Caturra, a coffee variety known for its short, compact stature, is a natural mutation of Bourbon. It was first discovered in Minas Gerais, Brazil around 1915. The variety is the result of the mutation in a single gene of the Bourbon variety that made the plant smaller but still high yielding. As it spread, Caturra enabled higher-density coffee cultivation.

As a direct descendant of Bourbon, Caturra is well known for delicate and complex flavors that are often floral and fruity. At the same time, its close relationship with Bourbon means Caturra is very susceptible to coffee leaf rust (CLR) and other common coffee diseases and pests. As a result, Caturra was later bred with CLR-resistant hybrids from Timor-Leste, producing the Catimor and its subsequent varieties.