What variety is Caturra coffee bean? Introduction to pour-over flavor characteristics of Caturra coffee beans

Caturra is a natural mutation of the Bourbon variety. It was discovered between 1915 and 1918 on a plantation in the state of Minas Gerais, Brazil. A group of genes mutated in the Bourbon plants growing on the plantation, causing the plants to grow smaller (similar to dwarfism). This new coffee variety, which manifested in a new biological form, was called "Caturra" by the locals in Guaraní, meaning "small." Sometimes it is also referred to as "Nanico."

The São Paulo State Agronomic Institute (IAC) in Campinas, Brazil began selection work in 1937. The selection process for Caturra was called mass selection, which means selecting a group of individuals based on superior performance, the seeds from these plants were accumulated to form a new generation, and then this process was repeated. But interestingly, this variety was never officially released in Brazil, yet it has already become very common in Central America.

Advantages of Caturra

Caturra has a compact size, which allows plants to be planted more densely, and its secondary branches are closely spaced, enabling it to produce more fruit in the same space. This greatly increases yield per unit area. Moreover, because of its compact size, harvesting is also more convenient.

The most important advantage is that unlike ancient varieties such as Typica and Bourbon, it does not require shade trees and thrives in direct sunlight, which is why coffee varieties like Caturra are also called "Sun Coffee." Caturra is suitable for growing in regions between 700m-1700m altitude, with stronger environmental adaptability than Bourbon varieties. The higher the altitude, the better its flavor quality. Like Bourbon, it has the problem of biennial production cycles with fluctuating yields. It simultaneously possesses high-quality acidity and aroma, with an overall bright character and good sweetness.

From its discovery to screening and research at IAC, Caturra was introduced to Guatemala in the 1940s, but it was not widely adopted commercially in the following 30 years. It spread from Guatemala to Costa Rica, Honduras, and Panama. Until now, it is one of the most important economic coffees in Central America. In some ways, it is often used as a "benchmark" for testing new varieties. In Colombia, Caturra production was considered to account for almost half of the national production until 2008, when a government-funded program encouraged the renovation of more than 3 billion coffee trees with the rust-resistant Castillo variety (which has Caturra lineage), and the proportion of Caturra cultivation began to decline.

Among FrontStreet Coffee's extensive coffee list, varieties like FrontStreet Coffee's Guatemala Flor, FrontStreet Coffee's Honduras Lychee Orchid, FrontStreet Coffee's Colombia Rose Valley, and FrontStreet Coffee's Panama Flower Butterfly all contain the Caturra variety.

FrontStreet Coffee: Colombia Rose Valley Coffee Beans

• Region: Santander region
• Estate: Big Tree Estate
• Processing: Anaerobic enzyme wash
• Altitude: 1700m
• Variety: Caturra
• Brewing flavors: Rose, peach, chocolate liqueur, cream, cranberry

If you're tasting Caturra for the first time, FrontStreet Coffee recommends this FrontStreet Coffee Colombia Huilan daily drinker bean, which uses washed processing. It has both soft acidity and appropriate body and aftertaste. FrontStreet Coffee hopes to present classic Colombian nutty notes while retaining some acidity, so we chose medium-dark roasting.

FrontStreet Coffee Brewing Recommendations

Brewing parameters: 15g of coffee, V60 dripper, 1:15 coffee-to-water ratio, 90°C water temperature, segmented extraction

First pour: 30g of water for 30 seconds bloom (timing starts when water is poured for bloom)

Second pour: Small water flow to 125g

Third pour: Slightly larger water flow to 225g, total time 2 minutes.

This blooming brewing method will release the gases generated during the coffee roasting process, allowing for slow degassing and letting the coffee "bloom."

Different chemical substances are extracted at different stages: first, you'll get fruit acids, then sweetness, and finally bitterness. Different chemical substances: first, you'll get fruit acids, then sweetness, and finally bitterness. (It's worth noting that not all acids are those fruity, satisfying acids: for example, chlorogenic acids produce astringency/dryness and bitterness. Using this standard brewing method reduces variables in the coffee brewing process, making brewing more consistent and flavors more balanced.

This FrontStreet Coffee Colombia Huilan washed Caturra has distinct chocolate, nut, and caramel roasted aromas upon entry. It's smooth and sweet, with moderate body, clean taste, and a pleasant soft acidity that can be felt as the temperature decreases.

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