Atitlán · Variety
Caturra in Atitlán
Atitlán is known for lakeshore volcanic coffee farmed by maya communities, 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 december – march, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Atitlán: 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, Atitlán's expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward bright citrus and red apple over chocolate; crisp, clean, aromatic — lifted by the lake's constant winds. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Atitlán |
|---|---|
| Country | Guatemala |
| Region altitude | 1,500–1,700 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | December – 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 | Bright citrus and red apple over chocolate; crisp, clean, aromatic — lifted by the lake's constant winds. |
Caturra in Atitlán — frequently asked questions
Does Caturra grow well in Atitlán?
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 Atitlán is known for.
What does Atitlán Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: bright citrus and red apple over chocolate; crisp, clean, aromatic — lifted by the lake's constant winds.
When is Caturra from Atitlán harvested?
The regional harvest runs december – 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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