In the early 1700s the French planted arabica coffee on the island of Bourbon (now Réunion) in the Indian Ocean, east of Madagascar. On the island the coffee mutated and in the late 1800s it was introduced in Brazil, eventually spreading throughout the Americas.
El Salvador was filled to the brim with Bourbon and in the 1980s, while other countries started replacing their Bourbons with not so tasty, high-yield hybrids, we were busy trying to survive our civil war. So, having not renovated our plantations, we now find ourselves surrounded by one of the most appreciated varieties in the world.
Bourbon has a 20-30% higher yield than Typica, producing a sweet, well balanced cup with complex acidity.