Variety · foundational
One of the two ancestral arabica cultivars, named after the island now called Réunion. Sweet, complex and the parent of much of the coffee world.
Bourbon is one of the two foundational arabica cultivars — the other is Typica — and between them they are ancestral to most coffee varieties grown today.
French missionaries took Yemeni coffee to Île Bourbon, the island now called Réunion, in the early eighteenth century. The population that developed there diverged enough to be recognised separately, and it spread from there to Latin America and Africa.
Nothing to do with the whiskey, which is named after a different Bourbon.
Sweet, complex and well balanced, with a pronounced sweetness and good acidity. It is not dramatic in the way Geisha is; it is reliably excellent, which is why it endured.
Bourbon and Typica are the trunk of the family tree. Caturra is a natural dwarf mutation of Bourbon. Catuai is Caturra crossed with Mundo Novo. SL28, the backbone of Kenyan quality, has Bourbon lineage. Pacas, Villa Sarchi and others are Bourbon mutations.
Understanding Bourbon means understanding where most other varieties came from.
Red Bourbon is standard. Yellow Bourbon, widely grown in Brazil, ripens to yellow and is often described as slightly sweeter. Orange Bourbon exists too. These are mutations affecting cherry colour rather than distinct varieties, and the flavour differences are subtle.
Moderate yield — considerably better than Geisha, considerably worse than modern hybrids — and susceptible to leaf rust, which is why rust-resistant varieties have displaced it in many regions.
Old Bourbon plantings in Guatemala, El Salvador and Rwanda are prized precisely because they are increasingly rare.
Versatile. Filter shows its complexity; espresso works well at medium roast. A forgiving, rewarding variety.
French missionaries planted Yemeni coffee on Île Bourbon — now Réunion — in the eighteenth century, and the population that developed there was distinct enough to be named after the island.
The colours describe ripe cherry colour, a mutation rather than a separate variety. Yellow Bourbon is popular in Brazil and is often described as slightly sweeter; the differences are subtle.
The equipment this actually requires — not a shopping list, the shortest route to doing it properly.
60° cone · spiral ribs · 1–4 cups
The most transparent cup you can brew for twenty euros, and the least forgiving. Ceramic holds heat where plastic does not — and the open bottom means your pour, not the dripper, decides the coffee.
Best for: Someone who wants to taste what a single-origin coffee is actually doing.
≈ $25 / £20 / 22 €
64 mm flat burr · filter only · single dose
64 mm flat burrs, near-zero retention and a footprint the size of a mug, built for filter and honest about not doing espresso. For pour-over it is the clearest grind you can buy at this price.
Best for: V60, Chemex, AeroPress and batch brewing, where clarity is the whole point.
≈ $345 / £275 / 300 €
0.9 L · ±1 °C hold · counterbalanced gooseneck
The best-pouring kettle sold, and the hold function matters more than the thermometer. Expensive for boiling water — but if you brew pour-over daily, it is the accessory that most improves the cup.
Best for: Daily pour-over, where flow rate is the variable you are trying to control.
≈ $195 / £165 / 180 €
