Bourbon Guatemala Coffee — Antigua's Classic Variety
Bourbon Coffee Guatemala
What is Bourbon coffee?
Bourbon is one of the oldest and most recognized varieties of Arabica coffee. It is a natural mutation of Typica discovered on Bourbon Island (now Réunion, Indian Ocean) in the 18th century. It arrived in Central America in the 19th century and became the star variety of Guatemala, especially in the Antigua region.
There are three main types: Red Bourbon (most common), Yellow Bourbon (sweeter), and Pink Bourbon (rare, highly sought after).
Typical sensory profile
- Notes: Chocolate, almond, nut, brown sugar
- Acidity: Medium, balanced
- Body: Medium-high, round
- Sweetness: Pronounced
- Aftertaste: Long, sweet
- Recommended roast: Medium to medium-high
- Method: Versatile — espresso, V60, Aeropress, French press
Bourbon in Antigua Guatemala
Antigua is the emblematic region for Bourbon in Guatemala. Its volcanic soils from the Agua, Fuego, and Acatenango volcanoes, along with the altitude (1,400-2,000 masl) and stable microclimate, produce Bourbons with an elegant body and balanced sweetness that are recognized worldwide.
Antigua Red Bourbon Coffee 400g
Ilusión Farm, Alotenango. Altitude 1,400-1,650 masl. Medium-high roast. Dark chocolate fragrance, nutty and toasted almond sweetness, long brown sugar aftertaste.
How to prepare Bourbon?
Bourbon is very versatile — it works with practically any method:
- Espresso — pronounced sweetness, creamy body
- V60 — balanced chocolate and nuts
- Aeropress — denser body
- French press — maximum body and sweetness
Frequently asked questions
What is Bourbon coffee?
A natural mutation of Typica discovered on Bourbon Island. One of the most recognized Arabica varieties, with pronounced sweetness and chocolate notes.
Where is it grown in Guatemala?
Antigua is the emblematic region. Ilusión Farm in Alotenango produces Red Bourbon at 1,400-1,650 masl.