Caturra coffee
This is a mutation of the Bourbon variety, found near the town of Caturra, Brazil in the 1930s. It has been cultivated commercially since 1937, first in Minas Gerais, Brazil and later throughout Latin America.
In order to maintain the production efficiency, the Caturra trees must be continually fertilized and pruned. The trees are relatively short with a thick vertical stem and many secondary branches. The leaves share many similarities with the bourbon leaves.
Caturra vs Bourbon
Caturra produces a higher yield than Bourbon, and this is generally due to the plant being shorter, and with less distance between the branches. A relatively recently selected botanical variety of the Coffea arabica species that generally matures more quickly, produces more coffee, and is more disease resistant than older, traditional arabica varieties. In fact this mutation is not 
unique; it led to the formation of the Pacas variety in El Salvador (from Bourbon) and the Villa Sarchi in Costa Rica (from Bourbon). Genetically it is very similar to Bourbon although it usually produces a poorer cup quality this being mainly due to the variety yielding more.
The cup characteristics of caturra include well-pronounced acidity with often citric or lemony flavor notes, especially at higher elevations. Caturra is not always as sweet as typica or bourbon, but this can vary with the frequency and intensity of fertilization applications. The beans can show a neat, dense complexity with a centercut that seems to be embedded more into the inner layers of the bean.
A Maui estate growing Yellow Caturra, Red Catuai, Typica and their signature Maui Mokka
Maui Yellow Caturra Coffee
This variety of coffee is yellow instead of the conventional red when its is ripe. This variety performs well in hot, drier conditions and is known for its short internodes, semi-dwarf quality and high yields. It is not commonly planted in other coffee-producing countries.
Maui Yellow Caturra is mild and clean in the cup and enhances other coffee varieties. It is lower in acidity. Typically, Maui Yellow Caturra is the first to ripen with harvest, usually starting in September.
Source
Roast Magazine, Bobs Gourmet Coffee and Tea, Lahaina News, Sweet Maria’s Coffee
