Caturra, a natural mutation of Bourbon coffee, was discovered in Brazil in the early 1900s. It's characterized by its small size, which allows for closer planting and increased fruit production. It became popular in Central America, first introduced in Guatemala in the 1940s. Caturra played a significant role in coffee cultivation intensification. It's also one of the parents of the "Catimor" family of coffee cultivars, known for their resistance to leaf rust.
This Caturra is shade grown by Jimmy Hoyes in Las Sabanas, Madriz, at 1200-1400 MASL
