Guatemala · Variety
Catuai Coffee from Guatemala
Catuai is one of the defining varieties of Guatemalan coffee. Guatemala grows coffee at 1,300–2,000 m across regions such as Antigua, Huehuetenango, Atitlán, 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 Guatemalan 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 Guatemala, where the harvest runs december – march and annual production is ≈3.4 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Puerto Quetzal (Pacific).
In the cup, Guatemalan Catuai expresses both sides of its parentage: the variety contributes chocolate, almond, mild red fruit, while Guatemala's terroir adds the character the origin is known for — chocolate, spice, apple and stone-fruit acidity, full body. Buyers comparing Catuai across origins will find the Guatemalan 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 |
| Guatemala growing altitude | 1,300–2,000 m |
| Harvest season | December – March |
| Disease resistance | Susceptible to rust |
| Bean size | Medium |
| Typical Guatemalan cup | Chocolate, spice, apple and stone-fruit acidity, full body. Antigua: cocoa-smoke elegance; Huehuetenango: bright wine-citrus intensity; Cobán: soft spice and cream. |
Related Guatemala regions
Catuai Coffee from Guatemala — frequently asked questions
Where in Guatemala is Catuai grown?
Primarily across Antigua, Huehuetenango, Atitlán, at elevations of 1,300–2,000 m. The variety's preferred range of 900–1,800 m means the higher zones tend to produce the most expressive lots.
What does Guatemalan Catuai taste like?
Expect the variety's core character — chocolate, almond, mild red fruit — shaped by Guatemala's terroir toward chocolate, spice, apple and stone-fruit acidity, full body.
When is Catuai from Guatemala available fresh?
The Guatemalan harvest runs december – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Puerto Quetzal (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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