Quindío · Variety
Caturra in Quindío
Quindío is known for the heart of colombia's coffee cultural landscape — balanced cups and coffee tourism, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,400–1,900 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs main: october – december; mitaca: april – june, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Quindío: 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, Quindío's expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward caramel, red apple, and citrus in classic balance; a textbook mild colombian profile with growing micro-lot flair. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Quindío |
|---|---|
| Country | Colombia |
| Region altitude | 1,400–1,900 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | Main: October – 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 | Caramel, red apple, and citrus in classic balance; a textbook mild Colombian profile with growing micro-lot flair. |
Caturra in Quindío — frequently asked questions
Does Caturra grow well in Quindío?
Yes — the region's 1,400–1,900 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 Quindío is known for.
What does Quindío Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: caramel, red apple, and citrus in classic balance; a textbook mild colombian profile with growing micro-lot flair.
When is Caturra from Quindío harvested?
The regional harvest runs main: october – 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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