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Bourbon coffee
Bourbon is a subspecies of ''Coffea arabica''. All modern coffee cultivars are descendants of two base populations; Typica and Bourbon, both of which were early accessions from Yemen.
Bourbon coffee was first produced in Réunion, which was known as Île Bourbon before 1789. It was later taken by the French to mainland Africa and to Latin America.
Bourbon grows best at heights between 1,100 and 2,000 and gives a 20-30% higher yield than Typica, but produces a similar quality of coffee. Bourbon has a commercially viable level of yield potential and growth habit but is generally susceptible to disease and pests. Bourbon quality is generally accepted to be standard to good.
== Description ==
Young leaves may be green or bronze in color and mature leaves are generally larger than Typica leaves. Plagiotropic (secondary) branches grow at a slight angle, roughly 60° from the main (orthotropic) stem. Bourbon cherries are generally more round than Typica cherries. Bourbon accessions from Yemen tend to have a single main stem (monocauly) whereas accessions from Ethiopia tend to form multiple stems.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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