Amazonas (Rodríguez de Mendoza) · Variety
Caturra in Amazonas (Rodríguez de Mendoza)
Amazonas (Rodríguez de Mendoza) is known for cloud-forest valleys producing florally, honeyed cooperative lots, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,500–2,000 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs may – september, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Amazonas (Rodríguez de Mendoza): a dwarf/compact, high planting density plant with high (with fertilization) yield potential, and disease behavior best summarized as highly susceptible to leaf rust. Regional processing leans on washed, honey, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Amazonas (Rodríguez de Mendoza)'s expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward honeysuckle, pear, and cane sugar; gentle bright acidity with cloud-forest delicacy. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Amazonas (Rodríguez de Mendoza) |
|---|---|
| Country | Peru |
| Region altitude | 1,500–2,000 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | May – September |
| Species | Arabica |
| Lineage | Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) |
| Disease resistance | Highly susceptible to leaf rust |
| Regional cup profile | Honeysuckle, pear, and cane sugar; gentle bright acidity with cloud-forest delicacy. |
Caturra in Amazonas (Rodríguez de Mendoza) — frequently asked questions
Does Caturra grow well in Amazonas (Rodríguez de Mendoza)?
Yes — the region's 1,500–2,000 m range overlaps the variety's preferred 1,200–1,900 m, and local processing traditions (washed, honey) suit its characteristics. It is one of the varieties Amazonas (Rodríguez de Mendoza) is known for.
What does Amazonas (Rodríguez de Mendoza) Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: honeysuckle, pear, and cane sugar; gentle bright acidity with cloud-forest delicacy.
When is Caturra from Amazonas (Rodríguez de Mendoza) harvested?
The regional harvest runs may – september; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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