Caturra

by mirally

Caturra

Caturra comes from a natural mutation of a variety of Bourbon.

Description

Caturra comes from a natural mutation of a variety of Bourbon. It was discovered in a plantation in the state of Minas Gerais in Brazil between 1915 and 1918. One of its genes causes its dwarf, compact growth. Its yield potential is good and of standard quality in Central America but susceptible to the rust that has devastated the region. It begins to produce in its third year of planting, requires a lot of nutritional care, and can be planted with a density of 5,000 to 6,000 trees per hectare.

Sources : Arabica Coffee Varieties | Anacafe 14 et International Coffee Organization

Croissance du Caturra

Flavors and aromas

Milk chocolate, nuts, and plums

Géogène, Micro-Torréfacteur had the opportunity to buy the best lots of Caturra from the Finca Renacer farm. Their Caturra coffee stands out for its balanced profile that offers us notes of milk chocolate, nuts, and plums. Our Extravaganza blend, which is a big classic on our menu, is made with half of this great coffee.

Guillaume Isabelle, Micro Torréfacteur Géogène

The imaginary legacy of Caturra

Caturra is part of the environmental legacy of the plantation but also of its cultural imagination. Enraptured by the flocks of toucans and parrots flying over the plantation, we had to name it Le Picoudo…

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