Is a highly sought-after, naturally occurring dwarf mutation of the classic Bourbon coffee variety. Originating in Brazil, it became a staple in Colombia, prized by specialty roasters for its sweet, citrusy cup profile and bright, clean acidity.
Caturra has been heavily cultivated across Latin America, and in Colombia, it yields exceptional results—especially when grown at high altitudes between 1,400 to 2,000 meters above sea level.
Characteristics of Colombian Caturra
- Flavor Profile: Known for a refined balance. Expect prominent notes of citrus, tropical fruit, caramel, dark chocolate, and sometimes brown sugar or baked pear.
- Plant Structure: It is a "dwarf" plant (its name translates to "small" in Guarani). This compact structure allows farmers to plant trees at much higher densities and makes harvesting and maintenance easier.
- Variations: While Red Caturra and Yellow Caturra are most common, Colombia is home to the highly celebrated Caturra Chiroso mutation found in regions like Antioquia and Huila. This sub-variety is known for elongated beans and intense, tea-like floral and jasmine notes.