Caturra Variety
Caturra is a natural mutation of Bourbon, first discovered in Minas Gerais, Brazil, in the early twentieth century. Its name comes from the Guarani word for “small”, which reflects one of its most important traits. The plant grows shorter and more compact than Bourbon, making it easier to manage, plant more densely, and harvest.
After its discovery, Caturra was further selected by the Instituto Agronômico in Campinas, Brazil. It later became one of the most important varieties across Latin America, especially in Colombia and Central America, because it gave producers a strong balance between productivity and cup quality.
In the cup, Caturra is not usually known for extreme florality or exotic intensity. Its strength is balance. It often brings sweetness, clean acidity, and a structured fruit profile, which makes it a reliable and expressive base for coffee.
Honey Process
This coffee is honey processed. The cherries are picked ripe, sorted, and depulped, leaving part of the sticky mucilage on the seed during drying. Instead of being fully washed, the coffee dries with this fruit layer still attached, which helps build sweetness, texture, and a more fruit forward profile.
In Aponte, honey processing works especially well because producers work in small volumes and the local climate helps them control the drying. Cofinet notes that low relative humidity makes this process easier to manage, resulting in complex and delicate cup profiles. For espresso, this gives the coffee a rounded sweetness, soft fruit character, and notes of stone fruit, red apple, guava, and honey.
