Caturra

Caturra is a natural dwarf mutation of Bourbon discovered in Brazil between 1915 and 1918 and selected through the 1930s by the Instituto Agronômico de Campinas (IAC). Its compact stature allows denser planting and easier harvesting while retaining much of Bourbon's cup quality, which made it a backbone variety across Colombia and Central America. It remains susceptible to coffee leaf rust, a vulnerability that drove the later development of rust-resistant hybrids like Castillo.

At a glance

• Scientific name: Coffea arabica var. caturra
• Parent varieties: Bourbon
• Identified: 1937
• Flavor: Bright, citric, clean with medium body.
• Aroma: Citrus and light sweetness.
• Disease resistance: Low
• Cup potential: High