Beverage
Tekisic
C tier
Tekisic is an improved Bourbon selection developed in El Salvador through mass selection for yield, plant form, and cup quality. It retains the tall Bourbon architecture and sweet, elegant cup while offering more uniform agronomic performance than unselected traditional Bourbon stands. Grown mainly in El Salvador and occasionally elsewhere in Central America, Tekisic is appreciated in specialty channels for chocolate, caramel, and refined fruit notes. Like other pure Bourbon types it is vulnerable to coffee leaf rust and demands good shade, nutrition, and disease management at suitable elevations.
Also known as: Tekisic, Tekisic, Tekisic Bourbon
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History
Salvadoran coffee research began structured selection within Bourbon populations for improved farm performance.
The Tekisic Bourbon selection was released by ISIC after multi-cycle mass selection for yield and quality.
Tekisic was promoted as a superior Bourbon type for Salvadoran estates seeking classic cup character.
Specialty exporters marketed Tekisic lots as improved Bourbon with consistent sensory profiles.
Competition and microlot programmes continued to feature Tekisic among traditional Salvadoran cultivars.