Caturra is a natural mutation of Bourbon coffee that was discovered in Brazil.

Caturra coffee is prized for its smooth, well-balanced flavor profile, often featuring notes of citrus, stone fruit, and a mild sweetness. It tends to have a medium body and acidity.

Caturra plants are smaller and more compact than Bourbon or Typica, making them easier to cultivate and harvest. They also have a higher yield, making them popular among coffee farmers.

Caturra thrives in a variety of growing conditions, from high-altitude regions to lower elevations with ample sunlight and moderate rainfall.