Beverage
Caturra
C tier
Caturra is a compact, single-gene dwarf mutation of Bourbon arabica discovered in Brazil, enabling denser planting and easier harvest while retaining much of Bourbon’s cup potential. It spread throughout Latin America as a high-density commercial cultivar, though it remains susceptible to coffee leaf rust and benefits from intensive management. Flavour is typically bright and clean with citrus, green apple, caramel, and medium body—less heavy than some Bourbon lots but excellent for washed Central and South American profiles. Caturra is ubiquitous in specialty and commercial arabica, roasted for espresso and filter across origin programmes.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Caturra was identified as a dwarf Bourbon mutant in Minas Gerais, Brazil.
Brazilian research stations multiplied Caturra for denser, more manageable orchards.
Colombia and Central America adopted Caturra widely for yield and plant architecture.
Costa Rican and regional specialty sectors built many washed profiles on Caturra.
Leaf rust epidemics exposed Caturra’s vulnerability and spurred resistant hybrid breeding.
Specialty farms continued Caturra for cup quality where disease pressure could be managed.