CATURRA: A CLASSIC VARIETY WITH A DISTINCTIVE PANAMANIAN EXPRESSION Caturra is a natural mutation of the Bourbon variety, first discovered in Brazil during the early twentieth century. Its compact growth structure and productive characteristics eventually helped establish it as one of the important Arabica varieties cultivated throughout Central America. Unlike the exceptionally tall traditional Bourbon plants, Caturra’s smaller stature allows for denser cultivation and more manageable harvesting. Despite its agricultural advantages, the variety requires attentive farm management and suitable growing conditions to achieve its full quality potential.

At Mi Finquita, Caturra is cultivated in the high-altitude landscapes of Chiriquí, where volcanic influences and the region’s distinctive climate contribute to the growing environment. Natural processing introduces another dimension to the coffee’s character. By drying the cherries with their fruit intact, this method can encourage pronounced sweetness, rich fruit expression and a fuller mouthfeel when carefully managed. In KUDU’s Mi Finquita, this combination reveals blackcurrant and floral aromas, flavours of red grape, strawberry jam and dark chocolate, and a syrupy, velvety body. The experience concludes with a cacao, winey and lingering finish, highlighting a distinctive expression of Panamanian Caturra.