Bourbon Mayaguez 71 1

Bourbon Mayaguez 71

BM71

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Mod­er­ate yield, good cup poten­tial, and sus­cep­ti­ble to major dis­eases. Adapt­ed for medi­um alti­tudes. Found com­mon­ly in Rwan­da and Burundi.

Stature
Tall
Leaf tip color
Bronze
Bean Size
Large
Yield Potential
Medium
Low
Very High
Quality potential at high altitude
Good
Very Low
Exceptional
Optimal Altitude
Medium, High
5°N to 5°S: >1200m
5–15°N and 5–15°S: >900m
>15°N and >15°S: >700m
Coffee leaf rust
Susceptible
Susceptible
Resistant
Nematode
Unknown
Susceptible
Resistant
Coffee Berry Disease
Susceptible
Susceptible
Resistant

Agronomics

Year of first production
Year 3
Nutrition requirement
Medium
Ripening of fruit
Unknown
Cherry to green bean outturn
Average
Planting density
1000-2000 plants/ha (using single-stem pruning)
Additional agronomic information

Background

Genetic Description
Bourbon-Typica group (Bourbon related)
Lineage
Bourbon-like genetic background.
Breeder
Rwanda Agricultural Board (RAB)
History
Bourbon Mayaguez 71 got its name because it is believed to have transited from Central America through the USDA germplasm collection of Mayaguez in Puerto Rico. Bourbon had previously been introduced to Puerto Rico from Central America. It was introduced to the germplasm collection at Mulungu in the Democratic Republic of Congo in the 1930s, and then introduced to Rwanda in the early 1950s. It is an important variety in Rwanda. When the population of Bourbon Mayaguez was introduced to East Africa, some mother trees were selected over others as the basis for the release of new varieties. Bourbon Mayaguez 71 and Bourbon Mayaguez 139 resulted from these selections; they are very similar in agronomic performance.

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