Tarrazú · Variety
Catuai in Tarrazú
Tarrazú is known for costa rica's premier appellation and the cradle of the honey-process revolution, and Catuai is one of the varieties behind that reputation. The region's farms sit at 1,200–1,900 m — Catuai's preferred range is 900–1,800 m — and harvest runs december – march, the window in which the variety's character is decided in the field.
Catuai brings its own agronomic personality to Tarrazú: a compact, wind-resistant plant with high yield potential, and disease behavior best summarized as susceptible to rust. Regional processing leans on honey, washed, natural, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Tarrazú's expression stands apart: the variety contributes chocolate, almond, mild red fruit, while the regional cup runs toward orange, honey, and red fruit with fine bright acidity; honey lots add syrupy tropical sweetness. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Tarrazú |
|---|---|
| Country | Costa Rica |
| Region altitude | 1,200–1,900 m |
| Variety optimal altitude | 900–1,800 m |
| Harvest | December – March |
| Species | Arabica |
| Lineage | Caturra × Mundo Novo, bred by IAC Brazil (released 1972) |
| Disease resistance | Susceptible to rust |
| Regional cup profile | Orange, honey, and red fruit with fine bright acidity; honey lots add syrupy tropical sweetness. |
Catuai in Tarrazú — frequently asked questions
Does Catuai grow well in Tarrazú?
Yes — the region's 1,200–1,900 m range overlaps the variety's preferred 900–1,800 m, and local processing traditions (honey, washed, natural) suit its characteristics. It is one of the varieties Tarrazú is known for.
What does Tarrazú Catuai taste like?
Expect chocolate, almond, mild red fruit, expressed through the region's typical character: orange, honey, and red fruit with fine bright acidity; honey lots add syrupy tropical sweetness.
When is Catuai from Tarrazú harvested?
The regional harvest runs december – march; 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.
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