Brazil · Variety
Caturra Coffee from Brazil
Caturra is one of the defining varieties of Brazilian coffee. Brazil grows coffee at 800–1,400 m across regions such as Sul de Minas, Cerrado Mineiro, Mogiana, and Caturra — a Arabica of Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) — occupies an important place in that landscape. Its preferred range of 1,200–1,900 m aligns with what Brazilian farms can offer, which is a large part of why the pairing works.
Agronomically, Caturra brings meaningful disease resistance — highly susceptible to leaf rust — with high (with fertilization) yields on a dwarf/compact, high planting density plant. In Brazil, where the harvest runs may – september and annual production is ≈60–70 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Santos.
In the cup, Brazilian Caturra expresses both sides of its parentage: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while Brazil's terroir adds the character the origin is known for — milk chocolate, hazelnut, caramel, low bright acidity, round body — the world's blending backbone; specialty lots add red fruit, florals, and ferment-driven complexity. Buyers comparing Caturra across origins will find the Brazilian expression distinct for exactly that reason.
Key facts
| Variety | Caturra |
|---|---|
| Species | Arabica |
| Lineage | Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) |
| Optimal altitude | 1,200–1,900 m |
| Brazil growing altitude | 800–1,400 m |
| Harvest season | May – September |
| Disease resistance | Highly susceptible to leaf rust |
| Bean size | Medium |
| Typical Brazilian cup | Milk chocolate, hazelnut, caramel, low bright acidity, round body — the world's blending backbone; specialty lots add red fruit, florals, and ferment-driven complexity. |
Related Brazil regions
Caturra Coffee from Brazil — frequently asked questions
Where in Brazil is Caturra grown?
Primarily across Sul de Minas, Cerrado Mineiro, Mogiana, at elevations of 800–1,400 m. The variety's preferred range of 1,200–1,900 m means the higher zones tend to produce the most expressive lots.
What does Brazilian Caturra taste like?
Expect the variety's core character — bright citric acidity, sugar-cane sweetness, lighter body than bourbon — shaped by Brazil's terroir toward milk chocolate, hazelnut, caramel, low bright acidity, round body — the world's blending backbone; specialty lots add red fruit, florals, and ferment-driven complexity.
When is Caturra from Brazil available fresh?
The Brazilian harvest runs may – september; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Santos.
Volcana Coffee exports high-grown Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — washed, natural, and honey processed, SGS-inspected, with full export documentation. Cup our origin against any in the world.
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