A Guide to Caturra Coffee

Among the many Arabica varieties grown in Latin America, Caturra stands out for its compact size, reliable yields, and solid cup quality.

Its pronounced sweetness and clean flavor profile have also made it a familiar presence in the specialty coffee market.

What Is Caturra Coffee? An Overview of This Compact, High-Yield Arabica Variety

Caturra coffee was first identified in Brazil as a natural dwarf mutation of the Bourbon variety, formally classified as Coffea arabica ‘Caturra.’

This mutation gives Caturra its compact growth habit—shorter trees with tighter node spacing—making it easier to manage and harvest. Its name comes from the Guarani word caturra, meaning “small.”

In the cup, Caturra inherits Bourbon’s pronounced sweetness and clean profile, offering a consistent and easily recognizable flavor character.

【Related】：Typica Coffee Guide: Origin, Flavor Profile, and Growing Regions

Caturra Coffee Flavor Profile: Sweetness, Acidity, and Clean Cup Characteristics

Caturra coffee, as a descendant of Bourbon, is known for its pronounced sweetness, medium acidity, and clean, well-balanced cup profile. Depending on origin, altitude, and processing method, the flavor can show notes of citrus, tropical fruit, chocolate, or caramel.

Its aroma leans toward fruity expressions, and at higher elevations—or with certain processing—Caturra may also reveal subtle floral tones. The finish is clean and lightly sweet-tart, often leaving a crisp, refreshing impression.

【Related】：A Guide to Coffee Flavor Wheel

The History of Caturra Coffee: From a Bourbon Mutation to a Widely Grown Latin American Variety

Caturra originated as a natural mutation of Bourbon and was first identified between 1915 and 1918 in Minas Gerais, Brazil.

In the 1930s, researchers at the Instituto Agronômico de Campinas (IAC) began testing and selecting Caturra plants, choosing those with stable growth and higher yields. Their work helped establish Caturra as a commercially viable Arabica variety.

The variety was later introduced across Latin America, and today it is widely cultivated in Brazil, Colombia, Nicaragua, Costa Rica, Guatemala, and several neighboring countries.

Caturra Coffee Plant Characteristics: Growth Habit and Ideal Growing Conditions

Caturra’s dwarf growth habit makes harvesting easier, while its dense lateral branching and high fruit-bearing capacity contribute to strong yields.

The variety can tolerate full-sun conditions, which allows for more efficient farm management, though moderate shade is still beneficial in hot, dry climates or areas with significant disease pressure.

Caturra cherries and seeds tend to be smaller than those of many other Arabica varieties, typically measuring about 8–12 mm in length and 6–8 mm in width. The plants usually grow during their first year and begin producing fruit in the second.

Optimal growing conditions include elevations between 1,200 and 2,000 meters (3,900–6,600 ft) and annual rainfall of 1,500 to 3,500 mm; levels outside this range may negatively affect both yield and cup quality.

Caturra Types and Descendant Varieties: Red Caturra, Yellow Caturra, and Modern Hybrids

Caturra occurs in two main color types—Red Caturra and Yellow Caturra—which differ slightly in flavor expression and ripening speed. Both are widely cultivated across Latin America.

Caturra has also played a key role in modern Arabica breeding, serving as a parent in several important varieties known for high yields, disease resistance, or standout flavor potential. Notable examples include Catuai, Catimor, and Maracaturra.

Below is an overview of the characteristics of these important Caturra-related varieties.

Red Caturra: Flavor Profile, Characteristics, and Roast Versatility

Red Caturra is the most common type of the Caturra variety and is appreciated in the specialty coffee market for its clear sweetness and consistent cup quality. It has even performed well in competition; in the 2018 Nicaragua Cup of Excellence, two Red Caturra lots scored 88.38 and 88.42.

Compared with Yellow Caturra, Red Caturra typically shows a more pronounced sweetness and flavor notes such as chocolate, grapefruit, and berry-like fruit.

The variety is also versatile across roast levels. Light roasts highlight its acidity and aromatic clarity, making it ideal for pour-over and filter brewing, while medium to darker roasts enhance its sweetness and body—well suited for French press, espresso, and cold brew.

Yellow Caturra: Faster Ripening, Honey-Like Sweetness, and Distinct Flavor Notes

Yellow Caturra ripens faster than its red counterpart and often shows honey-like sweetness, citrus acidity, and chocolate undertones, with a medium to full body. Under certain growing or processing conditions, it may also display subtle floral notes.

Yellow Caturra is also one of the parent varieties of Catuai—created through its cross with Mundo Novo—a compact, high-yielding variety widely grown throughout Latin America.

Catimor: A High-Yield, Disease-Resistant Hybrid Derived from Caturra

Catimor is a hybrid created from Caturra and the Timor Hybrid, combining the names of its two parent varieties. It was bred for higher yields and strong resistance to coffee leaf rust, and it performs well in acidic soils and warm climates.

Although Catimor initially showed excellent disease resistance, some lines have experienced declining resilience as pathogens continue to evolve.

Well-known Catimor selections include:

• Costa Rica 95 (CR-95) — developed by the Instituto del Café de Costa Rica (ICAFE)

• Catisic — selected by the Salvadoreño para la Investigación del Café (ISIC) in El Salvador

• IHCAFE 90 — developed by the Instituto Hondureño del Café (IHCAFE) in Honduras

• Lempira — also developed by the Instituto Hondureño del Café (IHCAFE)

Maracaturra: A Large-Bean Caturra Hybrid with Tropical Fruit Acidity

Maracaturra is a natural hybrid of Caturra and Maragogype, combining Caturra’s high-yield potential with the large-bean traits inherited from its Maragogype parent. It is grown mainly on small farms in countries such as Nicaragua and El Salvador.

Maracaturra is known for its expressive cup profile, often showing bright acidity and tropical fruit notes. It has also performed well in competition, placing fifth in the 2015 Nicaragua Cup of Excellence.

The plants produce oversized leaves and cherries and are relatively tolerant to wind, but they are susceptible to coffee leaf rust and therefore require careful management.

Pache Colis: A Compact Caturra Hybrid with Larger Cherries and Soil Disease Tolerance

Pache Colis is a hybrid of the Pache variety—a natural mutation of Typica—and Caturra, first identified in Mataquescuintla, Guatemala.

The plants are compact with dense branching, produce relatively large cherries, and have coarse-textured leaves. Pache Colis is also considered to have some tolerance to certain soil-borne diseases, including Phoma.

How to Choose Caturra Coffee: Origin, Processing, Roast Level, and Freshness

When choosing Caturra coffee, several factors can help you understand what to expect in the cup.

Origin

The growing region and elevation have a major influence on Caturra’s flavor profile. Caturra is most widely cultivated in Latin America, with Costa Rica and Colombia particularly known for producing high-quality Caturra lots.

Processing Method

The way coffee cherries are processed has a significant impact on how Caturra tastes. Natural processing tends to enhance Caturra’s sweetness and amplify its fruit-forward aromatics, while washed processing produces a cleaner, brighter cup with more defined acidity.

Roast Level

Different roast levels highlight different aspects of Caturra coffee, so the best choice depends on your brewing method and flavor preference.

• Light roast — emphasizes fruitiness and acidity; ideal for pour-over and AeroPress

• Medium roast — offers a balanced expression of sweetness and acidity; suitable for most filter brews

• Medium-dark roast — enhances sweetness and body; well suited for espresso, moka pot, and cold brew

【Related】: The Ultimate Guide to Coffee Roasting: Stages and Flavor Impact

Freshness

Freshness has a major impact on overall flavor performance. For best results, choose Caturra coffee roasted within the past 7–30 days and store it properly to prevent staling.

【Related】: How to Store Ground Coffee for Maximum Freshness

Enhancing Caturra Coffee with the Femobook Electric Grinder

Using a high-stability, precision grinder like the Femobook Electric Grinder can help bring out the best in Caturra coffee. Its consistent particle size allows the variety’s sweetness and the subtle nuances shaped by origin and processing to shine more clearly in the cup.

Designed with user experience in mind, the Femobook grinder offers a wide and accurate grind-size range that stays firmly in place during grinding. Its magnetic quick-release base makes cleaning fast and convenient while minimizing retention that could affect flavor.

With burr options ranging from 38mm to 68mm and both plug-in and rechargeable models available, Femobook provides a versatile solution for brewing at home or on the go—letting you enjoy a clean, expressive cup of coffee wherever you are.