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 neo-typical 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, Orange Bourbon (rare), and then there is Yellow Bourbon too. Yellow Bourbon tends to be more fragile on the tree and in harvest, so in many areas (with Brazil as an exception) you do not see much Yellow Bourbon. We have special Yellow Bourbon from Guatemala (Finca Retana in Antigua) and then there is this lot of El Salvador. It is from a farm I visited last year called El Molino de Santa Rita. The cup has a toasty sweetness in the fragrance, and the wet aroma has clean fruited notes, with a touch of lemon in the lighter roasts. The cup flavors are bright and crisp at City to City+, and have honeydew melon hints at Full City roast. I like the complexity that emerges at FC roast where bittersweet notes mingle with refined, sweet fruit, and extend well into the aftertaste. Toasty sweetness is present from the start to finish in the aromatics and cup here. It has a great balance overall, making it a quintessential classic Central American flavor profile.