Caturra

What it is and what sets it apart: Caturra is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Caturra rojo, Caturra amarillo. Reference genetics: Dwarf Bourbon mutation found in Brazil and spread across Central America and Colombia.

Flavours in the cup: Bourbon-line sweetness and friendly body, with ripe fruit and rounded acidity when elevation and process align. Process (washed, natural, honey), elevation and roast can shift this guidance a lot.

Technical notes and growing zone: Usual zone and origins: Brasil, Colombia, Costa Rica, Guatemala, Honduras, El Salvador. Guidance altitude: 1.300–1.800 m. Habit: Compact to medium shrub with short internodes and a rounded habit. Cultivation: Performs well at medium–high density; watch rust and nutrition at elevation.

Usage tips: Filter and medium espresso highlight sweetness; avoid very dark roasts if you want fruit. In Cafesito, search the name with origin and process; compare lots before judging the variety.

Common mistakes: Confusing Caturra/Pacas/Villa Sarchí with Réunion Bourbon; assuming the same growing map.