How to Roast Caturra Coffee Beans_Brewing Recommendations for Caturra Coffee_How Much Does a Cup of Caturra Coffee Cost

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Introduction to Caturra Coffee Bean Variety

The early varieties cultivated in Colombia were old Typica and Bourbon. Beginning in 1970, they began to be replaced by Caturra. Not only does Caturra have higher yield per plant than Typica and Bourbon, but because its tree form is more compact, more plants can be cultivated per unit area.

Typica green beans have both ends curved upward.

Starting in 1961, CENICAFE began researching the Robusta-hybrid Timor variety. Subsequently, they crossed Timor with Caturra to develop Colombia's Catimor series. After five generations of breeding, in 1982, CENICAFE released Colombia's first disease-resistant variety, Colombia. Following the leaf rust outbreak in 1983, the Colombia variety began to be widely promoted for cultivation.

Subsequently, CENICAFE continued its research and development. In 2002, it released the second disease-resistant variety, Tabi (a hybrid of Typica, Bourbon, and Timor). In 2005, it released what has been the most successful disease-resistant variety to date, Castillo. After the massive leaf rust outbreak in 2008, Colombia began vigorously promoting Castillo cultivation.

Caturra Coffee Bean Roasting Analysis

This coffee is best prepared using a medium roast to showcase its rich, smooth, rounded, and nutty characteristics.

Roaster: Yangjia 600g semi-direct flame

Preheat the roaster to 170°C, add beans with damper setting at 3. After 30 seconds, adjust heat to 170°C, keeping damper unchanged. Return temperature point at 1'38'', adjust heat once at 165°C. At this point, the bean surface turns yellow, grassy aroma completely disappears, and dehydration is complete. Adjust heat to 130°C, damper to 4.

At 8'30'', ugly wrinkles and black spots appear on the bean surface, and the distinct toasted bread aroma clearly transforms into coffee aroma. This can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 9'00'', reduce heat to 60°C, fully open damper to 5 (adjust heat very carefully - not so low that cracking stops). 2'40'' after first crack, discharge at 199.5°C.

Cupping notes of medium-roast Colombia reveal slightly bitter grapefruit peel notes with sweet and sour acidity, chocolate and caramel aromas. However, it quickly transitions to a cooling mint sensation. This is a type of grapefruit peel note that I find acceptable. The aftertaste is sweet and persistent, with lasting mint chocolate aroma and cooling sensation.

05 | Brewing Analysis

Recommended brewing method: Pour-over

Grind size: 4 (Japan Fuji R440)

Water temperature: 88°C

V60 dripper, 15g coffee grounds, water temperature 88°C, grind size 4, water-to-coffee ratio close to 1:15

28g water for bloom, bloom time 26s

分段：注水到120ml 断水，缓慢注水到230ml，

即 28-120-80，总时间1.40

Other drip extraction recommendations:

French press: recommended grind size 3.5-4, water temperature 90°C

AeroPress: recommended grind size 2.5, water temperature 85°C

Pour-over: grind size 3.5, water temperature 88°C

Caturra Coffee Bean Brand Recommendations

The Colombia Cauca Caturra coffee beans roasted by FrontStreet Coffee offer excellent guarantees in both brand and quality. More importantly, they provide exceptional value for money. A half-pound (227g) package costs only about 95 yuan. Calculating at 15g per single-origin coffee, one package can make 15 cups, with each cup costing only about 6 yuan. Compared to café prices that often run dozens of yuan per cup, this represents extremely high value.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties. You can find both famous and lesser-known beans, and they also provide online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473