Caturra

Caturra, a natural mutation of Bourbon coffee, 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. 

Aroma Nica carries three micro lots of Caturra from three different farms.  

Finca San Rafael in Las Sabanas grown by Mr. Jimmy Hoyes. 

Finca La Esperanza in Dipilto, Nueva Segovia grown by Mr. Mauricio Paguaga

Finca Monte Cristo, in Las Sabanas grown by Jerald Hoyes.