CATURRA: A BOURBON MUTATION WITH A DISTINCTIVE CHARACTER Caturra is a natural mutation of the Bourbon variety, first discovered in the Brazilian state of Minas Gerais between 1915 and 1918. Its most distinctive agricultural characteristic is its compact growth structure. Unlike traditional Bourbon plants, Caturra grows considerably shorter, allowing farmers to cultivate trees more densely while maintaining easier access for harvesting and farm management. The variety eventually spread throughout Central America, becoming an important part of coffee production in countries including Panama, Costa Rica and Guatemala. At Pipim Estate, Caturra is cultivated at 1,300–1,350 metres, where Alto Lino’s distinctive microclimate provides the conditions for its development. This particular coffee undergoes Natural processing, a method in which the harvested cherries are dried with their fruit intact before the dried layers are removed. The prolonged contact with the fruit during drying can contribute to sweetness, fruit intensity and a fuller mouthfeel, depending on the producer’s drying practices. In KUDU’s Altieri Caturra, the combination reveals aromas of almond and cocoa, flavours of dark chocolate, lemon and red fruits, and a round, creamy body. The experience concludes with a nutty, citrusy and sweet finish, highlighting a beautifully balanced expression of this traditional Arabica variety.