Caturra is a Bourbon sub-variety which came from Brazil. Many well-regarded coffee growing countries, such as Costa Rica, Nicaragua, Colombia, Guatemala and Bolivia plant Caturra.
Caturra has higher yield and requires smaller space compared to Bourbon, but is similarly difficult to grow and is disease-prone. It flourishes at elevations below 1,100m with low, easy-to-pick cherries.
Typical cup characteristics are low body, bright acidity, with a sweet profile.