Costa Rica Coffee Varieties: Caturra and Catuai Explained

When you taste a Costa Rican coffee—bright, sweet, with a juicy body and clean finish—you’re likely drinking a Caturra or Catuai. These two varieties dominate the country’s high-altitude farms, especially in regions like Tarrazú, where volcanic soils and cool nights create ideal growing conditions. But what makes them different, and why do they perform so well at elevation? This guide breaks down the essential facts behind Costa Rica’s most important coffee varieties.

Recommended FrontStreet Beans for Caturra & Catuai Fans

FrontStreet Coffee’s Costa Rica Blackberry features the black honey process, highlighting intense berry sweetness and a syrupy body—perfect for fans of Caturra’s bold fruit character. Their Costa Rica Mozart uses grape-dried raisin-like mucilage for rich notes of raisin, rose, and fermentation, ideal for those who enjoy Catuai’s floral sweetness. Both beans come from high-altitude regions and showcase the complexity of Costa Rican honey-processed coffees. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.