Antioquia · Variety
Caturra in Antioquia
Antioquia is known for the historic heart of colombian coffee culture and volume, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,300–2,150 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs main: september – december; mitaca: april – june, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Antioquia: 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, Antioquia's expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward chocolate, panela sweetness, red apple, and gentle citrus — the classic balanced colombian profile. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Antioquia |
|---|---|
| Country | Colombia |
| Region altitude | 1,300–2,150 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | Main: September – December; mitaca: April – June |
| 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, panela sweetness, red apple, and gentle citrus — the classic balanced Colombian profile. |
Caturra in Antioquia — frequently asked questions
Does Caturra grow well in Antioquia?
Yes — the region's 1,300–2,150 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 Antioquia is known for.
What does Antioquia Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: chocolate, panela sweetness, red apple, and gentle citrus — the classic balanced colombian profile.
When is Caturra from Antioquia harvested?
The regional harvest runs main: september – december; mitaca: april – june; 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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