Bourbon coffee is a classic cultivar, named for the island of Bourbon (now called Reunion) where it was originally cultivated. When we call it classic, we mean not just the fact that it is a lower-yield, heirloom plant, and that it has a very dense seed that roasts well, but also the cup character. Bourbon (pronounced Bore-Bone), especially those from El Salvador, are neotypical Central American coffees. They are bright, aromatic, balanced, semisweet or bittersweet, chocolatey and have a creamy mouthfeel. Most of this cultivar have fruit that ripen to a red color, hence Red Bourbon, and there is some Yellow Bourbon too. This coffee is a spontaneous mutation that ripens to an orange color, hence the name Orange Bourbon. It is from a farm I visited last year called El Molino de Santa Rita, and when I heard of this orange coffee I had to go out and find it. Since I was flying out that day, this meant a very early morning for me, and despite bleary eyes, we found the trees in full ripeness and they were indeed very orange! More interesting is the cup, which is very balanced, with moderate acidity and excellent sweetness. At Full City roast there is an excellent bittersweet heft to this cup, dense and compact body, and an orangey sweetness (yes, what a coincidence!) This orange combines with a soft chocolate note for a very pleasing effect, and I am off now to fire ups some shots in the espresso machine to see how this great, balanced cup plays out in that arena.