Panama · Variety
Catuai Coffee from Panama
Catuai is one of the defining varieties of Panamanian coffee. Panama grows coffee at 1,400–2,000 m across regions such as Boquete (Chiriquí), Volcán/Tierras Altas, Renacimiento, 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 Panamanian 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 Panama, where the harvest runs december – march and annual production is ≈100,000 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Balboa / Colón (canal ports).
In the cup, Panamanian Catuai expresses both sides of its parentage: the variety contributes chocolate, almond, mild red fruit, while Panama's terroir adds the character the origin is known for — geisha: jasmine, bergamot, papaya, tea-like clarity. Buyers comparing Catuai across origins will find the Panamanian 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 |
| Panama growing altitude | 1,400–2,000 m |
| Harvest season | December – March |
| Disease resistance | Susceptible to rust |
| Bean size | Medium |
| Typical Panamanian cup | Geisha: jasmine, bergamot, papaya, tea-like clarity. Classic varieties: bright orange, honey, elegant balance from the same volcanic terroir. |
Related Panama regions
Catuai Coffee from Panama — frequently asked questions
Where in Panama is Catuai grown?
Primarily across Boquete (Chiriquí), Volcán/Tierras Altas, Renacimiento, at elevations of 1,400–2,000 m. The variety's preferred range of 900–1,800 m means the higher zones tend to produce the most expressive lots.
What does Panamanian Catuai taste like?
Expect the variety's core character — chocolate, almond, mild red fruit — shaped by Panama's terroir toward geisha: jasmine, bergamot, papaya, tea-like clarity.
When is Catuai from Panama available fresh?
The Panamanian harvest runs december – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Balboa / Colón (canal ports).
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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