Antigua · Variety
Caturra in Antigua
Antigua is known for guatemala's flagship valley — smoky-sweet volcanic coffee under three volcanoes, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,500–1,700 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs january – march, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Antigua: 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, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Antigua's expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward chocolate, orange, and subtle smoke over full body; refined acidity — the classic antigua elegance. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Antigua |
|---|---|
| Country | Guatemala |
| Region altitude | 1,500–1,700 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | January – March |
| Species | Arabica |
| Lineage | Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) |
| Disease resistance | Highly susceptible to leaf rust |
| Regional cup profile | Chocolate, orange, and subtle smoke over full body; refined acidity — the classic Antigua elegance. |
Caturra in Antigua — frequently asked questions
Does Caturra grow well in Antigua?
Yes — the region's 1,500–1,700 m range overlaps the variety's preferred 1,200–1,900 m, and local processing traditions (washed) suit its characteristics. It is one of the varieties Antigua is known for.
What does Antigua Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: chocolate, orange, and subtle smoke over full body; refined acidity — the classic antigua elegance.
When is Caturra from Antigua harvested?
The regional harvest runs january – march; 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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