Caturra emerged as a spontaneous mutation of Red Bourbon discovered in Minas Gerais in Brazil sometime between 1915 and 1918. Unlike Bourbon, which can grow tall and has sprawling branches, Caturra is a dwarf variety, haracterized by its shorter stature and dense branching.
This compact growth habit is due to a genetic mutation that causes the plant to produce less of the hormone esponsible for vertical growth. As a result, Caturra trees are easier to maintain and harvest, making them a practical hoice for farmers.
The name "Caturra" comes from the Guarani word meaning "small," a fitting tribute to its diminutive size. Despite its small stature, Caturra has had a massive impact on the coffee industry, particularly in Latin America, where it has become a staple of coffee farming.
Caturra’s compact size allows farmers to plant more trees per hectare compared to taller
varieties like Bourbon. This higher density, combined with its ability to produce more
cherries, results in greater yields—making it an economically attractive option for growers.
Additionally, while it is more resistant to some diseases than Bourbon, however it is still vulnerable to coffee leaf rust and other pests, which has led to the development of newer hybrid varieties like Castillo. Caturra thrives in a range of altitudes, from 800 to 1,600 m.a.s.l., making it versatile for different growing regions. However, it truly shines at higher
elevations, where cooler temperatures and rich soils enhance its flavour complexity.
In Colombia, Caturra was once estimated to account for nearly half of the country’s coffee production. However, this changed significantly after 2008, when the Colombian government launched a nationwide program to combat coffee leaf rust. This initiative incentivized farmers to replace over three billion coffee trees with the leaf-rust-resistant.
Castillo variety, which has Caturra in its genetic lineage. As a result, Castillo gradually became more widespread, while Caturra’s dominance began to decline. Common flavour descriptors include citrus, red berries, stone fruits, and hints of caramel or chocolate.
Stature: dwarf | Average Altitude: 800– 1800 m.a.s.l. | Susceptible to leaf rust and CBD
(coffee berry disease)
Arturo and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to El Paraiso sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are transported to our processing center, La Pradera, in GrainPro bags or suitable containers to preserve their freshness.
Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable to be used for floating, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process.
For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.
The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied.
We aim for a moisture content of 9.5%-11%, which is the perfect point for us. Our greenhouse maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time for our coffees.
