What Is Caturra Coffee? Bourbon’s Natural Mutant

If you’ve ever glanced at a specialty coffee menu or browsed a roaster’s offering list, you’ve likely seen names like Bourbon, Yellow Bourbon, Caturra, Catuai, and Typica. They sound familiar—but what do they actually mean? For many coffee drinkers, these names blur together. One of the most important among them is Caturra. But what makes it different, and why does it matter?

Caturra is a natural mutation of the Bourbon coffee variety, first found in Brazil in 1937. It’s shorter in stature than Bourbon, more productive, but less disease-resistant. Though discovered in Brazil, it thrives mainly in Central American highlands—not in its country of origin.

What Is Caturra Coffee?

Caturra is classified as a natural variety (or mutation) of Bourbon, which itself is a classic Arabica cultivar. Discovered in Brazil in 1937, Caturra differs from Bourbon primarily in plant height and yield. While it shares Bourbon’s genetic lineage, Caturra grows to a more compact size, making it easier to harvest by hand. However, it also has weaker resistance to pests and diseases compared to its parent variety.

Why Caturra Isn’t Grown Much in Brazil

Despite being discovered in Brazil, Caturra never became a major variety there. The country’s growing conditions and farming practices didn’t favor its cultivation on a large scale. Instead, Caturra found a more suitable home in Central America. Countries like Colombia, Costa Rica, and Nicaragua grow Caturra extensively, where its characteristics align better with local altitudes and processing methods.

Flavor Profile: What Does Caturra Taste Like?

The flavor of Caturra coffee is closely tied to where and at what elevation it’s grown. Generally, the higher the altitude, the better the cup quality—but yields decrease. When lightly roasted, Caturra often shows bright acidity and clear fruity or floral notes. With proper processing and roasting, it can also express good sweetness. However, compared to Bourbon, Caturra typically has lower body and a less clean or rounded mouthfeel. Its acidity is more pronounced, but it may lack the depth and balance that Bourbon is known for.

Color Variants: Red and Yellow Caturra

The majority of Caturra coffee cherries are red, the standard color for ripe fruit on this variety. However, there is also a rare yellow-fruited variant known as Yellow Caturra. This version is not widely cultivated, but it does exist in small pockets—Hawaii, for example, has some plantings of yellow Caturra, though they’re extremely limited.

Why Plant Breeders Still Value Caturra

Though Caturra has largely been phased out in favor of newer hybrids with better disease resistance and climate adaptability (like Catimor or Marsellesa), it remains significant in coffee history. Its genetic simplicity, combined with its widespread planting in the 20th century, made it a key parent in breeding programs. Even today, understanding Caturra helps explain the traits of many modern coffee varieties. Its influence is still felt in cup profiles across Central America, especially in farms sitting between 1,200–1,800 meters above sea level.

Frequently Asked Questions

What is the difference between Bourbon and Caturra?

Bourbon is the parent variety of Caturra. Caturra is a natural mutation of Bourbon that appeared in Brazil in 1937. While both are Arabica types with similar flavor foundations, Caturra is shorter in stature, more productive, but less resistant to disease. Bourbon generally has more body and a rounder cup profile, whereas Caturra tends to be brighter and more acidic, especially at high altitudes.

Where is Caturra coffee mainly grown?

Although Caturra originated in Brazil, it is not widely grown there today. It is mainly cultivated in Central American countries such as Colombia, Costa Rica, and Nicaragua, where the high-altitude conditions suit its characteristics. These regions produce the majority of the world’s Caturra coffee.

Does Caturra come in different colors?

Yes, Caturra coffee cherries are typically red, but a rare yellow variant exists. Yellow Caturra is not common and is grown in only a few places, such as Hawaii. Most commercial Caturra production uses the red-fruited type.

Why isn’t Caturra grown in Brazil anymore?

Caturra was discovered in Brazil in 1937, but it never became widely cultivated there. The country’s farming environment and practices were not as well suited to Caturra as those in Central America. As a result, Brazilian coffee production favored other varieties, and Caturra became more prominent in high-altitude regions outside Brazil.

What does Caturra coffee taste like?

Caturra coffee typically has bright acidity and can show fruity or floral notes when lightly roasted. At higher elevations, it can develop good sweetness. However, it usually has lower body and a less clean mouthfeel compared to Bourbon. Proper processing and roast levels are key to bringing out its best qualities.

Recommended FrontStreet Beans for Exploring Bourbon Types

FrontStreet Coffee offers several single-origin coffees that help illustrate the Bourbon family traits. Their Brazil Queen Manor Yellow Bourbon is grown at 1400 meters and features a balanced, creamy profile with notes of peanut brittle and caramel—great for tasting how Bourbon mutations express at altitude. For red fruit brightness, try the Brazil Serra do Salitre Red Bourbon, showcasing chocolate and berry-like qualities. Both beans highlight the lineage that also gave rise to Caturra. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.