Costa Rica · Variety
Caturra Coffee from Costa Rica
Caturra is one of the defining varieties of Costa Rican coffee. Costa Rica grows coffee at 1,200–1,900 m across regions such as Tarrazú, West Valley, Central Valley, 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 Costa Rican 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 Costa Rica, where the harvest runs november – march and annual production is ≈1.3 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Puerto Caldera (Pacific).
In the cup, Costa Rican Caturra expresses both sides of its parentage: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while Costa Rica's terroir adds the character the origin is known for — bright, clean, honeyed sweetness; orange and red-apple acidity, silky body. Buyers comparing Caturra across origins will find the Costa Rican 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 |
| Costa Rica growing altitude | 1,200–1,900 m |
| Harvest season | November – March |
| Disease resistance | Highly susceptible to leaf rust |
| Bean size | Medium |
| Typical Costa Rican cup | Bright, clean, honeyed sweetness; orange and red-apple acidity, silky body. Tarrazú: structured citrus depth; honeys: stone fruit and cane syrup. |
Related Costa Rica regions
Caturra Coffee from Costa Rica — frequently asked questions
Where in Costa Rica is Caturra grown?
Primarily across Tarrazú, West Valley, Central Valley, at elevations of 1,200–1,900 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 Costa Rican Caturra taste like?
Expect the variety's core character — bright citric acidity, sugar-cane sweetness, lighter body than bourbon — shaped by Costa Rica's terroir toward bright, clean, honeyed sweetness; orange and red-apple acidity, silky body.
When is Caturra from Costa Rica available fresh?
The Costa Rican harvest runs november – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Puerto Caldera (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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