Arabica
Caturra
Also known as: Red Caturra, Yellow Caturra
Caturra is a natural dwarf mutation of Bourbon discovered in Brazil in the early 20th century. It revolutionized coffee farming by allowing denser planting and higher yields while maintaining excellent cup quality. Caturra is one of the most widely planted Arabica varieties in Latin America.
Key Takeaways
- Caturra's discovery enabled the modern practice of high-density coffee planting, dramatically increasing per-hectare yields.
- The name 'Caturra' comes from the town in Minas Gerais, Brazil, where the mutation was first found.
- Caturra is the most planted variety in Colombia and was central to the country's coffee industry modernization in the mid-20th century.
- Yellow Caturra (a yellow-cherry variant) is preferred in Brazil for its slightly higher yield, while Red Caturra is more common in Central America.
Caturra is a natural dwarf mutation of Bourbon discovered in Brazil in the early 20th century. It revolutionized coffee farming by allowing denser planting and higher yields while maintaining excellent cup quality. Caturra is one of the most widely planted Arabica varieties in Latin America.
Caturra is a natural dwarf mutation of Bourbon discovered in Brazil in the early 20th century. It revolutionized coffee farming by allowing denser planting and higher yields while maintaining excellent cup quality. Caturra is one of the most widely planted Arabica varieties in Latin America.
Origin
Brazil (discovered in Minas Gerais state, near the town of Caturra, now called Caturite).
History
Caturra is a natural dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it popular among farmers. Caturra spread from Brazil to <a href="/coffee-origins/colombia">Colombia</a> and Central America, where it became one of the most widely planted varieties.
Discovery
Caturra was discovered as a natural mutation of Bourbon on a farm in Minas Gerais, Brazil, in the early 20th century (first documented around 1937). The mutation produced a dwarf plant with shorter internodes, allowing for denser planting. It was distributed by the Instituto Agronomico de Campinas (IAC) in Brazil and later spread throughout Latin America via national coffee institutes.
Genetics and Lineage
Caturra is a single-gene dwarf mutation of Bourbon. It shares Bourbon's genetic lineage but produces a smaller, more compact plant. Color variants include Red Caturra and Yellow Caturra.
Parent Varieties
Hybrid Status: Not a hybrid. Caturra is a single-gene mutation of Bourbon that causes dwarfism. It is the parent of numerous important hybrids including Catuai (Caturra x Mundo Novo), Catimor (Caturra x Timor Hybrid), and Maracaturra (Caturra x Maragogype).
Growth Characteristics
Dwarf tree with very short internodes, giving a compact, bushy appearance. Produces dense foliage. Requires careful pruning management due to its prolific branching. Faster maturation than Bourbon.
Tree Size: Dwarf (1.5-2.5 meters at maturity), approximately 30% shorter than Bourbon.
Yield: High. Produces significantly more cherry per hectare than Bourbon or Typica due to compact growth allowing denser planting. Yields can be 50-100% higher per hectare than Bourbon.
Disease Resistance: Susceptible to coffee leaf rust and coffee berry disease. No natural resistance. The Catimor hybrid (Caturra x Timor Hybrid) was specifically developed to address this vulnerability.
Climate and Growing Conditions
Caturra adapts well to various conditions but achieves its best cup quality at higher elevations with shade. It is moderately disease-resistant and produces good yields relative to Bourbon.
Climate Preferences: Tropical highland climate, 15-24 C. Adaptable to a range of conditions but prefers cooler highland temperatures. Sensitive to extreme heat and drought.
Rainfall: 1,200-2,000mm annually, well-distributed.
Elevation Range: 1,000-2,000 meters (produces best quality at 1,200m+)
Processing Compatibility
Excellent with all methods. Washed processing is most common and highlights its bright, clean acidity. Natural processing enhances sweetness and body. Honey processing is increasingly used for specialty Caturra lots.
Roasting Behavior
Caturra beans are moderately dense. They roast evenly and are forgiving across a range of profiles. Medium-light roasts typically produce the best balance. High-grown Caturra has good bean density for light roast profiles.
Cup Profile
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
Acidity
Bright and citric, often described as lively or sparkling. More pronounced than Bourbon.
Sweetness
Moderate to high, with caramel and honey notes.
Body
Light to medium, clean and crisp.
Professional Cupping Notes
Caturra lots from Costa Rica (Tarrazu), Colombia, and Guatemala regularly score 84-87 points. Top micro-lot Caturra can reach 88-89 points. Less complex than Bourbon but valued for brightness and clarity.
Common Defects
- •Susceptible to coffee leaf rust (roya)
- •Can develop 'sour' off-flavors if harvested before full ripeness
- •Requires careful pruning or trees become unproductive
Brewing Recommendations
Excellent as pour over and filter coffee for its bright, clean profile. Works well as single-origin espresso. Recommended brewing temperature: 91-95 C. Medium-fine grind for pour over, medium for espresso.
Countries Where Grown
Notable Farms
Interesting Facts
- •Caturra's discovery enabled the modern practice of high-density coffee planting, dramatically increasing per-hectare yields.
- •The name 'Caturra' comes from the town in Minas Gerais, Brazil, where the mutation was first found.
- •Caturra is the most planted variety in Colombia and was central to the country's coffee industry modernization in the mid-20th century.
- •Yellow Caturra (a yellow-cherry variant) is preferred in Brazil for its slightly higher yield, while Red Caturra is more common in Central America.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Instituto Agronomico de Campinas (IAC)
- •Specialty Coffee Association
- •International Coffee Organization
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCatimor
Catimor's cup quality varies widely depending on the specific line, growing conditions, and processing. Well-grown Catimor can produce clean, balanced cups...
ArabicaCatuai
Balanced and versatile. Typically produces a clean, sweet cup with notes of caramel, chocolate, and nuts (especially when naturally processed in Brazil). Washed Catuai from Central America shows brighter acidity with citrus and stone fruit notes. Less complex than Bourbon but consistently high quality.
ArabicaCaturra Amarelo
Caturra Amarelo produces a bright, sweet cup with clean acidity, medium body, and notes of citrus, yellow fruit, chocolate, and caramel. The cup is often...
ArabicaVilla Sarchi
Villa Sarchi has a sweet, balanced cup with bright acidity, medium body, and notes of citrus, stone fruit, chocolate, and caramel. The cup is clean and elegant, similar to Bourbon.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Varietals & CultivarsBourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.
Varietals & CultivarsCastillo Coffee Variety
Castillo is Colombia's most widely planted variety, bred by Cenicafé as a disease-resistant descendant of Catimor. Successive selections improved cup quality significantly, and well-grown Castillo from high-altitude farms in Caldas and Nariño delivers sweet, balanced cups that far exceed its reputation.
Varietals & CultivarsCatuai Coffee Variety
Catuai is a compact hybrid of Mundo Novo and Caturra bred in Campinas, Brazil. Its small stature enables high-density planting and easier harvesting, while its cup retains a clean, bright acidity with sweet citrus notes that perform well across Central and South American farms.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Varietals & CultivarsMaracaturra Coffee Variety
Maracaturra is a hybrid of Maragogype and Caturra producing large beans with intense tropical fruit and floral flavors, primarily grown in Nicaragua.
Varietals & CultivarsSan Ramon Coffee Variety
San Ramon is a dwarf mutation of Typica discovered in Costa Rica that resists wind damage and produces a clean, sweet cup.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
Continue Your Coffee Journey
Free resources and tools to deepen your knowledge.
The Complete World of Coffee
600+ pages covering origins, brewing, science, and history in depth.
Learn More →Free Sample Chapter
Read a chapter from The Complete World of Coffee — no purchase required.
Read Free Chapter →Weekly Coffee Newsletter
Latest coffee science, brewing tips, and culture — delivered weekly.
Subscribe Free →Editorial Standards & Trust
Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 20, 2026
Sources & References
(4)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Instituto Agronomico de Campinas (IAC)
- 3Specialty Coffee Association
- 4International Coffee Organization
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
Publisher
Lyons Den Publishing · Founded 2025 · San Diego, CA
Contact
lyonsdenpublishers@gmail.comIntelligent Recommendations
Computed in real time using semantic similarity across every page in the knowledge library.
Related Guides
Semantically similar content across the knowledge library.
Caturra Amarelo
Caturra Amarelo produces a bright, sweet cup with clean acidity, medium body, and notes of citrus, yellow fruit, chocolate, and caramel. The cup is often...
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
Bourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
Colombia
Colombian coffee is known for its well-balanced profile: medium body, bright but mild acidity, and notes of caramel, nuts, chocolate, and red fruit. Higher...
People Also Read
What other readers explored from this topic.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
Colombia
Colombian coffee is known for its well-balanced profile: medium body, bright but mild acidity, and notes of caramel, nuts, chocolate, and red fruit. Higher...
Honduras
Honduran coffee is known for its approachable, well-balanced profile with medium body, mild-to-bright acidity, and notes of caramel, chocolate, brown sugar,...
Brazil
Brazilian coffee is characterized by low acidity, heavy body, and notes of chocolate, nuts, caramel, and dried fruit. Natural and pulped natural processing...
Popular Articles
Most-read articles related to this page.
Arabica vs. Robusta: Understanding the Two Giants of Coffee
Coffee is not just a single beverage; it is a complex world of two distinct giants. Explore the biological and sensory differences between Arabica and...
What Equipment Is Used in Coffee Farming?
From hand tools and pulpers to dryers and moisture meters, here's the coffee farming equipment you need at every stage from harvest to green coffee.
Is Coffee Farming Actually Profitable in 2026?
Coffee farming can be profitable, but only with the right yields, costs, and market access. See realistic per-acre numbers and the 3-year timeline to profit.
Is a coffee farming business actually profitable in 2026?
Coffee farming can pay, but only with the right scale, costs, and buyers. See real profit numbers, startup costs, and what separates winners from losers.
Continue Learning
Structured next steps in the same topic area.
Caturra Amarelo
Caturra Amarelo produces a bright, sweet cup with clean acidity, medium body, and notes of citrus, yellow fruit, chocolate, and caramel. The cup is often...
Bourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
Bourbon Amarelo
Bourbon Amarelo is prized for its sweetness, complexity, and bright acidity. It has a medium body and notes of citrus, stone fruit, yellow fruit, honey, and...
Catuai Amarelo
Catuai Amarelo produces a sweet, balanced cup with bright acidity, medium body, and notes of citrus, chocolate, caramel, and sometimes yellow fruit. The cup is similar to Catuai Vermelho but can be slightly more delicate.
Recommended Encyclopedia Entries
Reference definitions that complement this page.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
Bourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.
Villa Sarchi Coffee Variety
Villa Sarchi is a natural dwarf mutation of Bourbon discovered in Alajuela, Costa Rica. Its compact size suits high-density planting, and its cup retains classic Bourbon character: bright acidity, sweet caramel notes, and a clean finish.
Catuai Coffee Variety
Catuai is a compact hybrid of Mundo Novo and Caturra bred in Campinas, Brazil. Its small stature enables high-density planting and easier harvesting, while its cup retains a clean, bright acidity with sweet citrus notes that perform well across Central and South American farms.