Variety · mutation
A Caturra mutation ripening yellow. Slightly sweeter, harder to judge for ripeness, and grown in Hawaii and Latin America.
Yellow Caturra ripens to yellow rather than red — the same colour mutation that produced Yellow Bourbon, applied to Caturra.
Sweet and clean with moderate acidity, generally described as marginally sweeter than red Caturra. The difference is subtle and disputed.
As with Yellow Bourbon, ripeness is much harder to judge on a yellow cherry than on a green-to-red one. That costs picking precision, which matters more to the final cup than the mutation itself.
Colombia, Central America and Hawaii, where Yellow Caturra is one of the varieties grown alongside Typica.
Filter or espresso at medium roast, as with any Caturra.
The equipment this actually requires — not a shopping list, the shortest route to doing it properly.
60° cone · spiral ribs · 1–4 cups
The most transparent cup you can brew for twenty euros, and the least forgiving. Ceramic holds heat where plastic does not — and the open bottom means your pour, not the dripper, decides the coffee.
Best for: Someone who wants to taste what a single-origin coffee is actually doing.
≈ $25 / £20 / 22 €
64 mm flat burr · filter only · single dose
64 mm flat burrs, near-zero retention and a footprint the size of a mug, built for filter and honest about not doing espresso. For pour-over it is the clearest grind you can buy at this price.
Best for: V60, Chemex, AeroPress and batch brewing, where clarity is the whole point.
≈ $345 / £275 / 300 €
0.9 L · ±1 °C hold · counterbalanced gooseneck
The best-pouring kettle sold, and the hold function matters more than the thermometer. Expensive for boiling water — but if you brew pour-over daily, it is the accessory that most improves the cup.
Best for: Daily pour-over, where flow rate is the variable you are trying to control.
≈ $195 / £165 / 180 €
