Sierra Nevada (Magdalena) · Variety
Caturra in Sierra Nevada (Magdalena)
Sierra Nevada (Magdalena) is known for indigenous-grown organic coffee on the world's highest coastal mountain, and Caturra is one of the varieties behind that reputation. The region's farms sit at 900–1,600 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs september – december, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to Sierra Nevada (Magdalena): 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, Sierra Nevada (Magdalena)'s expression stands apart: the variety contributes bright citric acidity, sugar-cane sweetness, lighter body than bourbon, while the regional cup runs toward milk chocolate, panela, and soft tropical fruit; round, sweet, low-bright — shaped by caribbean warmth. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Sierra Nevada (Magdalena) |
|---|---|
| Country | Colombia |
| Region altitude | 900–1,600 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | September – December |
| Species | Arabica |
| Lineage | Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) |
| Disease resistance | Highly susceptible to leaf rust |
| Regional cup profile | Milk chocolate, panela, and soft tropical fruit; round, sweet, low-bright — shaped by Caribbean warmth. |
Caturra in Sierra Nevada (Magdalena) — frequently asked questions
Does Caturra grow well in Sierra Nevada (Magdalena)?
Yes — the region's 900–1,600 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 Sierra Nevada (Magdalena) is known for.
What does Sierra Nevada (Magdalena) Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: milk chocolate, panela, and soft tropical fruit; round, sweet, low-bright — shaped by caribbean warmth.
When is Caturra from Sierra Nevada (Magdalena) harvested?
The regional harvest runs september – december; 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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