Barland grows on a very large and attractive tree that is famously long-lived. It is scab and mildew susceptible, and a triploid, requiring two diploid pollenizers for full fertility. The fruit is small, dull green or yellow with a grey russet; It is high in acids and tannins. This pear is used exclusively for cider and it is not suitable for fresh eating. The fruit should be milled within three days after harvest.

The ultimate origin of Barland is not known and DNA analysis has proved inconclusive. We do, however, have evidence of its cultivation from 1656, when Rev. John Beale described a famous Bosbury pear as so hard and coarse that pigs would not eat it. This was, apparently, the pear grown at Barelands Farm, which was famous for its peare cider. Furthermore, by the time John Evelyn published his work Pomona (1664), the Barland pear seems to have been extensively cultivated for cider production. According to George and John Lindley (1831), the original tree grew in a field called Bare Lands, in the parish of Bosbury in Herefordshire, but it was blown down a few years before 1811.

The cider produced by Barland is described by Richard Bradleey (1731): "the Neighbourhood of Bosbury is famous for a peculiar Perry, which hath many of the masculine Qualities of Cyder. It is quick, strong and heady, high-coloured, and retaineth a good Vigour two or three Summers; yea, in great Vesssels and good cellars many Years, before it declineth. ... This Bosbury Pear is there called the Bareland Pear; and as the Liquor approacheth to Apple-Cyder in Colour, Strength, and excelleth in Durance; so the Bloom cometh forth of a damask Rose Colour, like Apples, not like other Pears." (From Brooks and Olmo: juice acidity 0.92, tannins 0.26, specific gravity 1.058.)