Costa Rica · Variety
Catuai Coffee from Costa Rica
Catuai is one of the defining varieties of Costa Rican coffee. Costa Rica grows coffee at 1,200–1,900 m across regions such as Tarrazú, West Valley, Central Valley, and Catuai — a Arabica of Caturra × Mundo Novo, bred by IAC Brazil (released 1972) — occupies an important place in that landscape. Its preferred range of 900–1,800 m aligns with what Costa Rican farms can offer, which is a large part of why the pairing works.
Agronomically, Catuai brings a demanding but rewarding profile — susceptible to rust — with high yields on a compact, wind-resistant plant. In Costa Rica, where the harvest runs november – march and annual production is ≈1.3 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Puerto Caldera (Pacific).
In the cup, Costa Rican Catuai expresses both sides of its parentage: the variety contributes chocolate, almond, mild red fruit, while Costa Rica's terroir adds the character the origin is known for — bright, clean, honeyed sweetness; orange and red-apple acidity, silky body. Buyers comparing Catuai across origins will find the Costa Rican expression distinct for exactly that reason.
Key facts
| Variety | Catuai |
|---|---|
| Species | Arabica |
| Lineage | Caturra × Mundo Novo, bred by IAC Brazil (released 1972) |
| Optimal altitude | 900–1,800 m |
| Costa Rica growing altitude | 1,200–1,900 m |
| Harvest season | November – March |
| Disease resistance | Susceptible to rust |
| Bean size | Medium |
| Typical Costa Rican cup | Bright, clean, honeyed sweetness; orange and red-apple acidity, silky body. Tarrazú: structured citrus depth; honeys: stone fruit and cane syrup. |
Related Costa Rica regions
Catuai Coffee from Costa Rica — frequently asked questions
Where in Costa Rica is Catuai grown?
Primarily across Tarrazú, West Valley, Central Valley, at elevations of 1,200–1,900 m. The variety's preferred range of 900–1,800 m means the higher zones tend to produce the most expressive lots.
What does Costa Rican Catuai taste like?
Expect the variety's core character — chocolate, almond, mild red fruit — shaped by Costa Rica's terroir toward bright, clean, honeyed sweetness; orange and red-apple acidity, silky body.
When is Catuai from Costa Rica available fresh?
The Costa Rican harvest runs november – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Puerto Caldera (Pacific).
Volcana Coffee exports high-grown Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — washed, natural, and honey processed, SGS-inspected, with full export documentation. Cup our origin against any in the world.
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