Catuai Coffee Variety: Exploring The Famous Beans From Brazil

Catuai coffee means “very good” in the local language. How’s that for a selling point?

Catuai is one of the most popular coffee varietals in Brazil, itself the world’s largest coffee producer. So it’s a variety well worth getting to know. In fact, there’s a good chance you’ve already tried some without even knowing it!

Originally bred for its high productivity, Catuai is increasingly recognized for exceptional flavors, thanks to the hard work and skill of coffee growers. This article has everything you need to know about Catuai, from its origins to how to enjoy it at home.

What Kind Of Coffee Is Catuai?

Catuai is a variety of Arabica coffee created by crossing two natural mutations of older Arabica varieties, Mundo Novo and Yellow Caturra. According to World Coffee Research, it was developed beginning in the 1940s by the Instituto Agronomico of Sao Paulo State in Campinas, Brazil (1).

Catuai was bred to be high-yielding with a reasonably good cup quality. It combines the small size of Caturra, which allows for high planting density, with the vigorous productivity of Mundo Novo. The shape of the coffee plants also makes it easier to apply pest and disease control measures.

The downside is that, like its genetic parent Caturra, Catuai is highly susceptible to coffee leaf rust disease and coffee berry disease, along with other crop-killers like fungal infections and nematodes. Knowledgeable coffee farmers have been able to mitigate these issues by growing Catuai in particular climates and soils and being attentive with pest management strategies. 

Where Is Catuai Coffee Grown?

Catuai is primarily grown in Brazil, where it was first introduced in 1972 – mainly in the regions of Bahia, Minas Gerais, and São Paulo. It is also common in Guatemala, where it makes up about 20% of the country’s coffee production, and in Honduras, where it accounts for half of the Arabica coffee cultivation. 

Catuai was also established in Costa Rica in 1985. While it remains a commercial crop of some importance in the country, it is neither as productive nor as profitable as the strains grown in Brazil.

What Is The Difference Between Red And Yellow Catuai?

The two main types of Catuai coffee beans are Yellow Catuai and Maui Red Catuai. Yellow Catuai coffee usually has a softer body, while Maui Red Catuai is fuller-bodied and can yield more complex flavor profiles. However, this greatly depends on the growing altitude, local climate, and processing method. 

The coffee cherries of the Yellow variety are in higher demand internationally, although blind testing has shown that there is often no discernable difference in taste between the two. The extent to which the genetic differences between Yellow Catuai and Maui Red Catuai coffee influence the flavor of the final brew is not yet fully understood.

What Does Catuai Coffee Taste Like?

Catuai varieties are known for good but not exceptional cup quality. The best versions are grown at high altitudes and deliver a bright acidity and notable sweetness. Most roasters give Catuai a light to medium roast to showcase these characteristics. 

According to Q Grader and Professor João Batista Pavesi, the specific cup profile varies substantially depending on the growing location and method of cultivation (2).

Catuai grown in Central America is often wet-processed and tends to have more of an emphasis on fruity flavors. In Brazil, dry processing is more common, yielding Catuai with more chocolate and caramel notes.

While Catuai isn’t renowned for its quality in the same way as famous varietals like Gesha, there are some exceptional versions to be had – usually a result of skilled producers. You can find specialty-grade Catuai beans that have scored 85 or above on the Specialty Coffee Association scale, and some have received Cup of Excellence Awards in Brazil (3).

How Do You Brew The Catuai Coffee Variety?

Catuai is well suited to a variety of brewing methods, so you shouldn’t feel limited by the gear you have on hand. The best brewing method depends on your specific coffee and your taste buds.

I like to brew Catuai with a pour-over coffee maker, like a Chemex or V60 – particularly the washed-processed and lighter roasted options. This highlights its more delicate flavors and vibrant acidity. On the other hand, a medium-roasted, dry-processed Brazilian Catuai is delicious when brewed with a French press or Aeropress, which gives it a slightly heavier body and creamier mouthfeel to match the chocolatey sweetness.

Final Thoughts

Catuai coffee is a Brazilian staple that is popular among growers for its yield and among coffee lovers for its sweet acidity. If you are looking for unique bittersweet notes of chocolate, almond, sugars, and spices in your coffee, it’s well worth seeking out a high-end Catuai from Latin America.ame suggests. If you are looking for unique bittersweet notes of chocolate, almond, sugars, and spices in your coffee, try a Catuai coffee.