Peru · Variety
Caturra Coffee from Peru
Caturra is one of the defining varieties of Peruvian coffee. Peru grows coffee at 1,200–2,100 m across regions such as Cajamarca (Jaén/San Ignacio), Amazonas, San Martín, 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 Peruvian 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 Peru, where the harvest runs april – september and annual production is ≈4 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Paita (north).
In the cup, Peruvian Caturra expresses both sides of its parentage: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while Peru's terroir adds the character the origin is known for — milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity. Buyers comparing Caturra across origins will find the Peruvian 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 |
| Peru growing altitude | 1,200–2,100 m |
| Harvest season | April – September |
| Disease resistance | Highly susceptible to leaf rust |
| Bean size | Medium |
| Typical Peruvian cup | Milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity. |
Related Peru regions
Caturra Coffee from Peru — frequently asked questions
Where in Peru is Caturra grown?
Primarily across Cajamarca (Jaén/San Ignacio), Amazonas, San Martín, 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 Peruvian Caturra taste like?
Expect the variety's core character — bright citric acidity, sugar-cane sweetness, lighter body than bourbon — shaped by Peru's terroir toward milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity.
When is Caturra from Peru available fresh?
The Peruvian harvest runs april – september; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Paita (north).
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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