Caturra: the compact variety that shows up often in OVRIDE coffees

Caturra is a natural mutation of the Bourbon variety, discovered in Minas Gerais, Brazil, between 1915 and 1918. The mutation makes the plant more compact, which is where the name’s association with the idea of "small" or "dwarf" comes from.

This compact stature made Caturra important for producers, because it allows denser planting and more efficient harvesting than taller plants.

Caturra is very widespread in Latin America. You’ll find it often in Colombia, Costa Rica, Guatemala, Honduras, Nicaragua, Peru, Brazil, and other countries where producers needed plants more compact and productive than the historically very tall lines.

In Colombia, Caturra has become a familiar variety for many producers and appears in both classic coffees and experimental lots. At OVRIDE we see it often in Colombian coffees because the producers we work with use it as a base for very different profiles: clean washed, decaf, co-fermented, or modern fermentations with amplified fruit.

For the producer, Caturra can be attractive because:

• the plant is compact;
• it has good production potential;
• it is widespread and well understood in many regions;
• it can produce good quality when grown and processed carefully.

But there are downsides too. Caturra is known to be susceptible to major diseases, including coffee leaf rust. That means it is not a risk-free choice for farmers.

Caturra does not have a fixed flavor.

In some coffees it can support:

• clean sweetness;
• lively acidity;
• red fruit;
• chocolate;
• balanced profile;
• good clarity.

In other cases, especially when combined with modern processes like co-fermentation or Culturing, Caturra can become very expressive, with amplified fruit and immediately recognizable notes.

That is why we do not say "Caturra tastes like X". It is more accurate to say:

Caturra is the genetic base. The final flavor comes from the interaction between variety, place, producer, processing, roast, and brewing.

Many of our Colombian coffees come from producers who work very well with Caturra. In these lots, the variety becomes a platform for very different expressions:

• co-fermented coffees with obvious fruit;
• coffees with a tropical profile;
• sweeter, more balanced coffees;
• experimental coffees with modern processing.

This diversity makes it easier for you to explore. If you like a Caturra from OVRIDE, you can try another one and see how the profile changes depending on processing and producer.

Current or recent products with Caturra in their attributes:

• Logan – Colombia;
• Juicy Madness – Colombia;
• Captain Mark – Colombia;
• Lubeniță – Colombia;
• Lumen Bloom – Colombia;
• Peach Radiance – Colombia;
• Popayán Decaf – Colombia;
• Malitza – Mexico.

Caturra shows up often in our co-fermented or modern-processed coffees. That does not mean Caturra naturally "tastes" like melon, peach, or grapes. In these cases, processing plays a major role.

Example:

• if you see Caturra + Co-fermented, expect processing to strongly influence the profile;
• if you see Caturra + Washed, the profile will likely be cleaner and more transparent;
• if you see Caturra + Sugarcane Decaf, the variety is only part of the story, and the decaffeination method matters too.

Don’t choose a coffee just because it’s Caturra. Use the variety as a clue.

Also ask:

• who is the producer?
• what processing does it use?
• what tasting notes does it have?
• which OVRIDE category does it fall into: Core, Discovery, Experimental, or Reserve?
• how do you want to brew it?

Back to varieties

Logan – Colombia

Juicy Madness – Colombia

Lubeniță – Colombia

Peach Radiance – Colombia