Catuai Coffee Beans
Catuai coffee is clean and balanced rather than dramatic: good sweetness, mild acidity, dependable rather than showy. That reliability is exactly why it works so well in espresso and as a blend component. Altitude and processing change the story, though. High-grown, carefully processed Catuai, particularly washed lots from Bolivia and Guatemala where producers have put real work into fermentation control and selective picking, can move well beyond that dependable baseline. It's a hybrid of Caturra and Mundo Novo, bred at Brazil's Instituto Agronômico de Campinas through the 1950s and 60s. The breeding goal was agronomic, not flavour: a compact plant, resistant to wind damage, high-yielding. That practicality is why Catuai now makes up a large share of coffee grown across Brazil and Central America. Read more: Our Catuai varietal guide · Caturra · Browse all varietal guides
