Arabica · Coffee Variety
Catuai
Catuai crosses Caturra's compact stature with Mundo Novo's vigor and yield — a combination so productive and wind-sturdy that it became a backbone of Brazilian planting and spread across Central America. Red (Vermelho) and yellow (Amarelo) fruit selections are both widespread.
The cup is the definition of dependable: chocolate, nuts, mild fruit, medium body — the foundation of countless espresso blends. At Honduran and Costa Rican altitudes it sharpens into red fruit and cane sugar, and well-processed high-grown Catuai routinely scores specialty grade.
Catuai at a glance
| Species | Arabica |
|---|---|
| Lineage | Caturra × Mundo Novo, bred by IAC Brazil (released 1972) |
| Plant stature | Compact, wind-resistant |
| Yield potential | High |
| Disease resistance | Susceptible to rust |
| Optimal altitude | 900–1,800 m |
| Bean size | Medium |
| Cup profile | Chocolate, almond, mild red fruit; brighter cane-sugar sweetness at altitude |
Where Catuai is grown
Catuai — frequently asked questions
Red or yellow Catuai — does it matter?
Agronomically they're near-identical; some producers claim yellow ripens slightly less uniformly. Cup differences are subtle and usually swamped by altitude and processing choices.
Why is Catuai popular for mechanized farms?
Its short, sturdy frame tolerates machine harvesting and high winds, and fruit retention is good — ideal for Brazil's flat, mechanized cerrado estates.
Is Catuai a specialty variety?
It's a volume variety with specialty headroom: high-grown, selectively picked Catuai from Honduras or Costa Rica regularly cups 84+, and it has appeared in Cup of Excellence rankings.
Sourcing Catuai? Volcana Coffee grows and exports high-altitude Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — with SGS-inspected quality and full export documentation.
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