Caturra Coffee Brewing Guide - Caturra Coffee Brewing Method Tutorial

Caturra Coffee Beans

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It has better yield and disease resistance than Bourbon, with a shorter plant height that makes harvesting easier. Like Bourbon, however, it suffers from the biennial production cycle. Its flavor is comparable to Bourbon, or slightly inferior, but more importantly it has extremely strong adaptability: it can thrive directly under intense sunlight without shade trees, earning it the nickname "Sun Coffee." It adapts well to high-density planting but needs more fertilizer, which raises costs, so farmers were initially reluctant to adopt it.

When coffee prices soared in the 1970s, however, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, the results were fruitful. Farmers' acceptance of Caturra signified a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density, sun-exposed cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing production capacity by 60%. No wonder this high-yield, high-quality variety has become one that major coffee-producing countries rely on.

Caturra is suitable for cultivation from low altitudes of 700 meters up to high altitudes of 1,700 meters, showing strong altitude adaptability. The higher the altitude, however, the better the flavor, though production capacity decreases accordingly. This is the fate of specialty coffee beans. Some in academia describe Caturra as an intensive, sun-exposed version of Bourbon, which hits the nail on the head. There is also a yellow Caturra (Caturra Amarello) variant in Central and South America, but its reputation does not match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct acidic aromas and overall brightness. With proper handling, sweetness can be expressed exceptionally well. Its body, however, is relatively lower than Bourbon's, and the cleanliness of the mouthfeel is somewhat lacking. Typically, Caturra cherries are red, but in very rare regions there are yellow Caturras, such as the very few yellow Caturras cultivated in Hawaii.

Colombian Cauca

The variety grown in Colombian Cauca is Caturra. In terms of flavor, its lime acidity is quite distinct, with grape juice-like sourness, rich floral notes, high acidity, pleasant sweetness, medium body, and a nutty aftertaste in the finish. The overall profile is pure and gentle, smooth in texture, with balanced flavors and lively, complex layers.

Caturra Coffee Bean Brewing Analysis

Recommended brewing method: Pour-over

Grind size: (Japanese Fuji R440) 3.5

V60 dripper, 15g of coffee, water temperature 91-92°C, grind size 3.5, water-to-coffee ratio close to 1:15

35g water for the bloom, bloom time 30s

Segmented pouring: pour water to 125g, pause, then slowly pour to 225g

That is 30-125-225g

Sweetness: ☆☆

Acidity: ☆☆☆

Bitterness: ☆

Other Drip Extraction Recommendations:

French Press: recommended grind size 3.5-4, water temperature 91°C

AeroPress: recommended grind size 2.5, water temperature 90°C

Caturra Coffee Bean Brand Recommendations

The Colombian Cauca Caturra coffee beans roasted by FrontStreet Coffee carry full guarantees in both brand and quality.

FrontStreet Coffee Recommendation

Caturra is a natural mutation of Bourbon, and Brazil is where it was first discovered, so it is fitting to explore the Bourbon family through the country that gave the world Caturra. If you simply want a first taste of Brazilian origin, the FrontStreet Brazil Cerrado Red Bourbon is a classic single-origin choice. Cerrado is a well-known producing region prized for high-quality beans, and this Red Bourbon, given a medium roast, shows the rich aromas of cream, peanut, toast, caramel, and hazelnut with a rounded, low-acid body and a gentle touch of bitterness. It works as a pour-over, and just as well in a moka pot, as an espresso SOE, in a siphon, or in a French press.

For something rarer, the FrontStreet Brazil Queen Estate Coffee comes from Mogiana, near South Minas, where fertile red volcanic soil feeds the cherry. Its variety is the uncommon Yellow Bourbon, a red Bourbon mutation with a cleaner fruit character. Through pour-over, moka pot, or a home coffee machine, it reveals a sugarcane sweetness found in few other regions, alongside fruit and chocolate notes. Together they are a fine way to taste the Bourbon lineage that Caturra belongs to.