A Natural Revolution
You’ve already had the chance to try this farmer’s Geisha roasted for espresso; now it’s time for Caturra. A sweet shot with notes of milk chocolate, but also plenty of flavor reminiscent of figs and raspberries. Although Caturra was born in Brazil, it made its true career in Colombia, and later right here in Costa Rica. According to World Coffee Research and Perfect Daily Grind, it is an absolute classic and a benchmark against which other modern botanical varieties are evaluated.
What is worth knowing about it?
Compact growth: Caturra possesses a dwarfing gene. The bushes are short and stocky, allowing farmers to plant more densely and harvest the cherries much more easily.
– A demanding patient: The price for high yield is fragile health. Caturra is extremely susceptible to coffee leaf rust (roya) and pests, meaning it requires a ton of attention, knowledge, and care from the farmer.
– Cup profile: When grown at the right altitude, it rewards you with brilliant quality. Expect a complex, vibrant, and clean citric acidity, a medium body, and a distinct sweetness with notes of chocolate, caramel, and juicy fruits.
No genetic modifications in a lab – just a pure, natural revolution that changed the map of the specialty coffee world. Enjoy
