Mogiana · Variety
Catuai in Mogiana
Mogiana is known for old red-soil coffee country on the são paulo–minas border with deep sweetness, and Catuai is one of the varieties behind that reputation. The region's farms sit at 900–1,300 m — Catuai's preferred range is 900–1,800 m — and harvest runs may – september, the window in which the variety's character is decided in the field.
Catuai brings its own agronomic personality to Mogiana: a compact, wind-resistant plant with high yield potential, and disease behavior best summarized as susceptible to rust. Regional processing leans on natural, pulped natural, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Mogiana's expression stands apart: the variety contributes chocolate, almond, mild red fruit, while the regional cup runs toward dense chocolate and dried fruit sweetness, low bright acidity, plush body — a step richer than the brazilian average. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Mogiana |
|---|---|
| Country | Brazil |
| Region altitude | 900–1,300 m |
| Variety optimal altitude | 900–1,800 m |
| Harvest | May – September |
| Species | Arabica |
| Lineage | Caturra × Mundo Novo, bred by IAC Brazil (released 1972) |
| Disease resistance | Susceptible to rust |
| Regional cup profile | Dense chocolate and dried fruit sweetness, low bright acidity, plush body — a step richer than the Brazilian average. |
Catuai in Mogiana — frequently asked questions
Does Catuai grow well in Mogiana?
Yes — the region's 900–1,300 m range overlaps the variety's preferred 900–1,800 m, and local processing traditions (natural, pulped natural) suit its characteristics. It is one of the varieties Mogiana is known for.
What does Mogiana Catuai taste like?
Expect chocolate, almond, mild red fruit, expressed through the region's typical character: dense chocolate and dried fruit sweetness, low bright acidity, plush body — a step richer than the brazilian average.
When is Catuai from Mogiana harvested?
The regional harvest runs may – september; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
Request a Sample