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

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 yield more per plant than Typica and Bourbon, but because its tree form is more compact, more plants can be grown per unit area.

Typica green beans are curved upward at both ends.

Starting in 1961, CENICAFE began researching the Robusta-hybrid Timor variety. It later 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.

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 remains 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 with a medium roast to showcase its rich, smooth, rounded and nutty character.

Roaster: Yangjia 600g semi-direct flame

Preheat the roaster to 170°C, add the beans with the damper at 3. After 30 seconds adjust the heat to 170°C with the damper unchanged. Reach the return-to-temperature point at 1'38", then adjust the heat once at 165°C. At this point the bean surface turns yellow, the grassy aroma disappears completely and dehydration is complete. Adjust the heat to 130°C and the 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. Listen carefully for the sound of first crack. First crack begins at 9'00"; reduce the heat to 60°C and fully open the damper to 5 (adjust the heat very carefully, not so low that cracking stops). 2'40" after first crack, discharge at 199.5°C.

Cupping the medium-roast Colombia reveals slightly bitter grapefruit-peel notes with sweet-and-sour acidity, chocolate and caramel aromas. It then quickly transitions to a cooling mint sensation, a type of grapefruit-peel note that I find acceptable. The aftertaste is sweet and persistent, with a 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 of grounds, 88°C water, grind size 4, water-to-coffee ratio close to 1:15

28g of water for the bloom, bloom time 26s

Segmented pour: pour water to 120ml, then stop the flow and slowly pour to 230ml

That is, 28-120-80, total time 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 offer exceptional value. A half-pound (227g) package costs only about 95 yuan. Calculated at 15g per single-origin coffee, one package makes 15 cups, with each cup costing only about 6 yuan. Compared with cafe prices that often run to dozens of yuan per cup, this represents extremely high value.

FrontStreet Coffee is a Guangzhou-based roastery with a small shop but diverse bean varieties. You can find both famous and lesser-known beans, and it also provides online store services.

FrontStreet Coffee Recommendation

To taste Colombian coffee in the style of this Caturra, FrontStreet's Colombia Huila is a washed single origin from Colombia's most celebrated specialty region, roasted medium-dark so that black chocolate and nutty sweetness lead, with moderate oil and a full body; it is versatile enough for pour-over and French press and also works in a moka pot or espresso machine, making an easy-drinking Americano or latte. For a more modern Colombian profile, FrontStreet's Finca La Divisa Sidra is processed as an anaerobic natural and roasted medium-light, releasing complex tropical aromas of passion fruit, grape and apricot when brewed as pour-over, cold brew, drip bag or moka pot. Home espresso users might also like FrontStreet's Signature Espresso Blend, which pairs Brazil's creamy nuttiness with Colombia's dark chocolate bittersweetness and pulls a fine golden crema, ideal for a rich, smooth latte.