Bourbon Amarillo

What it is and what sets it apart: Bourbon Amarillo is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as Yellow Bourbon BR. Reference genetics: Mutación Bourbon de cereza amarilla.

Flavours in the cup: High sweetness, ripe fruit (peach, apple, berries) and rounded acidity; silky body when the lot is well handled. Process (washed, natural, honey), elevation and roast can shift this guidance a lot.

Technical notes and growing zone: Usual zone and origins: Colombia, El Salvador, Costa Rica. Guidance altitude: 1.200–1.800 m. Habit: Medium shrub; form depends on management. Cultivation: Best quality at elevation; needs pruning, nutrition and rust monitoring.

Usage tips: Filter and medium espresso highlight fruit and sweetness; avoid very dark roasts if you want that sweetness. In Cafesito, search the name with origin and process; compare lots before judging the variety.

Common mistakes: Confusing Bourbon with a process; treating Pink/Yellow Bourbon as identical lots; over-roasting that kills sweetness.