Peru · Variety
Bourbon Coffee from Peru
Bourbon is one of the defining varieties of Peruvian coffee. Peru grows coffee at 1,200–2,100 m across regions such as Cajamarca (Jaén/San Ignacio), Amazonas, San Martín, 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 Peruvian 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 Peru, where the harvest runs april – september and annual production is ≈4 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Paita (north).
In the cup, Peruvian Bourbon expresses both sides of its parentage: the variety contributes caramel sweetness, balanced citric acidity, buttery mouthfeel, while Peru's terroir adds the character the origin is known for — milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity. Buyers comparing Bourbon across origins will find the Peruvian 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 |
| Peru growing altitude | 1,200–2,100 m |
| Harvest season | April – September |
| Disease resistance | Susceptible to rust and CBD |
| Bean size | Medium, slightly rounded |
| Typical Peruvian cup | Milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity. |
Related Peru regions
Bourbon Coffee from Peru — frequently asked questions
Where in Peru is Bourbon grown?
Primarily across Cajamarca (Jaén/San Ignacio), Amazonas, San Martín, 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 Peruvian Bourbon taste like?
Expect the variety's core character — caramel sweetness, balanced citric acidity, buttery mouthfeel — shaped by Peru's terroir toward milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity.
When is Bourbon from Peru available fresh?
The Peruvian harvest runs april – september; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Paita (north).
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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