Caturra Coffee Beans

Caturra shares Bourbon's clean acidity and good sweetness, but with a lighter body. Citrus and stone fruit show up in well-grown lots, and it responds well to altitude and careful processing, much like its parent.

It's a naturally occurring dwarf mutation of Bourbon, first identified in Brazil's Minas Gerais region in the early 1900s. Significantly shorter than Bourbon, it's easier to plant at high density and harvest efficiently, and that combination of manageable size and decent yield made it one of the most widely planted varietals across Central and South America through the second half of the 20th century.

High-altitude Caturra from Bolivia and Colombia, where producers are investing in fermentation and selective picking, is where the cup gets interesting: florals, layered fruit, a complexity that goes well beyond what the variety is known for.

Browse related varietals: Bourbon · Catuai · Caturra varietal guide · All varietal guides