Nicaragua · Variety
Caturra Coffee from Nicaragua
Caturra is one of the defining varieties of Nicaraguan coffee. Nicaragua grows coffee at 1,100–1,700 m across regions such as Jinotega, Matagalpa, Nueva Segovia (Dipilto/Mozonte), 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 Nicaraguan 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 Nicaragua, where the harvest runs december – march and annual production is ≈2.5 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Corinto (Pacific).
In the cup, Nicaraguan Caturra expresses both sides of its parentage: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while Nicaragua's terroir adds the character the origin is known for — honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; nueva segovia lots add florals and complex stone fruit. Buyers comparing Caturra across origins will find the Nicaraguan 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 |
| Nicaragua growing altitude | 1,100–1,700 m |
| Harvest season | December – March |
| Disease resistance | Highly susceptible to leaf rust |
| Bean size | Medium |
| Typical Nicaraguan cup | Honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; Nueva Segovia lots add florals and complex stone fruit. |
Related Nicaragua regions
Caturra Coffee from Nicaragua — frequently asked questions
Where in Nicaragua is Caturra grown?
Primarily across Jinotega, Matagalpa, Nueva Segovia (Dipilto/Mozonte), at elevations of 1,100–1,700 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 Nicaraguan Caturra taste like?
Expect the variety's core character — bright citric acidity, sugar-cane sweetness, lighter body than bourbon — shaped by Nicaragua's terroir toward honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; nueva segovia lots add florals and complex stone fruit.
When is Caturra from Nicaragua available fresh?
The Nicaraguan harvest runs december – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Corinto (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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