susceptible to rust and CBD |
| Bean size | Medium, slightly rounded |
| Typical Colombian cup | Caramel, red apple, panela sweetness, balanced juicy acidity, medium-full body; southern regions (Huila, Nariño) add tropical fruit and winey intensity. |
Related Colombia regions
Bourbon Coffee from Colombia — frequently asked questions
Where in Colombia is Bourbon grown?
Primarily across Huila, Nariño, Tolima, at elevations of 1,200–2,100 m. The variety's preferred range of 1,100–2,000 m means the higher zones tend to produce the most expressive lots.
What does Colombian Bourbon taste like?
Expect the variety's core character — caramel sweetness, balanced citric acidity, buttery mouthfeel — shaped by Colombia's terroir toward caramel, red apple, panela sweetness, balanced juicy acidity, medium-full body; southern regions (huila, nariño) add tropical fruit and winey intensity.
When is Bourbon from Colombia available fresh?
The Colombian harvest runs main october – january; mitaca (fly crop) april – june; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Buenaventura (Pacific).
Volcana Coffee exports high-grown Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — washed, natural, and honey processed, SGS-inspected, with full export documentation. Cup our origin against any in the world.
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