Coffees with a Caturra Variety

Caturra is a natural mutation of Bourbon, first discovered in Brazil in the 1930s. It's a dwarf plant, compact and productive, which made it popular with farmers across Central and South America. But productivity isn't why roasters love it. The cup profile is bright, clean, and citrus-forward with a lighter body that makes it a natural fit for pour-over brewing.

Caturra thrives at high altitudes. The denser the bean (which comes from slower growth at elevation), the more pronounced the acidity and sweetness become. At its best, Caturra has a snappy brightness and a clarity that lets you taste exactly what the producer and the terroir put into it.

It's one of the most planted varieties in specialty coffee for a reason. Reliable, expressive, and a great canvas for showcasing processing techniques.

Our current Caturra offerings include Eugene Altieri's washed Caturra from Panama, Rodin Villatoro's washed bourbon and Caturra Alaska lot from Guatemala, and Florencio Villatoro's washed bourbon (which includes Caturra in the mix). The Chiapas Mountain Water Process decaf also features Caturra.