Costa Rica · Variety
Bourbon Coffee from Costa Rica
Bourbon is one of the defining varieties of Costa Rican coffee. Costa Rica grows coffee at 1,200–1,900 m across regions such as Tarrazú, West Valley, Central Valley, 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 Costa Rican 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 Costa Rica, where the harvest runs november – march and annual production is ≈1.3 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Puerto Caldera (Pacific).
In the cup, Costa Rican Bourbon expresses both sides of its parentage: the variety contributes caramel sweetness, balanced citric acidity, buttery mouthfeel, while Costa Rica's terroir adds the character the origin is known for — bright, clean, honeyed sweetness; orange and red-apple acidity, silky body. Buyers comparing Bourbon across origins will find the Costa Rican 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 |
| Costa Rica growing altitude | 1,200–1,900 m |
| Harvest season | November – March |
| Disease resistance | Susceptible to rust and CBD |
| Bean size | Medium, slightly rounded |
| Typical Costa Rican cup | Bright, clean, honeyed sweetness; orange and red-apple acidity, silky body. Tarrazú: structured citrus depth; honeys: stone fruit and cane syrup. |
Related Costa Rica regions
Bourbon Coffee from Costa Rica — frequently asked questions
Where in Costa Rica is Bourbon grown?
Primarily across Tarrazú, West Valley, Central Valley, at elevations of 1,200–1,900 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 Costa Rican Bourbon taste like?
Expect the variety's core character — caramel sweetness, balanced citric acidity, buttery mouthfeel — shaped by Costa Rica's terroir toward bright, clean, honeyed sweetness; orange and red-apple acidity, silky body.
When is Bourbon from Costa Rica available fresh?
The Costa Rican harvest runs november – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Puerto Caldera (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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