Caturra Variety

Caturra is one of the most important and widely cultivated coffee varieties in the world. It is a natural mutation of the Bourbon variety, first discovered in the state of Minas Gerais, Brazil, in the early 20th century. Because it is a dwarf mutation, the plant is shorter and more compact than its parent, Bourbon, which allows for higher planting density and easier harvesting.

What is the Caturra variety known for in the field? Its compact size makes it highly efficient for farmers, as it requires less space and is easier to manage. It is also known for its high yield potential and relatively good adaptability to various altitudes and climates. However, like many Bourbon-derived varieties, it is susceptible to common coffee diseases such as Coffee Leaf Rust and Coffee Berry Disease, which has led many farmers to look toward newer, more resistant hybrids in recent years.

For the coffee drinker, Caturra is often the benchmark for a 'classic' Latin American coffee profile. It is typically characterized by a bright, citric acidity, medium body, and a clean, sweet finish. Because it is so widely grown, it is a staple in many specialty coffee programs, often serving as the base for high-quality single-origin lots from countries like Colombia, Costa Rica, and Nicaragua.

In practice, Caturra is a reliable and versatile variety. It is often used as a reference point for quality; when a new variety is introduced, it is frequently compared to Caturra to see if it can match its balance and clarity. Whether you are drinking a washed coffee from a small farm or a high-end micro-lot, there is a good chance that Caturra is involved. Its ubiquity in the specialty market is a testament to its enduring quality and the consistency it provides to both farmers and roasters.