Arabica
Jackson
Also known as: Jackson (Bourbon)
Jackson is an Arabica variety grown in Rwanda and Burundi , believed to be related to the Bourbon lineage. Alongside Mibirizi , it is one of the main varieties in the Great Lakes region of Africa. Jackson produces sweet , balanced cups characteristic of the region.
Key Takeaways
- Jackson is one of the two main varieties in Rwanda and Burundi, alongside Mibirizi.
- Jackson is believed to be Bourbon-related, introduced to the Great Lakes region in the early 20th century.
Jackson is an Arabica variety grown in Rwanda and Burundi , believed to be related to the Bourbon lineage. Alongside Mibirizi , it is one of the main varieties in the Great Lakes region of Africa. Jackson produces sweet , balanced cups characteristic of the region.
Jackson is an Arabica variety grown in Rwanda and Burundi, believed to be related to the Bourbon lineage. Alongside Mibirizi, it is one of the main varieties in the Great Lakes region of Africa. Jackson produces sweet, balanced cups characteristic of the region.
Origin
Introduced to Rwanda and Burundi in the early 20th century. Believed to be Bourbon-related.
History
Jackson was introduced to Rwanda and Burundi in the early 20th century, likely by Belgian colonizers. It is believed to be related to the Bourbon lineage. Jackson is one of the two main varieties in the Great Lakes region, alongside Mibirizi. The variety is named after an individual involved in its introduction, though the exact identity is uncertain.
Discovery
Introduced to Rwanda and Burundi in the early 20th century.
Genetics and Lineage
Jackson belongs to the Bourbon genetic group. It is believed to be descended from Bourbon varieties brought to the Great Lakes region of Africa.
Parent Varieties
Hybrid Status: Not a hybrid. Jackson is believed to be a Bourbon selection.
Growth Characteristics
Jackson is a tall tree with conical growth habit, typical of Bourbon varieties.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate, similar to Mibirizi.
Disease Resistance: Low. Like Bourbon, Jackson is susceptible to coffee leaf rust and coffee berry disease.
Climate and Growing Conditions
Jackson thrives in East African highland conditions at elevations of 1,400 to 2,000 meters.
Climate Preferences: Tropical highland climate. Optimal temperatures 15 to 24 degrees Celsius.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 1,400-2,000 meters
Processing Compatibility
Jackson is excellent with all processing methods, particularly washed processing.
Roasting Behavior
Jackson beans are medium density and roast evenly. Light to medium roasts best preserve its sweetness.
Cup Profile
Jackson produces a sweet, balanced cup with bright acidity, medium body, and notes of red apple, berry, citrus, and chocolate. The cup is clean and elegant.
Acidity
Bright and clean.
Sweetness
High.
Body
Medium, smooth.
Professional Cupping Notes
Jackson lots can score 84 to 88 points in SCA cupping.
Common Defects
- •Susceptible to coffee leaf rust
- •Prone to potato defect
Brewing Recommendations
Jackson excels as pour over and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •Jackson is one of the two main varieties in Rwanda and Burundi, alongside Mibirizi.
- •Jackson is believed to be Bourbon-related, introduced to the Great Lakes region in the early 20th century.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Rwanda Coffee Board
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...
ArabicaMibirizi
Mibirizi produces a sweet, balanced cup with bright acidity, medium body, and notes of red apple, berry, citrus, and chocolate. The cup is clean, elegant, and characteristic of Rwandan and Burundian coffee.
ArabicaSL28
SL28 is renowned for its intensely fruity, juicy, and complex cup profile. It has bright, wine-like acidity, a juicy body, and distinctive notes of blackcurrant, blackberry, tomato, and sometimes citrus. The cup is bold, complex, and unmistakably Kenyan.
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.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
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.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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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
- 2Rwanda Coffee Board
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.
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Mibirizi
Mibirizi produces a sweet, balanced cup with bright acidity, medium body, and notes of red apple, berry, citrus, and chocolate. The cup is clean, elegant, and characteristic of Rwandan and Burundian coffee.
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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...
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Jackson Coffee Variety
Jackson is a historic arabica variety from Mysore, India, that spread across East and Central Africa in the early 20th century. Its genetic descendants shaped Rwanda and Burundi's coffee industry, and it produces balanced, tea-like cups with citrus brightness.
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.
French Mission Coffee Variety
French Mission is one of the original coffee varieties planted in Kenya, introduced by French missionaries in the late 1800s. It laid the genetic foundation for Kenya's renowned SL varieties and still produces bright, blackcurrant-toned cups at high altitudes.
Coffea 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.