Cauca · Variety
Caturra in Cauca
Cauca is known for high-altitude sweetness from colombia's indigenous smallholder heartland, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,500–2,100 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs main: october – december; mitaca: march – june, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Cauca: 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, Cauca's expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward caramel and orange with floral hints; syrupy sweetness and bright, structured acidity from the popayán plateau's altitude. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Cauca |
|---|---|
| Country | Colombia |
| Region altitude | 1,500–2,100 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | Main: October – December; mitaca: March – 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 | Caramel and orange with floral hints; syrupy sweetness and bright, structured acidity from the Popayán plateau's altitude. |
Caturra in Cauca — frequently asked questions
Does Caturra grow well in Cauca?
Yes — the region's 1,500–2,100 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 Cauca is known for.
What does Cauca Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: caramel and orange with floral hints; syrupy sweetness and bright, structured acidity from the popayán plateau's altitude.
When is Caturra from Cauca harvested?
The regional harvest runs main: october – december; mitaca: march – 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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