Bourbon coffee was first planted on the island of Bourbon, now known as Reunion Island, located about 650 km east of the famous Madagascar. Bourbon and Typica are considered the oldest existing excellent coffee varieties.

Tracing back to its roots, Bourbon and Typica actually belong to the same lineage; the Typica first transplanted to Bourbon Island underwent several generations of natural reproduction, leading to genetic mutations in the tree species. Whether in terms of vitality, disease resistance, or the appearance and cup profile compared to the original Typica, there were significant improvements. Later, this new variety was named after the island, hence Bourbon coffee.

Bourbon and Typica are both ancient and excellent varieties, both belonging to the Arabica species, but Bourbon has noticeably better resistance to leaf rust than Typica. Bourbon has distinct characteristics on the coffee tree: the leaf nodes are closer together, and the coffee cherries are rounder and shorter compared to Typica. Typical Bourbon coffee mainly develops from green fruits to ripe, forming a bright red exterior, which is the most common Bourbon (also called Red Bourbon). The fruit is relatively short and round, with high density in the pulp and seeds, and high sweetness and bright acidity.

In addition to Red Bourbon, there are also Yellow Bourbon, the rare Orange Bourbon, and the even more precious Pink Bourbon.

The method to understand Bourbon coffee is simple; why not start with a cup of freshly ground coffee? As a widely planted variety, Red Bourbon's flavor or profile will vary more or less with the origin, terroir, and processing method. Here are three of the most representative Bourbon coffees:

1. Front Street. Brazil Cerrado Red Bourbon

Recommended reason: Smooth mouthfeel, low acidity, prominent nutty aroma, suitable for pour-over, SOE, drip bags, French press, siphon, and other extraction methods

Brazil's coffee-growing regions are mainly based on two terrains: one is the Brazilian Plateau above 500 meters in altitude, and the other is the Brazilian Plains below 200 meters. The main varieties planted and well-known are Bourbon (including Yellow Bourbon, Red Bourbon, and Flat Bean Santos). Their flavor profiles are mainly characterized by low acidity, nutty flavors, balance, and moderate body. Due to the huge production, to save water, Brazil uses semi-washed processing. The coffee beans are suitable for medium-dark roasting, presenting aromas of nuts, toasted bread, caramel, and a smooth mouthfeel when brewed.

2. Front Street. Brazil Queen Estate Yellow Bourbon

Recommended reason: Features creamy peanut, chocolate, roasted hazelnut, caramel, and the refreshing sweetness of sugarcane, suitable for moka pot, SOE, pour-over drip bags, and clever cup immersion

Front Street Queen Estate selects the rare Yellow Bourbon coffee variety from the Mogiana region in eastern Brazil. To highlight its rich flavor, the estate uses semi-washed processing. Based on flavor considerations, Front Street. Brazil Queen Estate coffee is produced with medium-dark roasting, offering sweetness like sugarcane juice, black tea, and fruit, with obvious nutty and chocolate flavors, slight acidity, and a bright, smooth, and delicate mouthfeel.

3. Front Street. Rwanda Red Bourbon

Recommended reason: Berry, citrus, stone fruit, tea-like, floral, with bright and round acidity, suitable for pour-over, drip bags, cold brew, and clever cup immersion

Unlike Brazil in South America, African coffees are mostly known for their floral and fruity aromas, and Rwanda is no exception. Although this Rwandan single-origin coffee also belongs to the most common Red Bourbon, the aroma presented varies greatly with different growing environments. Front Street. Rwanda Red Bourbon uses washed processing, from high-altitude areas above 1600 meters, with obvious dark berry, citrus, floral flavors, and a tea-like aftertaste, bright and round acidity, low bitterness, suitable for friends who like floral and fruity notes.