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Variety encyclopedia

Caturra

Caturra is a natural dwarf mutation of the Bourbon variety, first discovered on a plantation in Minas Gerais, Brazil, in the early 20th century. Genetically, it is a single-gene mutation that results in a compact plant with short internodes, allowing farmers to plant trees at significantly higher densities than traditional varieties. This structural change made it a workhorse for the Latin American coffee industry, as it offered higher yields and easier harvesting without the need for ladders. In the cup, Caturra is known for a bright, clean, and solid profile, though its quality is highly dependent on elevation. Because it is extremely susceptible to coffee leaf rust, it has also served as a vital genetic parent for many modern disease-resistant hybrids, including Catimor and Catuai. For producers, it remains a foundational variety that balances productivity with a reliable, specialty-grade flavor profile.

TagsCaturraArabicaBourbonCatuaíCastillo
Where did it come from?

Caturra's dwarf stature let farmers plant trees far more densely, and it spread across Latin America in the mid-20th century as the workhorse of quality-focused farming — for decades the default 'specialty' variety.

What does it tend to taste like?

Clean and sweet with bright red fruit, gentle citrus and a balanced structure.

Plant characteristics

Compact, short trees with tight internodes; adapts well to dense planting and wind.

Why producers grow it

Reliable yields, manageable stature, and a clean, sweet, balanced cup that cuppers trust as a baseline.

Sources & further reading

Editorial record last reviewed: . Sources document specific claims, not guarantees about every coffee sold under this variety name.

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