What are the characteristics of the Caturra coffee variety and what advantages does growing Caturra offer?

Caturra is one of the varieties within the Arabica branch, belonging to the descendant lineage of the ancient Bourbon variety. Due to its high yield and excellent flavor performance, it is now widely cultivated in Central and South America. Among FrontStreet Coffee's extensive bean selection, varieties like Guatemala's Flor de Café, Honduras's Lychee Orchid, Colombia's Rose Valley, and Panama's Butterfly all contain the presence of Caturra.

Discovery and Origins

Caturra was first discovered between 1915 and 1918 in a plantation in Minas Gerais, Brazil, where a group of Bourbon trees underwent genetic mutation, causing the plant structure to become smaller (similar to dwarfism). This new coffee species, expressed in a new biological form, was called "Caturra" by locals in Guarani, meaning "small." Sometimes it is also referred to as "Nanico."

Cultivation Characteristics

Because Caturra can be planted intensively in compact formations, it is very convenient for growers to manage and harvest. Unlike other fragile Arabica varieties that require shade trees, Caturra can withstand direct sunlight exposure and is not afraid of prolonged sun exposure, earning it the nickname "Sun Coffee." Caturra has strong adaptability and can be cultivated at altitudes from 700 to 1700 meters. The higher the altitude, the better the flavor performance, but yield will consequently decrease. Caturra performs best in regions with altitudes of 1200-2000 meters and annual precipitation of 2500-3500ml, ensuring both quality and yield. In terms of flavor, Caturra has bright acidity, a mouthful of fruit flavors, and after medium-dark roasting presents chocolate and nutty sweetness, making it a frequent champion in many coffee competitions.

Disadvantages

Caturra also has its drawbacks. Under high-density planting, high-yield plants are easily overwhelmed, and to ensure coffee cherries can be produced, growers need to invest more fertilizer and management costs. Additionally, Caturra's disease resistance is relatively weak, with low resistance to diseases such as nematodes and coffee leaf rust, making it susceptible to disease and withering.

Variety Classifications

According to fruit color, Caturra can be divided into red, yellow, and purple types. Red Caturra (Caturra Velmelho) is the most common, with flavors varying greatly depending on origin, processing, and roasting. Yellow Caturra (Caturra Amarello) and Purple Caturra are relatively rare, resulting from recessive gene mutations.

If you want to understand the flavor characteristics of this variety, FrontStreet Coffee recommends Colombian Huilan staple beans, using naturally washed red Caturra variety. The washed processed Huilan staple beans have both soft acidity and appropriate body with sweet aftertaste. FrontStreet Coffee hopes to present classic Colombian nutty notes while preserving some acidity, thus choosing medium-dark roasting. Before FrontStreet Coffee launches any coffee bean, it conducts at least one cupping evaluation, as cupping allows us to more objectively reflect the coffee's strengths and weaknesses.

Brewing Recommendations

Considering that Huilan staple beans use medium-dark roasting with flavors leaning toward rich, thick notes of nuts and chocolate, the increased roasting makes the coffee bean texture more porous and coffee grounds more absorbent, therefore a medium grind degree is chosen. To avoid extracting excessive undesirable flavors, FrontStreet Coffee will slightly lower the water temperature, using medium 90°C water temperature paired with KONO dripper for extraction.

Unlike the V60 dripper, the KONO dripper's only ventilation part is those quarter ribs. When the water level passes the rib area, the water level in the dripper continuously rises, increasing pressure through the weight of water. Due to the relatively smaller outlet, it can extend the contact time between coffee particles and water, and as water flows in, it more effectively brings out soluble substances, thereby enhancing the coffee's rich, thick mouthfeel.

Brewing Parameters

KONO dripper, 90°C water temperature, #20 standard sieve with 75% pass rate grind, 1:15 coffee-to-water ratio, 15g coffee grounds, three-stage extraction.

Pour the coffee grounds into a V60 dripper, use twice the weight of the coffee grounds in water to moisten the coffee bed, forming a dome and let it bloom for 30 seconds. Then use a small water stream to pour in a circular motion from inside to outside until reaching 125g for the first stage. Wait for the coffee bed to drop to half the dripper's position, then continue with the same fine water stream for the third stage to 225g. Remove the dripper after all coffee liquid has filtered through, taking about 2 minutes total.

Tasting Notes

This Colombian Huilan staple bean enters the mouth with distinct roasted aromas of chocolate, nuts, and caramel. It is smooth and sweet with moderate body and clean mouthfeel. As the temperature decreases, you can experience pleasant soft acidity.

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