Caturra
Caturra is a natural Bourbon mutation known for its compact size and high yield, a cornerstone of Central American specialty coffee.
History and Characteristics
Caturra was discovered around 1937 in Minas Gerais, Brazil, as a single-gene mutation of Bourbon. Its defining trait is dwarfism: short stature and short internodes, allowing denser planting and easier harvesting. "Caturra" means "small" in the local language. Interestingly, although discovered in Brazil, Caturra was never widely planted there — instead it became a mainstay in Colombia and Central America.
Impact on the Industry
In the mid-to-late 20th century, high-yielding Caturra replaced much traditional Typica and Bourbon to become one of Latin America's most important commercial varieties. It is also the parent of many key varieties:
- Catuaí: Mundo Novo × Caturra
- Catimor: Caturra × Timor Hybrid
- Colombia and Castillo: bred from Caturra and Timor Hybrid
- Maracaturra: Caturra × Maragogype
Flavor Profile
Caturra inherits Bourbon's fine genetics but with brighter acidity:
- Bright acidity: livelier than Bourbon
- Medium body: a balanced mouthfeel
- Lemon and citrus: common flavor themes
- Red fruit and caramel: more pronounced at high altitude
Growing Information
- Altitude: quality improves noticeably with altitude (1,200–2,000 m)
- Yield: high, but needs good fertilization
- Disease resistance: low (susceptible to leaf rust)
- Stature: short with dense foliage
The Leaf Rust Challenge
Caturra was hit hard during the 2008–2013 leaf rust crisis in Central America and Colombia, and many regions switched to resistant varieties. Its reliable cup quality, however, keeps it popular in the specialty market.
Brewing Tips
Caturra suits medium-light to medium roasts. For pour-over, try 91–93°C water and a 1:15 ratio to show bright citrus and caramel; at medium roast it also makes balanced espresso.