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What it is and what sets it apart: Catuai is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Catuai rojo, Catuai amarillo. Reference genetics: Mundo Novo × Caturra cross (IAC, Brazil); compact and highly productive.
Flavours in the cup: Panela/chocolate sweetness, nut and ripe fruit in many lots; clarity rises with elevation and careful process. Process (washed, natural, honey), elevation and roast can shift this guidance a lot.
Technical notes and growing zone: Usual zone and origins: Brasil. Guidance altitude: 900–1.400 m. Habit: Compact to medium shrub with short internodes and a rounded habit. Cultivation: Widely grown in Brazil; tolerates high density and needs nutrition and drought management by zone.
Usage tips: Espresso and medium filter work well; Brazilian naturals may need a slightly coarser grind. In Cafesito, search the name with origin and process; compare lots before judging the variety.
Common mistakes: Mapping Réunion or East Africa as typical zones; confusing Catuai with pure Bourbon; ignoring natural vs washed.
Variety profile
Altitude, origins, cultivation and cup profile.
Key facts
- Altitude 900–1.400 m
Growing origins
- Brasil
Tree / habit
- Compact to medium shrub with short internodes and a rounded habit.
Cultivation
- Widely grown in Brazil; tolerates high density and needs nutrition and drought management by zone.
Cup profile
- Panela/chocolate sweetness, nut and ripe fruit in many lots; clarity rises with elevation and careful process.
Brewing hints
- Espresso and medium filter work well; Brazilian naturals may need a slightly coarser grind.
Genetics
- Mundo Novo × Caturra cross (IAC, Brazil); compact and highly productive.
Tree of life
Nested boxes: each level shows siblings (outside the open branch) and only the path to the current entry is expanded.
Suggested coffees
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In Cafesito
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