Caturra

Caturra is a natural mutation of the Bourbon coffee variety discovered in Brazil in the 1930s. It is characterized by its dwarf or semi-dwarf stature, making it easier to cultivate and harvest, especially in areas with limited space or steep terrain. This compact growth habit also allows for higher planting density, potentially leading to increased yields per acre.

The Caturra plant typically produces cherries that ripen faster than its parent variety, and it is known for its high productivity. While its dwarf nature is its defining trait, the bean itself is also notable. Caturra coffee beans are generally smaller than those of other varieties, but they are highly regarded for their quality. The flavor profile is often described as bright, with good acidity, and a complex aroma. Common tasting notes include citrus, floral, and sometimes caramel or chocolate undertones, depending on the growing conditions and processing methods.

Caturra has become a popular choice for coffee farmers worldwide, particularly in Latin America, due to its desirable characteristics. It thrives in high altitudes, typically between 1,200 and 2,000 meters, and prefers well-drained soil and consistent rainfall. Despite its advantages, Caturra is also susceptible to certain diseases and pests, requiring careful farm management. Its genetic makeup has also made it a significant parent variety for further cross-breeding and development of new coffee cultivars.