Catuai Coffee: Origin, Varietal Background, Flavor Profile, and Proces

Catuai is a selectively bred Arabica coffee variety valued for its combination of high yield potential, compact plant structure, and consistent cup quality, making it well suited to cultivation across a wide range of growing environments.

In the cup, Catuai is best known for its balanced acidity and sweetness, often expressing chocolate-driven flavors alongside gentle fruit notes. With careful cultivation and processing, Catuai coffees have also achieved notable results in international competitions and have become increasingly recognized within the specialty coffee sector.

Catuai’s Key Traits and Use in Coffee Production

Catuai (Coffea arabica L. var. Catuai) is an Arabica coffee variety developed by Brazil’s Instituto Agronômico de Campinas (IAC). The variety was created through a controlled cross between Mundo Novo and Caturra in 1949 and, after multiple generations of selection and stabilization, was officially released in Brazil in 1972.

Each parent variety contributes distinct agronomic traits. Mundo Novo is a descendant of Typica and Bourbon and is known for its strong yield performance, while Caturra is a natural mutation of Bourbon valued for its compact plant structure and early maturation.

By combining these two genetic lineages, Catuai was bred to offer both high yield potential and consistent cup quality.

Agronomically, Catuai is well suited to high-density planting and is valued for its stable productivity. These traits have also made it a commonly used parent variety in breeding programs aimed at improving resilience to climate conditions and disease pressure.

In recent years, well-grown Catuai coffees have appeared with increasing frequency in international competitions such as the Cup of Excellence, highlighting the variety’s potential within specialty coffee when cultivation and processing are carefully managed.

【Realted】: A Guide to Caturra Coffee

Ideal Growing Conditions for Catuai Coffee

Catuai typically begins producing harvestable fruit around its third year after planting and can gradually reach stable yields when grown under suitable conditions.

Optimal growing elevations vary by latitude but generally range between 800 and 1,600 meters above sea level, with annual rainfall levels of approximately 1,200 to 1,800 millimeters.

Catuai performs best in fertile, well-drained soils. A soil pH range of roughly 4.5 to 6.5 is considered suitable, supported by adequate organic matter and proper nutrient management.

The variety’s compact growth habit provides good resistance to wind and heavy rainfall. However, when planted at high densities, regular pruning is important to maintain airflow and drainage, helping prevent yield decline.

Despite its agronomic advantages, Catuai shows relatively low resistance to leaf rust, fungal diseases such as coffee berry disease (CBD), and certain pests, making attentive farm management essential.

Where Catuai Coffee Is Grown

Catuai was first developed and widely planted in Brazil before being introduced to many coffee-producing countries across Central America.

Today, it is commonly grown in origins such as Honduras, Guatemala, Nicaragua, and Costa Rica, where it has become one of the region’s key commercial Arabica varieties.

Common Processing Methods for Catuai Coffee

After harvest, coffee cherries can be processed using different post-harvest methods, each following its own workflow. Some approaches, such as washed processing, remove the skin and pulp before drying, while natural processing dries the whole cherry intact.

Although most processing methods involve steps like depulping, fermentation, washing, and drying, the order and execution of these steps vary depending on the method used. These differences play an important role in shaping aroma, sweetness, and mouthfeel in the final cup.

For Catuai coffee, the most commonly used processing styles include natural, washed, and honey processing. Producers typically choose the method best suited to local climate conditions and regional traditions, which means that even the same Catuai variety can express noticeably different flavor profiles depending on how it is processed.

Natural (Dry) Processing

Natural processing, also known as dry processing, involves drying whole coffee cherries with the fruit intact, without removing the skin or pulp beforehand. This method is commonly used in regions with dry and stable climates, such as Brazil.

For Catuai, natural processing often emphasizes sweetness and body. Coffees processed this way may show riper fruit characteristics or dried-fruit nuances, along with a fuller mouthfeel, depending on growing conditions and drying practices.

Washed Processing

Washed processing removes the skin and pulp before drying, typically using fermentation and washing to eliminate the remaining mucilage. This approach is widely practiced in Central America, where water availability supports the process.

When applied to Catuai, washed processing tends to highlight clarity and structure in the cup. The resulting profile is often cleaner and more defined, with acidity appearing brighter and more transparent rather than heavy or muted.

Honey Processing

Honey processing falls between natural and washed methods, removing the skin while retaining a portion of the mucilage during drying. This approach is commonly used in both Brazil and parts of Central America.

For Catuai, honey processing often produces a balanced cup, combining moderate acidity with a rounder texture. Sweetness may appear more syrupy or honey-like, with softer fruit notes that bridge the characteristics of natural and washed coffees.

Flavor Profile of Catuai Coffee

Catuai’s flavor profile varies depending on origin, elevation, and processing method, but the variety is generally known for its balanced structure and clean, approachable cup. Rather than extreme acidity or heavy intensity, Catuai often presents a well-rounded balance between sweetness and acidity.

In terms of flavor, Catuai frequently shows notes of chocolate, caramel, honey, and almond, reflecting its naturally sweet and nutty character. Depending on growing conditions and processing style, subtle citrus tones or gentle spice nuances—such as nutmeg—may also appear. Body typically ranges from medium to medium-full, contributing to a smooth and rounded mouthfeel.

Thanks to its wide cultivation and consistent quality potential, Catuai is commonly found in both commercial coffee offerings and higher-quality specialty lots, particularly when grown and processed with care.

【Related】：A Guide to Coffee Flavor Wheel

Common Types of Catuai Coffee

Catuai is one of the most widely developed and cultivated Arabica selections. Over time, different Catuai lines have been developed based on fruit color and specific breeding objectives, resulting in several distinct and commonly recognized types.

The following sections highlight some of the most representative Catuai selections found across producing regions today.

Red Catuai

Red Catuai produces deep red cherries at full ripeness and typically features medium-sized beans with an oval shape. It is one of the most widely planted Catuai selections across Central America and Brazil.

In the cup, Red Catuai commonly shows chocolate-forward sweetness, with notes of caramel and roasted nuts. Depending on elevation and processing, subtle red-fruit tones or gentle spice nuances may also emerge, particularly in higher-altitude growing conditions.

Yellow Catuai

Yellow Catuai is distinguished by its yellow cherries at maturity and slightly smaller bean size. This selection is particularly well known in Brazil and parts of Central America.

Compared to Red Catuai, Yellow Catuai often presents a softer cup profile, with more pronounced sweetness and a gentler structure. Flavor notes may include honey-like sweetness, light citrus peel, and subtle nutty tones, depending on processing and origin.

IAC Catuai SH3

IAC Catuai SH3 is a derivative selection developed by Brazil’s Instituto Agronômico de Campinas (IAC), with breeding work beginning in 1967. Commercial cultivation of this selection began in Brazil around 2020.

SH3 was developed through a cross between Red Catuai and BA10, with a primary breeding focus on improving resistance to coffee leaf rust while maintaining high yield potential and strong drought tolerance. However, the selection shows lower resistance to nematodes and brown eye spot, making careful farm management important.

In the cup, IAC Catuai SH3 typically displays chocolate, caramel, and nutty characteristics, supported by gentle citrus acidity. Under certain processing methods or roast profiles, subtle roasted sweetness may also emerge. Overall, the flavor structure is stable and well balanced.

Catuai 99

Catuai 99 is a widely cultivated selection in both Brazil and Central America, valued for its adaptability and suitability for high-density planting. Depending on the specific line, cherries may ripen to either red or yellow.

In the cup, Catuai 99 is known for its rounded structure and clear sweetness. Chocolate and caramel notes are common, while natural or honey processing can bring out softer fruit tones and a pleasant, lingering finish.

In the 2023 Brazil Cup of Excellence, a Catuai 99 lot placed ninth overall, demonstrating the variety’s quality potential when grown and processed with care.

Coffee Gear: Femobook Electric Grinders

The Femobook electric grinder lineup includes multiple models and burr size options, ranging from 38mm configurations such as the A2 and A3 to the larger 68mm A68. Both corded and rechargeable versions are available, allowing the grinders to fit a variety of brewing setups.

These grinders are suitable for everyday home brewing, café prep, or situations where freshly ground coffee is preferred while traveling. Consistent and repeatable grind adjustments help maintain great flavor across different brewing methods, making it easier to highlight sweetness and achieve a clean, balanced cup.

Designed for easy disassembly and cleaning, the grinders maintain stable burr alignment after reassembly without the need for recalibration. This allows users to focus more on dialing in coffee flavor rather than managing equipment settings, supporting a smoother and more intuitive brewing experience.