Arabica
Bourbon Amarelo
Also known as: Yellow Bourbon, Bourbon Amarelo
Bourbon Amarelo ( Yellow Bourbon ) is a natural color mutation of Bourbon , producing yellow cherries instead of red. It is prized in specialty coffee for its sweetness, complexity, and bright acidity. Yellow Bourbon is grown primarily in Brazil and Central America.
Key Takeaways
- Bourbon Amarelo (Yellow Bourbon) is a natural color mutation of Bourbon, producing yellow cherries.
- Bourbon Amarelo is prized for its sweetness, complexity, and bright acidity.
- Bourbon Amarelo has won numerous Cup of Excellence awards in Brazil.
- The cup is often considered sweeter and more delicate than Red Bourbon.
Bourbon Amarelo ( Yellow Bourbon ) is a natural color mutation of Bourbon , producing yellow cherries instead of red. It is prized in specialty coffee for its sweetness, complexity, and bright acidity. Yellow Bourbon is grown primarily in Brazil and Central America.
Bourbon Amarelo (Yellow Bourbon) is a natural color mutation of Bourbon, producing yellow cherries instead of red. It is prized in specialty coffee for its sweetness, complexity, and bright acidity. Yellow Bourbon is grown primarily in Brazil and Central America.
Origin
Brazil. Natural color mutation of Bourbon.
History
Bourbon Amarelo (Yellow Bourbon) is a natural color mutation of Bourbon, first identified in Brazil. The mutation produces yellow cherries instead of the typical red. Yellow Bourbon has gained significant attention in the specialty coffee industry for its sweetness, complexity, and bright acidity. It is grown primarily in Brazil, where it has won numerous Cup of Excellence awards, and in Central America.
Discovery
First identified in Brazil.
Genetics and Lineage
Bourbon Amarelo is a natural mutation of Bourbon, belonging to the Bourbon genetic group. The mutation affects cherry color, producing yellow cherries.
Parent Varieties
Hybrid Status: Not a hybrid. Bourbon Amarelo is a natural mutation of Bourbon.
Growth Characteristics
Bourbon Amarelo is a tall tree with conical growth habit, similar to Red Bourbon. It produces yellow cherries.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate, similar to Red Bourbon.
Disease Resistance: Low. Like Bourbon, Bourbon Amarelo is susceptible to coffee leaf rust.
Climate and Growing Conditions
Bourbon Amarelo thrives in Brazilian and Central American highland conditions at elevations of 1,000 to 1,600 meters.
Climate Preferences: Tropical highland climate. Optimal temperatures 16 to 24 degrees Celsius.
Rainfall: 1,500 to 2,000mm annually.
Elevation Range: 1,000-1,600 meters
Processing Compatibility
Bourbon Amarelo is excellent with all processing methods. Washed processing highlights its clean acidity; natural processing enhances sweetness and body.
Roasting Behavior
Bourbon Amarelo beans are dense and take heat well. Light to medium roasts best preserve its sweetness and complexity.
Cup Profile
Bourbon Amarelo is prized for its sweetness, complexity, and bright acidity. It has a medium body and notes of citrus, stone fruit, yellow fruit, honey, and...
Acidity
Bright and complex.
Sweetness
Very high, with honey and yellow fruit sweetness.
Body
Medium, smooth.
Professional Cupping Notes
Top Bourbon Amarelo lots from Brazil regularly score 86 to 90+ points in SCA cupping. It has won numerous Cup of Excellence awards.
Common Defects
- •Susceptible to coffee leaf rust
Brewing Recommendations
Bourbon Amarelo excels as pour over and espresso. Recommended brewing temperature: 90 to 95 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Bourbon Amarelo (Yellow Bourbon) is a natural color mutation of Bourbon, producing yellow cherries.
- •Bourbon Amarelo is prized for its sweetness, complexity, and bright acidity.
- •Bourbon Amarelo has won numerous Cup of Excellence awards in Brazil.
- •The cup is often considered sweeter and more delicate than Red Bourbon.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Specialty Coffee Association
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaBourbon Vermelho
Bourbon Vermelho is known for its sweet, complex, and balanced cup with bright acidity, medium to full body, and notes of berry, stone fruit, chocolate, and...
ArabicaCatuai
Balanced and versatile. Typically produces a clean, sweet cup with notes of caramel, chocolate, and nuts (especially when naturally processed in Brazil). Washed Catuai from Central America shows brighter acidity with citrus and stone fruit notes. Less complex than Bourbon but consistently high quality.
ArabicaCatuai Amarelo
Catuai Amarelo produces a sweet, balanced cup with bright acidity, medium body, and notes of citrus, chocolate, caramel, and sometimes yellow fruit. The cup is similar to Catuai Vermelho but can be slightly more delicate.
ArabicaCaturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
ArabicaCaturra Amarelo
Caturra Amarelo produces a bright, sweet cup with clean acidity, medium body, and notes of citrus, yellow fruit, chocolate, and caramel. The cup is often...
ArabicaPink Bourbon
Pink Bourbon is prized for its complex, sweet, and floral cup. It has bright, elegant acidity, a silky body, and distinctive notes of jasmine, stone fruit,...
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Sensory & TastingSweetness
In physiological terms, sweetness in <i>Coffea arabica</i> is a multi-modal sensory response triggered by a complex matrix of chemical constituents. While green Arabica beans contain between 6% and 9% sucrose by dry weight—compared to 3% to 7% in <i>Coffea canephora</i>—the roasting process degrades approximately 97% to 99% of these sugars. The resulting sweetness perceived by the taster is a product of caramelization and the Maillard reaction. Specifically, the thermal degradation of sucrose yields glucose and fructose, which further react with amino acids to form furans, such as 4-hydroxy-2,5-dimethyl-3(2H)-furanone, contributing to caramel-like aromatics. The SCA Cupping Protocol utilizes a binary score for sweetness; each of the five cups must exhibit a clean, sweet character to receive a 2-point credit, totaling 10 points for a perfect set. This attribute is fundamentally linked to the metabolic health of the tree and precise harvest timing, where cherries typically reach 18% to 22% soluble solids on the Brix scale before picking.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
Related Articles
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Specialty Coffee Association
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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lyonsdenpublishers@gmail.comIntelligent Recommendations
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Bourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
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Caturra Amarelo produces a bright, sweet cup with clean acidity, medium body, and notes of citrus, yellow fruit, chocolate, and caramel. The cup is often...
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Recommended Encyclopedia Entries
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Bourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
Mundo Novo Coffee Variety
Mundo Novo is a natural Brazilian hybrid of Sumatra Typica and Red Bourbon known for high tree vigor, heavy body, and chocolatey cup profiles.
Villa Sarchi Coffee Variety
Villa Sarchi is a natural dwarf mutation of Bourbon discovered in Alajuela, Costa Rica. Its compact size suits high-density planting, and its cup retains classic Bourbon character: bright acidity, sweet caramel notes, and a clean finish.