This one is a classic varietal for coffee purists who only do the 'black-filtered thing'. Why is that? Because Caturras normally have a distinctive citrus acidity and balance the sweetness with pleasant cacao notes.
With regards to a filter coffee, this is the closest to perfection. Some Caturras, if produced with care and a bit of experimentation at farm-level, can bring even funkier notes of acidity, like passion fruit or blood orange.
This varietal was developed in Brazil in the ’60s and later moved to the Colombian cloudy mountains, where it simply thrived.
Though Caturra trees are small in size (Caturra meaning 'small' in Portuguese), they produce more beans than Typicas. This size to yield ratio is highly valued by farmers for obvious reasons.
Caturra beans are rounder than those of Typica or Borbón, with high ends and a depressed centre. The groove in the middle is small and some beans don’t even present a groove. The edge of the slope is not very pronounced and the flat part of the bean is quite irregular.