Nicaragua · Variety
Catuai Coffee from Nicaragua
Catuai is one of the defining varieties of Nicaraguan coffee. Nicaragua grows coffee at 1,100–1,700 m across regions such as Jinotega, Matagalpa, Nueva Segovia (Dipilto/Mozonte), 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 Nicaraguan 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 Nicaragua, where the harvest runs december – march and annual production is ≈2.5 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Corinto (Pacific).
In the cup, Nicaraguan Catuai expresses both sides of its parentage: the variety contributes chocolate, almond, mild red fruit, while Nicaragua's terroir adds the character the origin is known for — honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; nueva segovia lots add florals and complex stone fruit. Buyers comparing Catuai across origins will find the Nicaraguan 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 |
| Nicaragua growing altitude | 1,100–1,700 m |
| Harvest season | December – March |
| Disease resistance | Susceptible to rust |
| Bean size | Medium |
| Typical Nicaraguan cup | Honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; Nueva Segovia lots add florals and complex stone fruit. |
Related Nicaragua regions
Catuai Coffee from Nicaragua — frequently asked questions
Where in Nicaragua is Catuai grown?
Primarily across Jinotega, Matagalpa, Nueva Segovia (Dipilto/Mozonte), at elevations of 1,100–1,700 m. The variety's preferred range of 900–1,800 m means the higher zones tend to produce the most expressive lots.
What does Nicaraguan Catuai taste like?
Expect the variety's core character — chocolate, almond, mild red fruit — shaped by Nicaragua's terroir toward honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; nueva segovia lots add florals and complex stone fruit.
When is Catuai from Nicaragua available fresh?
The Nicaraguan harvest runs december – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Corinto (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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