Amazonas (Rodríguez de Mendoza) · Variety
Bourbon in Amazonas (Rodríguez de Mendoza)
Amazonas (Rodríguez de Mendoza) is known for cloud-forest valleys producing florally, honeyed cooperative lots, and Bourbon is one of the varieties behind that reputation. The region's farms sit at 1,500–2,000 m — Bourbon's preferred range is 1,100–2,000 m — and harvest runs may – september, the window in which the variety's character is decided in the field.
Bourbon brings its own agronomic personality to Amazonas (Rodríguez de Mendoza): a tall with more branch density than typica plant with moderate (20–30% above typica) yield potential, and disease behavior best summarized as susceptible to rust and cbd. Regional processing leans on washed, honey, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Amazonas (Rodríguez de Mendoza)'s expression stands apart: the variety contributes caramel sweetness, balanced citric acidity, buttery mouthfeel, while the regional cup runs toward honeysuckle, pear, and cane sugar; gentle bright acidity with cloud-forest delicacy. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Amazonas (Rodríguez de Mendoza) |
|---|---|
| Country | Peru |
| Region altitude | 1,500–2,000 m |
| Variety optimal altitude | 1,100–2,000 m |
| Harvest | May – September |
| Species | Arabica |
| Lineage | Yemeni stock naturalized on Réunion (Île Bourbon), spread by missionaries from the 1850s |
| Disease resistance | Susceptible to rust and CBD |
| Regional cup profile | Honeysuckle, pear, and cane sugar; gentle bright acidity with cloud-forest delicacy. |
Bourbon in Amazonas (Rodríguez de Mendoza) — frequently asked questions
Does Bourbon grow well in Amazonas (Rodríguez de Mendoza)?
Yes — the region's 1,500–2,000 m range overlaps the variety's preferred 1,100–2,000 m, and local processing traditions (washed, honey) suit its characteristics. It is one of the varieties Amazonas (Rodríguez de Mendoza) is known for.
What does Amazonas (Rodríguez de Mendoza) Bourbon taste like?
Expect caramel sweetness, balanced citric acidity, buttery mouthfeel, expressed through the region's typical character: honeysuckle, pear, and cane sugar; gentle bright acidity with cloud-forest delicacy.
When is Bourbon from Amazonas (Rodríguez de Mendoza) harvested?
The regional harvest runs may – september; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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