What is Catuaí Coffee?
Origin & Breeding:
Developed in 1949 by the Instituto Agronômico de Campinas (IAC) in Brazil. Cross between Mundo Novo (vigorous and tall) and Yellow Caturra (compact dwarf). The name derived from the Tupi-Guarani word meaning "very good"
Plant Traits:
Compact bush with close lateral branches, making it highly wind-resistant and easy to harvest. High-yielding and robust plant, though it requires heavy fertilization due to its high production rate. Available in Red (tends to ripen more evenly) and Yellow (tends to ripen faster and can hit higher sugar concentrations).
Cup Profile (Standard):
Aroma intense and sweet; notes of dark berries, fermented fruit, and toasted nuts. Flavor like Milk chocolate, caramel, blackberry, blueberry, and dried figs. With medium to low, soft, and winey (rather than crisp or citrusy) acidity. Body full, round, and rich. Long, sweet, and lingering with a cocoa-like aftertaste.
Natural Processing
Because the coffee cherry is dried whole with the fruit mucilage intact on the bean, natural processing deeply alters Catuaí's standard profile:
Enhanced Body: Shifts from a medium body to a heavy, creamy, or sirupy mouthfeel.
Amplified Sweetness: The prolonged contact with the fruit sugars yields intense notes of brown sugar, molasses, and dark chocolate.
Fruit Trait Shift: The standard mild acidity transforms into complex fruit notes, often resembling tropical fruits, berries, raisins, or wine-like undertones.
Bean information
Country: Bolivia
Farm: Sayaña el Guadual
Region: Chulumani
Producer: María N. Quispe
Elevation: 2000msnm
Cupping notes: Spices and flowers aroma, Caramel, green grapes with very sweet aftertaste and cacao nibs.
Perfect for filter like V60 or Aeropress
