Colombia · Variety
Caturra Coffee from Colombia
Caturra is one of the defining varieties of Colombian coffee. Colombia grows coffee at 1,200–2,100 m across regions such as Huila, Nariño, Tolima, 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 Colombian 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 Colombia, where the harvest runs main october – january; mitaca (fly crop) april – june and annual production is ≈12–14 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Buenaventura (Pacific).
In the cup, Colombian Caturra expresses both sides of its parentage: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while Colombia's terroir adds the character the origin is known for — caramel, red apple, panela sweetness, balanced juicy acidity, medium-full body; southern regions (huila, nariño) add tropical fruit and winey intensity. Buyers comparing Caturra across origins will find the Colombian 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 |
| Colombia growing altitude | 1,200–2,100 m |
| Harvest season | Main October – January; mitaca (fly crop) April – June |
| Disease resistance | Highly susceptible to leaf rust |
| Bean size | Medium |
| Typical Colombian cup | Caramel, red apple, panela sweetness, balanced juicy acidity, medium-full body; southern regions (Huila, Nariño) add tropical fruit and winey intensity. |
Related Colombia regions
Caturra Coffee from Colombia — frequently asked questions
Where in Colombia is Caturra grown?
Primarily across Huila, Nariño, Tolima, at elevations of 1,200–2,100 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 Colombian Caturra taste like?
Expect the variety's core character — bright citric acidity, sugar-cane sweetness, lighter body than bourbon — shaped by Colombia's terroir toward caramel, red apple, panela sweetness, balanced juicy acidity, medium-full body; southern regions (huila, nariño) add tropical fruit and winey intensity.
When is Caturra from Colombia available fresh?
The Colombian harvest runs main october – january; mitaca (fly crop) april – june; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Buenaventura (Pacific).
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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