Bourbon
The Bourbon variety's lineage can be traced back to trees introduced from Yemen to La Réunion (formerly Bourbon) Island by the French sometime between 1708 and 1718. The establishment of French missions on La Réunion in 1841 as well as other across modern-day Tanzania and Kenya throughout the remainder of the century helped disseminate this lineage back into the ideal habitats of the eastern African highlands; at least four French missions located across Tanzania and Kenya planted coffee originating from the La Réunion mission on their land. In the decades to follow, the hardiness, versatility, and superior flavor afforded to Bourbon descendants aided their spread across all growing regions on the planet. First introduced to the Americas via Brazil in 1860, the variety proceeded North through the remainder of South and Central America, exchanging genetic material with comparably introduced Ethiopian and Indian cultivars as they went. Though still grown to modest extent in El Salvador, Guatemala, Honduras, and Peru, cultivation of the Bourbon variety has largely been replaced by its descendants.
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